Vegan Caesar Salad Dressing

/Vegan Caesar Salad Dressing

Vegan Caesar Salad Dressing

Forget the oil and no need for eggs or dairy! This is the best vegan caesar salad dressing recipe you will ever taste. So rich, creamy and super delicious, it will make any salad taste amazing. Also great over potatoes and pasta. YUM!

Vegan Caesar Salad Dressing
Servings Prep Time
1.5cups approx. 5mins
Votes: 46
Rating: 4.3
Rate this recipe!
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Dairy free Caesar Salad Dressing vegan recipe idea
Servings Prep Time
1.5cups approx. 5mins
Votes: 46
Rating: 4.3
Rate this recipe!
Print Recipe
Dairy free Caesar Salad Dressing vegan recipe idea
Servings: cups approx. Units:
  1. Place everything in a blender and blend until smooth and creamy.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link:

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By |2016-05-29T19:10:23+10:00April 16th, 2016|Recipe, Videos|48 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Claudia April 16, 2016 at 9:47 am - Reply

    I love your recipes! and Shirt!!! 🙂

  2. adit April 16, 2016 at 10:43 am - Reply

    Anja 🙂 You have the most amazing.. delicious.. wonderful and simple recipes.. This has been the most helpful site in my switch to plant based. Thank you so much friend 🙂

  3. Ang April 16, 2016 at 5:55 pm - Reply

    Im definitely trying this one!

  4. Sunny April 16, 2016 at 10:37 pm - Reply

    How long will this keep in the frig?

    • Anja May 11, 2016 at 7:01 am - Reply

      About 1 week 🙂

  5. Stephanie April 20, 2016 at 8:41 am - Reply

    Hi, Anja! This dressing is delicious! I love it! Just wondering how long you would say this lasts in the fridge! Thanks for the great recipes!

    • Anja May 11, 2016 at 7:03 am - Reply

      So glad you like it. About 1 week 🙂

  6. Tracy April 26, 2016 at 4:27 am - Reply

    Used this as a dressing over spicy chickpea, spinach & quinoa dish, which just happened to be accompanes by a green avocado salad – really tasty. This recipe is a keeper. Thank you

  7. viviana April 26, 2016 at 10:22 am - Reply

    Love it, so creamy.

  8. Shellie April 28, 2016 at 1:03 am - Reply

    We’ve had this twice already. Yummy. Thanks. 🙂

    • Anja May 11, 2016 at 6:47 am - Reply

      Glad you like it as much as I do 🙂

  9. Kimberly Klein October 23, 2016 at 6:30 am - Reply

    It’s delicious!!! Thank you for the recipe!!!

    • Luis December 13, 2016 at 5:49 am - Reply

      Wow I never thought it was going to be that good. Thank you so much for sharing, it is so yummy.

      • Anja December 13, 2016 at 11:48 am - Reply

        So glad you liked it 🙂

  10. Jake Greenly December 20, 2016 at 6:30 am - Reply

    How would I replace cashews with silken tofu? Just 1 cup of tofu? 🙂 Thank you!

    • Anja December 21, 2016 at 8:15 am - Reply

      Maybe try a half cup first and adjust to your taste and preferred consistency.

  11. Jane January 4, 2017 at 5:34 am - Reply

    Or could we put a white bean in place of cashews??

    • Anja May 19, 2017 at 11:13 am - Reply


  12. Moira March 14, 2017 at 6:41 am - Reply

    And I thought I was in love with the Parsley/Avocado dressing but I think this is just as fabulous too.
    Tks so much for sharing. 🙂

  13. Charlaine April 19, 2017 at 5:26 pm - Reply

    This look SO GOOD. What might work as a non-nut, non-soy substitute for the cashews?

    • Anja May 18, 2017 at 3:04 pm - Reply

      You could try some cooked chickpeas 🙂

  14. Salaam June 5, 2017 at 11:04 am - Reply

    What about replacing cashews with roasted walnuts.

  15. Johnathan Smith July 31, 2017 at 11:47 am - Reply

    Do you have the calorie count and the nutrition information for this

    • Anja August 1, 2017 at 11:17 am - Reply

      Sorry Johnathan… I don’t count calories anymore since losing weight and just eating whole food plant based.

  16. Panagiota August 2, 2017 at 12:47 am - Reply

    Anja, shall I change something if I use soaked cashews? By the way, we miss your posts!

  17. elaine August 4, 2017 at 9:22 pm - Reply

    I didn’t have any cashews so I substituted macadamia and almonds . It still tasted fantastic!

  18. Catherine Fitzgerald August 24, 2017 at 1:20 am - Reply

    You are amazing thanking you x

  19. Jennifer September 3, 2017 at 10:06 am - Reply

    Anna looking for your potatoe lasagna recipe someone mentioned.

  20. Angela September 15, 2017 at 3:26 pm - Reply

    Do I need to,soak the cashews?

    • Anja September 26, 2017 at 9:36 am - Reply

      I don’t soak mine… but if you don’t have a very powerful blender it will help.

  21. Brian September 27, 2017 at 4:51 am - Reply

    Hi Anja! Just discovered you and would like to try this recipe first, but wondered if the nutritional yeast is important. Can I add a little oat bran or something else to take its place if thickening is the goal? Thank you!

    • Anja September 28, 2017 at 9:49 am - Reply

      Hi Brian. Welcome. The nutritional yeast is for flavor not thickening. You can leave it out or maybe use a little bit of white miso paste in its place.

      • Brian September 29, 2017 at 2:24 am - Reply

        I’m 4 months new to this whole vegan thing (large polyp on my large colon inspired me), so I couldn’t imagine nutritional yeast would ever be added to anything for its flavor! 🙂 But I’ll get some and do the recipe by the book. Can always use more B vitamins.

      • Brian September 30, 2017 at 6:57 am - Reply

        Just finished making this dressing with all of the listed ingredients. Now I understand why the nutritional yeast is in there for flavor. My wife agrees the dressing is wonderful! Can’t wait to put it on the salad tonight. I’ve been feeling a bit deprived as a new vegan, however it’s recipes like yours that will help me not miss my old foods at all! And so simple too. Easier than my old Caesar dressing. Thank you so much.

        • Anja October 3, 2017 at 11:32 am - Reply

          Thank you for your wonderful feedback. So glad that my recipes are helping you with your vegan journey. 🙂

  22. Ray Emery October 26, 2017 at 11:38 am - Reply

    Hi There…….Do you know how many calories are in the Ceasar dressing? It is awesome beyond words

    • Anja January 9, 2018 at 2:48 pm - Reply

      No sorry, I don’t count calories. I just eat whole plant based foods and avoid added oils.

  23. Jeannette W October 26, 2017 at 8:04 pm - Reply

    Looks so good. Would you suggest soaking the cashews before using?

    • Anja January 9, 2018 at 2:47 pm - Reply

      If you have time or if you have a low power blender, then yes 🙂

  24. Mike November 26, 2017 at 9:03 am - Reply

    Wow….closest recipe to my old one with oil…..this is amazing. Made it tonight. Love it! Simple and perfect creaminess and garlic flavour. Thanks!

    • Anja January 9, 2018 at 2:26 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  25. Christine December 2, 2017 at 1:17 pm - Reply

    Yum, yum, yum! My goodness, this is damn good. Thank you so much for sharing your recipes and your talent! Kind regards Christine

  26. Kia January 18, 2018 at 12:35 pm - Reply

    Hi Anja,

    Thank you for the recipe! Is there someplace the nutritional values are located?

  27. Moira March 15, 2018 at 1:06 pm - Reply

    Anja, I started using this recipe about a year ago and loved it. I’ve just modified it and added 3 dates and a little bit of miso. YUMMMM
    All your recipes are amazing and I think I’ve made nearly everything. 🙂 Thank you.

    • Anja March 16, 2018 at 5:53 am - Reply

      Thanks Moira… glad you like it as much as I do and the modification sounds great!

  28. Debbie June 12, 2018 at 3:03 am - Reply

    HI KRIS,
    What do you tell someone who eats a whole food plant based oil-free diet, walks (but doesn’t exercise enough), genetically has a gene in my liver that produces too much cholesterol, hence I had a few stents in my heart, and 5 days ago I had a heart attack. Now I feel great now but felt great before the heart attack which I attribute to my clean diet. I do drink socially but never at home. I even teach and help others to eat a WFPB oil-free diet.
    Needless to say, I’m so upset that I can help others but not myself.
    Thank you for all you do for people.

  29. Rouda June 24, 2018 at 12:02 am - Reply

    I sweaar i have never liked a recipe that much beforee THANK YOU FOR CHANGING MY LIFE

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