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Vegan Caesar dressing or just simply the very best dressing I’ve tried!!! I have never thought I can fall in love with a salad dressing this much. I first made this about a month ago, and since that I ate a salad with this dressing almost everyday. It is amazing as a classical dressing, on roman lettuce and croutons. Or with napa cabbage, as on the picture. It is also super tasty on a red cabbage and orange salad. And my absolute favorite is on a massaged kale salad.
You can also substitute the pine nuts with cashews, or use them half-half, as I tried a few times. I love to add a lots of garlic and black pepper to mine, too. Then I make a huge amount and eat it the next day on every possible salad. It is so good!!
Vegan Caesar Dressing with Pine Nut
- Total Time: 5 mins
- Yield: one cup 1x
Ingredients
- 50g soaked pine nuts
- 1/4 cup of water
- 1 tsp mustard
- 1 clove of garlic
- 1 lime
- 1 tsp vegan worcestershire sauce
- 2–3 tbsp olive oil
- salt, pepper
Instructions
- Blend all the ingredients together in a food processor. Pour over your salad. Enjoy!
- Prep Time: 5 mins
- Category: Salad
Worcestershire contains anchovies therefore not vegan…
Hey Jay,
thanks for the comment, you are right and I feel so stupid not mentioning it, I already corrected it. I am using for years a vegan version, somehow I forgot that actually they also contain fishes.
Thank you again! 🙂
Sounds like a wonderful dressing! And I love how you poured it on cabbage instead of salad 🙂
When I was small my mom used cabbage for caesar salad instead of lettuce, so for me this is the “original” one 😀
I don’t like mayo based dressings and also don’t like anchovies..so I have always wanted to try a vegetarian version of Caesar salad. Your recipe sounds simple…thanks!
Thanks, it is really simple! I’ve also tried it without soaking the pine nuts, and it is also good that way, so it really takes a minute to make it.
(And I also hate mayo based dressings!!! They are all horrible)
This looks so good Evi! I’m always looking for new salad dressings, this is on my list. Thanks.
Thanks, Linda 🙂
A silly question. “1 lime” Is that really 1 whole lime? Juice of 1 lime? Zest of 1 lime? Not quite sure what to do there. Thanks
Hi Laura,
not a silly question at all, I was stupid not making it clear, thanks for noticing it. I used the juice of one lime. But you can also use lemon, I just prefer the taste of lime.
I have a question about the mustard. Is it prepared mustard? Yellow or Dijon? Thank you
Hi Susan,
I use both for this recipe, depending on what I have in my fridge. If you like a stronger mustard taste, I’d go with the dijon, or otherwise just use regular yellow mustard. 😉
Let me know if you try the recipe and how you like it!
You say soaked pine nuts but you don’t say how long they need to be soaked. Also, soaked in what? Water? They are already pretty soft so why the soak?
Hi Susan,
Soaking is actually totally optional here, I only added that, because it’s easier to make an extra creamy dressing without a good blender that way. However if you have a powerful one, you can skip the soaking 😉
If you decide to soak the nuts, just add them to a bowl with 1-2 cups of water. Anything between 30 minutes to 24 hours will do the job. Then simply drain and rinse the pine nuts.
Hope you’ll like the recipe 🙂
I made this dressing and it is now my favorite forever. Was just introduced to Napa cabbage and I love it too. Thank you!
I’m so happy to hear this, Martha 🙂
Had a favorite pine-nut ranch dressing I loved but lost the recipe! Will try this and see what I think. However, I don’t know what 50g of pine nuts amounts to. I really HATE when metric and US are combined in recipes. Unless one has an unopened bag with the weight on it or a scale, there’s no way to know how much is needed. If you see this, please post how many cups or tablespoons of pine nuts needed. Thanks!
Hi,
50 grams of pine nuts is about 3/8 cup or 6 tablespoons.
BTW cups and spoons are not just a US things, they’re also used here in Europe together with metric measurements. 😉
Hope you’ll like the recipe!