Quick & Easy Vegan Caesar Salad Dressing comes together quickly with the help of your immersion blender. No dairy needed!
When I was a kid, we always had Thanksgiving supper at my aunt Sherry’s house, and she would make her signature, super-authentic Thanksgiving dish: Caesar salad with homemade dressing.
For whatever reason, that she made this dressing from scratch made her seem like a magician, as far as I was concerned. That food memory made working on the recipe for this Quick & Easy Vegan Caesar Salad Dressing even more special.
Thanks, Aunt Sherry. You’ll always be a kitchen magician to me!
This dressing is adapted from this Food Network Kitchen recipe, and the real trick was finding a substitute for the anchovies, because I wanted this to taste like the real deal. Which is why I found myself googling, “What do anchovies taste like?” at 11pm on a Tuesday last week.
Google wasn’t much help, so I turned to my go-to resource for bouncing around flavor ideas: my little sister, Amanda. My original idea was to use part of a nori sheet to get that fishy taste, and add extra salt, since anchovies are very salty.
Amanda said that was close, but that anchovies have a stronger taste than I was probably remembering, and that’s when she said the magic word: MISO! YES! That was the ticket, and here we are. Let’s make some dressing, y’all!
Quick & Easy Vegan Caesar Salad Dressing
- 2 cloves garlic
- 1 tablespoon red miso paste - (If you can't find red miso, you can use yellow or white, but red miso is going to give you the best results.)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons aquafaba - (White bean or chickpea would work best for this recipe.)
- 1/2 cup sunflower oil - (Or other neutral-tasting oil, like organic canola. I do not recommend olive oil for this recipe. You'll end up with bitter dressing. YUCK!)
- 1-2 tablespoons additional water - as needed
- salt and black pepper - to taste
- Combine all of the ingredients - except the olive oil, additional water, salt, and pepper - in a small bowl with high sides OR a wide-mouth pint jar. Use the immersion blender to puree until smooth.
- With the immersion blender still running, slowly drizzle the oil into the bowl until you have a thick, smooth mixture. This should take about 5 minutes.
- Whisk in the additional water to reach your ideal consistency, season to taste with salt and pepper, and chill until ready to serve