Vegetarian Caesar Dressing

Vegetarian Caesar Dressing

A creamy, garlicky dressing with tangy depth, built without anchovies.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Nut free, Halal

Allergens

Dairy, Eggs, Soy, Fish

This dressing captures the salty, umami richness of classic Caesar using capers and Worcestershire-free seasoning instead of anchovies. Blended with garlic, Parmesan, and lemon, it turns silky in minutes with an immersion blender or food processor. Toss it with romaine for a quick salad or use it as a dip for roasted vegetables.

Ingredients

  • 3/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon capers, drained and minced
  • 1 teaspoon caper brine
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce, vegetarian
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 1 tablespoon water, as needed to thin
  • salt, to taste

Method

  1. In a medium bowl, combine the mayonnaise, Parmesan cheese, lemon juice, minced capers, and caper brine.

  2. Add the minced garlic, Dijon mustard, soy sauce, vegetarian Worcestershire sauce, and black pepper, then whisk until smooth.

  3. Drizzle in the olive oil while whisking continuously until the dressing is glossy and fully emulsified.

  4. Whisk in water, one teaspoon at a time, until the dressing reaches a pourable but creamy consistency.

  5. Taste and season with salt as needed, then transfer to a jar and refrigerate at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 3.7 (1)

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    Vegetarian Caesar Dressing

    This dressing captures the salty, umami richness of classic Caesar using capers and Worcestershire-free seasoning instead of anchovies. Blended with garlic, Parmesan, and lemon, it turns silky in minutes with an immersion blender or food processor. Toss it with romaine for a quick salad or use it as a dip for roasted vegetables.

    10 min 16 oz 110 cal

    Ingredients

    • 3/4 cup mayonnaise
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons lemon juice, freshly squeezed
    • 1 tablespoon capers, drained and minced
    • 1 teaspoon caper brine
    • 2 cloves garlic, minced
    • 1 teaspoon Dijon mustard
    • 1 teaspoon soy sauce
    • 1/2 teaspoon Worcestershire sauce, vegetarian
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons olive oil
    • 1 tablespoon water, as needed to thin
    • salt, to taste

    Method

    1. 1

      In a medium bowl, combine the mayonnaise, Parmesan cheese, lemon juice, minced capers, and caper brine.

    2. 2

      Add the minced garlic, Dijon mustard, soy sauce, vegetarian Worcestershire sauce, and black pepper, then whisk until smooth.

    3. 3

      Drizzle in the olive oil while whisking continuously until the dressing is glossy and fully emulsified.

    4. 4

      Whisk in water, one teaspoon at a time, until the dressing reaches a pourable but creamy consistency.

    5. 5

      Taste and season with salt as needed, then transfer to a jar and refrigerate at least 30 minutes to let the flavors meld before serving.