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.