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Dressing in square open jar with spoon, lemon, miso paste in jar, capers in small dish with spoon and silken tofu package in background.
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How to Make Vegan Caesar Salad Dressing

This delicious, healthy vegan caesar salad dressing is made using silken tofu for a super creamy texture and a touch of miso paste for extra depth and richness of flavour.
Course Lunch
Cuisine gluten free, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 servings
Calories 22kcal
Author Monika Dabrowski

Equipment

  • Hand blender

Ingredients

  • 3.53 ounces silken tofu a little less than ½ cup
  • ½ teaspoon white miso paste
  • 1 garlic clove chopped
  • 1½ teaspoons capers
  • 1½ tablespoons lemon juice or to taste
  • 2 teaspoons cider vinegar
  • 1½ teaspoons maple syrup
  • 2 teaspoons soy sauce
  • 4 tablespoons vegetable oil
  • ½ teaspoon dijon mustard
  • 4 tablespoons water or according to preference
  • Black pepper freshly ground, to taste
US Customary - Metric

Instructions

  • Combine all the ingredients and puree until smooth. Use a little less water to start with and top up later if needed to get the consistency you want.
  • Add pepper to taste. Either serve immediately or refrigerate for 30 minutes before serving, if you are not in a hurry. Keep covered, refrigerated.

Notes

  • Add the water gradually to get the consistency you want.
  • Use white miso paste.
  • You don't need to add any additional seasoning to this dressing.
  • Puree the ingredients in a small blender or use a stick blender if you prefer.
  • Chill for 30 minutes before serving if possible.
  • Store in a jar in the fridge for up to 5 days.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 181mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg