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Easy Vegan Caesar Dressing

easy vegan dressing

I think we can all agree, the first monster to throw whole anchovies into a blender with a couple of raw egg yolks and call it edible was, to be generous, real head-case. 

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It's 2020 people. 

 

We have robotic vacuums, wireless internet and the ability to hand-pick the sex of our offspring. Its time to do away with the salmonella-seasoned status quo and revamp the timeless classics with ingredients that are protective, affordable and easy to work with. 

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Starting the movement off with this timeless American staple. Making romaine worth eating since 99'.

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MOVE THAT BUS.

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Prep time: 10 miN

Total time: 10 min

Makes: 4-6 servings

Ingredients:

  • 1/2 cup plain store-bought hummus

  • 2 tsp spicy mustard

  • 1 tsp lemon zest

  • 1/4 cup lemon juice

  • 1 Tbsp capers, minced well

  • 1 Tbsp brine (packing liquid) from capers

  • 3 Tbsp minced garlic

  • pinch of salt and pepper (to taste)

  • 2 tsp maple syrup (optional)

Directions:

Whisk together all ingredients in a small bowl until well combined. Adjust salt and pepper as desired.

 

The maple syrup will cut the saltiness a bit and help bring out a fuller flavor to the dressing, but feel free to omit if desired. 

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Serve immediately over chopped romaine, sliced avocado, salty pistachios, and crunchy toasted croutons, or store in an air-tight container in the fridge for 5-7 days.

 

ENJOY!

easy vegan dressing recipe

This recipe was adapted from Minimalist Baker's 5-minute Vegan Caesar Dressing, linked here:

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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