This is my adaptation of Minimalist Baker’s Vegan Caesar dressing. It’s briny, creamy, garlic-y, lemony, super satisfying, and best of all, oil-free! That means you can count it as a protein and have things like oil, nuts, or avocado in your salad too! Yesterday I put olive oil and grand-reserve balsamic (the really thick stuff) on my salad in addition to this dressing, and let me tell you, it was killer.

Caesar Dressing (Oil-Free & Vegan!)

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1/2 Protein Serving


  • 4 oz plain hummus
  • 1 tsp dijon mustard
  • 0.5 tsp lemon zest
  • 2 Tbsp lemon juice, to taste
  • 2 tsp capers
  • 3 tsp brining juice from capers jar (or pickle juice)
  • 3 Tbsp fresh minced garlic, (4-5 cloves)
  • Water to thin


  1. Blend all ingredients in a small blender cup, or mash everything together with a fork.
  2. Thin to desired consistency using water.

Recipe Notes

This whole recipe makes too much dressing for one meal. That’s why it is split into two half-proteins. I use one serving at a time and use chickpeas, beans, or nuts as the rest of my protein.