Tahini Caesar Dressing is healthy, super creamy and delicious! This Caesar dressing is made without anchovies, egg or mayo.
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I'm a huge fan of Caesar salad. I think that's because I love any type of creamy sauce. Plus, there's cheese in it... You can never go wrong with cheese.
The secret to making this Caesar dressing creamy without any mayo or egg yolk is the tahini and canned coconut milk. I also love the nutty flavor the tahini adds.
Typically, Caesar dressing contains anchovies. They give the dressing a nice salty flavor. I know not everyone is a fan of anchovies. In this recipe, I used capers in place of the fish. The capers work just as well!
Ingredients in this recipe
- fresh lemon juice
- Dijon mustard
- capers
- tahini
- unsweetened light or full-fat canned coconut milk
- extra virgin olive oil
- grated parmesan cheese
- garlic powder
- salt and pepper
You can easily make this dressing vegan friendly!
What is vegan Caesar made of?
Vegan Caesar is made of fresh lemon juice, Dijon mustard, capers, tahini, unsweetened light or full-fat canned coconut milk, extra virgin olive oil, vegan parmesan cheese or nutritional yeast, garlic powder, salt and pepper.
Simply swap out the dairy cheese for vegan cheese or nutritional yeast and you have yourself a creamy and wonderfully delicious vegan Caesar dressing!
Expert Tips
Do not use another dairy free milk option. Canned coconut milk is creamier than anything you will find in a carton.
Use good quality extra virgin olive oil. The best homemade salad dressings are made from quality olive oil.
If you want to thin the dressing out, add a little cold water.
How to serve Tahini Caesar Dressing?
I love simple Caesar salads. All you need is romaine or kale as the base. Add some homemade croutons on top, pour the dressing all over the salad and sprinkle with fresh parmesan cheese and lots of fresh cracked pepper.
If you want to add some protein into the salad, check out my Healthy Air Fryer Chicken Breast or Easy Broiled Salmon.
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Tahini Caesar Dressing
Ingredients
- 2 ½ tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ tablespoon capers
- ¼ cup tahini
- ¼ cup unsweetened light or full-fat canned coconut milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon grated parmesan cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a small bowl, whisk together all ingredients until combined. You can also use a small mason jar and shake all the ingredients together to combine.
- Store the dressing in an airtight container, in the fridge, for about 5 days.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
shelly sands
Another great frozen bananas recipe! This dressing was amazing! I’ve made it twice. Once with Parmesan and once with nutritional yeast. Both were delicious. I used it over a grilled Romain salad with a poached egg on top. YUM!
Yay! I love knowing you have made the recipe multiple times. Awesome that you used nutritional yeast as well! I am sure the dressing paired perfectly with grilled romaine and an egg. Thank you for being so supportive, Shelly! – Krista <3
Andreina
I love this recipe! Have made it many times and it's now a must have in my kitchen. I sometimes substitute capers with chopped anchovies and it's delicious too. I now make it triple so it lasts! Love it!
That is awesome to hear!! Thank you for taking the time to leave a comment and rating, Andreina. 🙂
Andreina Ch
I've made this dressing so many times now..I just love it! And so does everyone who tries it!
I just made it for Sunday lunch and tripled it so I have some left for us!
Thanks again for this wonderful recipe! Happy New Year 2022!
Yay!! Glad this recipe is a hit. Happy New Year! 🙂