Eggless Vegan Caesar Salad Dressing

Ingredients

• 60 ml (¼ cup)olive oil
• 1 tablespoonvegan mayonnaise
• ½ teaspoonDijon mustard
• ½ Meyer lemon, juicedMeyer lemon juice
• 1 clove, mincedgarlic
• ½ teaspoonvegan Worcestershire sauce
• Pinchsalt
• To tastepepper

Instructions

1. 1

   Whisk the base

   Put the olive oil, vegan mayonnaise and Dijon mustard in a small mixing bowl. Whisk until the mixture emulsifies.

2. 2

   Add the seasonings

   Add the Meyer lemon juice, minced garlic, vegan Worcestershire sauce, salt and pepper. Whisk until evenly combined.

3. 3

   Chill and store

   Transfer the dressing to an airtight container and refrigerate for up to 1 week.

What is vegan Caesar dressing?

Caesar dressing is a rich, savoury dressing associated with American-style Caesar salad. Traditional versions commonly use ingredients such as egg and anchovy, while this version gets its creamy body from vegan mayonnaise and keeps the mixture plant-based.

Lemon brings a bright edge, and Dijon, garlic and vegan Worcestershire sauce add savoury depth. Since there is no cooking, the flavour comes down to whisking the ingredients together well and seasoning to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 0g protein, 2g carbs, 20g fat.

Most of the calories and fat come from the olive oil, with vegan mayonnaise adding further richness. The small amount of lemon and mustard contributes flavour with little carbohydrate, while this dressing provides very little protein. Pair a measured serving with plenty of vegetables and a protein-rich topping such as beans or tofu to make a more balanced plate.

Choosing the ingredients

Olive oil: this is the main source of richness, so use an oil whose flavour you enjoy. A strongly peppery oil will be noticeable in the finished dressing.

Meyer lemon: its juice provides acidity and a fresh citrus note. If you cannot find one, ordinary lemon juice can be used, though the flavour will differ.

Vegan Worcestershire: check that the bottle is labelled vegan, as formulations vary. It brings a concentrated savoury note alongside the mustard and garlic.

Whisking for a creamy texture

Start by whisking the oil, mayonnaise and mustard until they come together into an emulsified base. Adding the lemon and other seasonings afterwards follows the method and helps the dressing finish evenly mixed.

If the dressing separates while standing, whisk it again before serving. A small bowl gives you room to move the whisk without splashing.

Balancing the flavour

Lemon: the juice lifts the oily, creamy ingredients, so taste the finished dressing before adding more. The amount of juice in half a lemon can vary.

Seasoning: salt and pepper are added to taste. Start with the stated pinch of salt, then adjust carefully after mixing, keeping in mind that vegan mayonnaise and Worcestershire sauce may already be seasoned.

How to serve it

Toss the dressing with crisp lettuce just before serving so the leaves are coated without sitting in the dressing for too long. It also works as a dip or a spread for sandwiches and wraps.

For a fuller Caesar-style salad, serve it with crunchy croutons and a plant-based protein of your choice. Add the dressing gradually so the salad does not become oversaturated.

Making it ahead

The method takes about 5 minutes and needs no heat, making this a handy dressing to prepare while assembling the rest of a meal. Store it in an airtight container in the refrigerator for up to 1 week, as directed.

The oil may firm up when chilled. Let the container stand briefly at room temperature, then whisk the dressing again until smooth before using.

Recipe notes & tips

• Use a small bowl so you can whisk the ingredients together without splashing.
• Mince the garlic finely so it disperses throughout the dressing.
• Whisk again just before serving if the dressing has separated in the fridge.
• Add dressing to salad leaves a little at a time and toss to coat.
• Taste before adding extra salt, since the mayonnaise and Worcestershire sauce may already be seasoned.

Variations

• Add capers: mince a few and whisk them in for a briny note.
• Make it pepperier: add extra freshly ground pepper to taste.
• Use regular lemon: replace the Meyer lemon juice with juice from half an ordinary lemon, then adjust to taste.
• Add nutritional yeast: whisk in a small amount for a savoury, cheesy-style note.
• Thin the dressing: whisk in a little water until it reaches your preferred consistency.

Common mistakes to avoid

• Adding everything at once: whisk the oil, mayonnaise and mustard first, then add the remaining ingredients as directed.
• Pouring in too much lemon: taste as you go, since lemon size and juiciness vary.
• Using non-vegan Worcestershire: check the label to keep the dressing vegan.
• Leaving garlic in large pieces: mince it finely so each spoonful is evenly flavoured.
• Serving it straight from the fridge: let it stand briefly and whisk again if the oil has thickened or separated.

How to store

Keep the dressing in an airtight container in the refrigerator for up to 1 week. If it thickens or separates while chilled, let it stand briefly at room temperature and whisk before serving.

Frequently asked questions