Vegan Avocado Caesar Dressing
If you like caesar dressing but want to dial it back a bit on the cholesterol (or just try something a little healthier and plant-based,) then this recipe is for you! This creamy avocado-based dressing is reminiscent of our favorite, good old Caesar, but it’s packed with monounsaturated fats instead of saturated fats, and its vegan-friendly. After making this, and testing it on my husband, I am confident that you will barely be able to tell the difference between this and a regular Caesar dressing. The main thing I could distinguish the taste of here was the swap of Parmesan cheese for nutritional yeast, because, well, cheese is cheese and nutritional yeast isn’t….but if you aren’t fond of nutritional yeast flavor, you can also skip this entirely.
I do want to note that if you are vegan, make sure the dijon mustard and white wine vinegar being used here are certified vegan. If you are making this to be a little more health conscious, then you can use any dijon or white wine vinegar. I just want to be transparent that not all dijon mustards and white wine vinegars are actually vegan. It’s honestly super confusing, but if you go onto Thrive Market and search their vegan dijon and white wine vinegar, they have a great selection!
My favorite salad to use this dressing on is my kale caesar salad with cherry tomatoes, shallots, avocado and tempeh, but you can serve this with a side of carrots, or a classic romaine lettuce based Caesar turned vegan.
Ok now let’s get to it! All you need here is a food processor or blender. That’s really it.
Vegan Avocado Caesar Dressing
Equipment
- Blender or food processor
Ingredients
- 1/4 cup ripe avocado cubed or mashed
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 1/2 tbsp vegan dijon mustard *can sub regular dijon mustard if you're not vegan
- 1/2 tsp white wine vinegar
- 1/2 tsp salt *can adjust to taste
- 1/3 tsp freshly cracked pepper
- 1/2 cup extra virgin olive oil
- 1/4 tsp nutritional yeast *can skip if you don't have it
- 1/2 cup cold water
Instructions
- Combine all ingredients in a blender and blitz until smooth and creamy. Toss 1 cup of greens in 2 tsp-1 tbsp of dressing. If serving later, cover with cling wrap or put in an air-tight container and keep up to 4 days in the fridge.
Notes