Vegan Caesar Dressing

Vegan Caeser Dressing - The Vegan Rhino

Vegan Caeser Dressing - The Vegan Rhino 

Creamy and garlicky, this vegan Caesar dressing uses capers, instead of anchovies, giving it that signature taste you all know and love. I find this recipe to be more than just a dressing since you can utelize it in so many ways. Chickpea salads, vegan burgers, and Caesar salad wraps are a few fun ideas that are delicious! On your next salad night, try something different with this dressing, homemade croutons, and tons of romaine lettuce. A fun tip! If you cut the lettuce 1-1/2” from the bottom, place the remaining stem in about 1/2” water, you can watch it re grow! Be sure to change the water every 1 to 2 days and once you have some leaves, plant it in soil for 45 to 55 days! Its that simple and you have lettuce at your fingertips literally.

Vegan Caeser Dressing

Yield 8 oz


3 small garlic cloves, minced

1 tsp. red wine vinegar

1/2 Tbsp. capers, smashed into a paste

2 Tbsp. fresh squeezed lemon juice

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 cup vegan mayonnaise

1/2 cup chopped vegan Parmesan cheese

1/4 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. In an 8 ounce mason jar, combine all of the ingredients and mix until well combined.
  2. Place in the refrigerator for the flavors to meld together or serve immediately. For best results, leave overnight.


Chef’s tip: If you don’t have capers, you can use green olives. Just make sure to mince the olives into a paste-like consistency.

Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff- The Vegan Rhino

Creamy Mushroom Stroganoff- The Vegan Rhino

This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.

Creamy Mushroom Stroganoff- The Vegan Rhino

Yield 2


2-3 Tbsp. vegan butter

16 oz. mushroom, sliced

1 medium yellow onion, minced

3 small garlic cloves, chopped

1 cup Tofutti sour cream

1/2 cup oat milk

1 Tbsp. apple cider vinegar + 3 Tbsp. water

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard 

1/2 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground pepper


  1. In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
  2. Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
  3. Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.Creamy Mushroom Stroganoff- The Vegan Rhino


Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.

Tahini-Agave Mustard Dressing

Tahini-Agave Mustard Dressing
Tahini-Agave Mustard Dressing

I don’t know about you guys, but honey mustard has always been one of my favorite dipping sauces. In my recipe, I use tahini as the base ingredient instead of mayonnaise, as well as raw agave to replace the honey. Whether you are dunking your French fries, having a “burger”, or enjoying a salad, this dressing covers it all- Literally! I usually keep a few bottles of dressing in my refrigerator at all times, this being one of those (and my homemade ranch usually being another). Having some go-to sauces is extremely handy and will make you second guess buying store bought versions they aren’t as healthy for you. Not only do they taste better, but they don’t have any preservatives and you get to control the flavor 100% of the way, making it spicier or more mild depending on your taste!

Tahini-Agave Mustard Dressing

Yields 4-5 servings


1/2 cup tahini

2 Tbsp. lemon juice

1/2 cup + 1 Tbsp. dijon mustard

2 Tbsp. white vinegar

1/2 cup raw agave

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. Using a hand held emersion blender, combine all ingredients into a mason jar and blend until well-mixed.
  2. Use dressing for salads or dipping sauces.

Chef’s tip: Feel free to add a pinch of cayenne pepper for a touch of spice.