House Caesar Salad

Written by Eydie Desser

I’ve tried many plant-based Caesar Salad dressing recipes, and have worked diligently to make a version that is more nutrient-rich, less sodium, and still delicious. I think I did it! Try this one and see what you think. Five ingredients plus water and it’s a “slam dunk” tasty dressing. Pour on a salad, or serve it as a dip for crudité, mix with cooked chickpeas, or as a sauce for a vegetable wrap. The uses are endless. Add chipotle, lime juice, and cilantro for a yummy smoky taste. Go wild with your imagination with this as a base, and reward yourself with many delicious recipes.


  • 2/3 cup raw almonds
  • 1 TB low 50% less salt Tamari (or more to taste)
  • 1 TB Dijon mustard or Westbrae mustard (very low salt)
  • 2 TB nutritional yeast
  • 3 TB lemon juice (or more to taste)
  • 2 garlic cloves, minced (about 1 tsp., or more to taste)
  • 1 cup of water


1- Place all ingredients in blender and blend until very creamy and you don’t see any flecks of almonds.

2- Refrigerate for up to 3 days. Thin with a couple of teaspoons of water if it gets too thick, but not too much or it will dilute the delicious flavor.

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