This Caesar ranch dressing is rich, zesty, and plant-based, with the perfect balance of garlic, lemon, and umami. It’s ideal for pouring over salads, drizzling on grain bowls, or using as a dip for my shredded rotisserie chicken. Yum!
I’m obsessed with this Caesar dressing because it tastes just like the real deal, but it’s 100% vegan. It’s super creamy thanks to the homemade mayo base and blended soaked cashews, and the flavour hits that perfect spot between ranch and Caesar.
Plus, it’s fast to make and keeps well in the fridge for days. The cashews add body and silkiness, while lemon, Dijon, and Worcestershire sauce add punchy brightness and depth. It’s incredibly versatile and I love to keep a jar handy for quick lunches or dinner bowls. I especially love how the blender takes care of it all in under 5 minutes. It’s high in healthy fats, packed with flavour, and makes any plain salad taste like a treat. Once you try it, you’ll never buy store-bought dressing again.
The secret for that salty, briny depth without any fish is capers! Traditionally, anchovies provide the bold umami flavour that gives Caesar its signature savoury punch. Capers, which are pickled flower buds, mimic this beautifully with their sharp saltiness and slightly tangy, fermented notes. When blended into the dressing, they break down smoothly and distribute their flavour evenly, just like anchovies would.
Quick tip: You can easily turn this dressing into a quick mayo. Simply throw canola oil, soy milk, lemon juice, ACV, salt and soaked cahsews into a blender and you’re done!
Main Ingredients & Why We Use Them
- Canola oil – Neutral flavour and helps emulsify the mayo base. This is not a low fat dressing. But it is highly delicious!
- Unsweetened soy milk – The cold milk curdles with lemon to create that classic creamy texture.
- Lemon juice & apple cider vinegar – For tang and to curdle the soy milk (like buttermilk).
- Salt – Balances and enhances all other flavors.
- Cashews (soaked) – The secret to creamy, thick texture without dairy.
- Garlic – Gives that classic Caesar kick.
- Dijon mustard – Adds sharpness and a slight heat.
- Capers – Salty, briny flavor that mimics anchovy.
- Vegan Worcestershire sauce – Adds depth and umami.
- Nutritional yeast – For a slightly cheesy, savory background.
- Black pepper – Rounds everything out with a little heat.
Caesar Dressing Ingredients
How to Make It
It’s super simple. First, you blend the soy milk, oil, vinegar, lemon juice and salt and let it sit to curdle. Add the soaked cashews; this gives you a thick mayo-like base. Then add all your other ingredients and blend again until smooth and creamy. Chill it in the fridge to thicken and let the flavours develop. That’s it!
Variations and Substitutes
If you’re nut-free, you can swap the cashews for silken tofu or sunflower seeds. Canola oil can be swapped for avocado or light olive oil, and if you’re out of capers, try a splash of olive brine. You can also dial up the garlic or lemon to suit your preferences—this recipe is super flexible!
Equipment
I make this entirely in my NutriBullet, and it works perfectly. A food processor or high-speed blender will also do the trick—just make sure to scrape the sides down well to get it super smooth.
How to Serve It
Obviously, Caesar Salad is the go-to, but this dressing also works beautifully drizzled over roasted veggies, used as a dip for sweet potato fries, or spread inside sandwiches and wraps.
How to Store It
Store in a sealed jar in the fridge for up to 5–6 days. It will thicken slightly over time, so stir or shake before serving.
How to Make It
Caesar Dressing (creamy vegan mayo)
Ingredients
- ½ cup canola oil
- ¼ cup unsweetened cold soy milk
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 3 tablespoon cashews soaked in boiled water
- 2 clove garlics finely minced or grated
- 1.5 tablespoon lemon juice
- ½ tablespoon Dijon mustard
- ½ tablespoon capers drained and chopped
- ½ tablespoon vegan Worcestershire sauce
- 1 teaspoon nutritional yeast
- ⅛ teaspoon salt taste and adjust if needed
- ⅛ teaspoon black pepper or to taste
Instructions
Make the Mayo Base
- Add soy milk, oil, lemon juice, vinegar, and salt to a blender. Let sit 2 minutes to curdle. Blend on high for 30 seconds. Add soaked cashews. Scrape down and blend again for another 30 seconds.
Turn it into Caesar Dressing
- Add garlic, lemon juice, mustard, capers, vegan Worcestershire, and optional nutritional yeast to the blender with the mayo. Blend until smooth. Add salt and black pepper to taste.
Chill & Serve
- Let sit in the fridge for at least 30 minutes for flavours to develop. Adjust consistency with a splash of water or unsweetened milk if needed.
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