Description
No blender is needed for this vegan caesar dressing. Simply whisk a few seasonings into hummus to create that delicious caesar taste!
Ingredients
- 3/4 teaspoon miso paste (see notes for substitutions)
- 2 tablespoon plant milk
- 2 tsp capers, chopped with brine
- 1/4 tsp salt
- Pinch of black pepper
- 1/4 – 1/2 teaspoon garlic powder (if your hummus isn’t garlicky)
- 1/4 tsp wasabi (or sub with dijon or mustard powder)
- 3 1/2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 cup hummus (homemade for extra savings)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- You can use a blender for this recipe if you want a completely smooth dressing. Otherwise simply whisk the ingredients!
- Whisk the miso paste into the plant milk to dissolve the paste.
- Add chopped capers and remaining seasonings. *If using fresh lemons, try using the juice of one lemon and taste the dressing. Add more as needed.
- Stir in the hummus to thicken the dressing. Taste and adjust the seasonings as desired.
- Pour over your salad just before serving and store leftover dressing in an airtight container in the fridge for up to 3 days.
Notes
If you don’t have miso paste the recipe will work without it. It adds depth of flavour and saltiness. Likewise, nutritional yeast helps to add that umami flavour. Consider adding a splash of soy sauce or vegan worcestershire sauce if you don’t have these ingredients to add some salty, savoury flavour.
Approximate Cost: Using my homemade hummus with chickpeas I’ve cooked from scratch, this recipe costs me just $1.54 CAD ($0.73/100 ml). Using store-bought hummus increases my cost to $3.14 ($1.50/100 ml). Store-bought vegan caesar dressings typically range from over $2 to over $3 per 100 ml.
- Prep Time: 5 minutes
- Category: salad
- Method: Stirred
- Cuisine: Italian