Ingredient Notes

Labeled ingredients: dijon mustard, capers, tahini, garlic, pepper, lemon and nutritional yeast.

Tahini: Tahini is made by grinding sesame seeds. Find a brand that has just one ingredient, sesame seeds.

CAPERS: Traditional Caesar Salad is made with anchovies. If you don’t like the texture of anchovies or if you’re vegan, capers will give you a briny dressing with no gritty texture. Capers are rich in umami satisfaction…you’ll use the brine and the actual capers. Even if you don’t like capers, you’ll love the end result…..especially if you choose the blended variation.

Nutritional yeast: This one ingredient takes this dairy-free Caesar Dressing and makes you think there must be parmesan cheese in it. The nutritional yeast mixes beautifully into the dressing to create the perfect flavor and texture of classic caesar dressing.

Mustard: Egg-free caesar dressing gets some color from the dijon mustard. Also, with a no-oil and no mayo dressing, the mustard helps the dressing to emulsify and become thick and creamy without needing the egg yolk.

2 ways to make it

You can make this easy tahini caesar dressing using a small bowl and whisk, or for a smoother, creamier version, use an immersion blender or food processor.

Make it with a whisk

Tahini, mustard, nutritional yeast, capers, red pepper and maple syrup.

Pour tahini into a small bowl. Zest lemon and garlic over bowl with tahini. Juice the lemon right over the bowl, then add the caper juice and water. Whisk. Whisk some more and keep at it until the dressing has emulsified.

Capers chopped, garlic and lemon zested for a whisked bowl of dressing.

Chop 2 tablespoons capers until they resemble a paste. MAsh in some of the nutritional yeast into the paste and then dumo that into the tahini mixture.

Ingredients for dressing: capers, lemon, garlic, crushed red pepper.

Whisk in the dijon mustard, maple syrup, freshly ground black pepper and some crushed red pepper to taste.

Caesar Dressing with whole capers mixed in.

Taste for seasoning, adding a bit more caper brine or lemon juice for more tang. I like to add a few whole capers too.

Make it with an immersion blender

Capers, nutritional yeast, lemon zest, garlic, tahini and mustard in a jar.

Gather tahini, mustard, capers, caper juice, water, nutritional yeast and freshly ground black pepper in a tall container. Use a microplane to zest the lemon and garlic over the container.Juice the lemon directly into the jar.

Blending creamy vegan caesar dressing with an immersion blender.

Blend until creamy. If too thick, add water 1 Tablespoon at a time until desired consistency is achieved. Taste for seasoning. Add another splash of caper juice, some crushed red pepper or additional nutritional yeast to taste.

Debra’s Pro Tips

Short on time? Skip chopping the capers and mix them in whole.
If your dressing thickens up in the fridge, whisk in 1-2 Tablespoons water….or pour it into your jar and shake vigorously.
Store your tahini upside down in the pantry before opening and mix THOROUGHLY into a drippy consistency before first use.
Store tahini at room temperature for best results.
Sometimes tahini will seize up when mixed with liquid…that’s OK. Just keep mixing. As more liquid is added and the dressing emulsifies it won’t be so pasty.

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Comments

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