Caesar Dressing


This is my adaptation of Minimalist Baker’s Vegan Caesar dressing. It’s briny, creamy, garlic-y, lemony, super satisfying, and best of all, oil-free! That means you can count it as a protein and have things like oil, nuts, or avocado in your salad too! Yesterday I put olive oil and grand-reserve balsamic (the really thick stuff) on my salad in addition to this dressing, and let me tell you, it was killer.

Caesar Dressing (Oil-Free & Vegan!)

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1/2 Protein Serving


  • 4 oz plain hummus
  • 1 tsp dijon mustard
  • 0.5 tsp lemon zest
  • 2 Tbsp lemon juice, to taste
  • 2 tsp capers
  • 3 tsp brining juice from capers jar (or pickle juice)
  • 3 Tbsp fresh minced garlic, (4-5 cloves)
  • Water to thin


  1. Blend all ingredients in a small blender cup, or mash everything together with a fork.
  2. Thin to desired consistency using water.

Recipe Notes

This whole recipe makes too much dressing for one meal. That’s why it is split into two half-proteins. I use one serving at a time and use chickpeas, beans, or nuts as the rest of my protein.



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  1. This is so yummy Katie! Thank you so much. It’s hard to believe this great Caesar has no egg or oil. It’s so good!

  2. This is so yummy no easy!

  3. Pingback: Caesar Salad w/ Chickpea Croutons – Katie's Bright Kitchen

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