This ultra creamy Vegan Caesar Salad dressing is made with protein packed tofu, and is nut-free, low-calorie, low-carb, Keto friendly, and comes together in 5 minutes.
So I’ve been trying to be healthy lately. Which means more salads.
Now, like most red-blooded American men, I loathe salads.
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I know, it goes with the whole ‘vegan-thing,’ but the only salads I can get down with are the ones that are DRENCHED in thick creamy dressing. Vegan ranch has been my vice.
But lately I’ve been experimenting with Vegan-Keto, which if you didn’t know is a low-carb/high fat diet, that prompts your body to burn fat instead of carbs.
Great, sounds easy enough right?
Until you learn that all you’re left to eat are leafy greens, which means more salad 😒.
Necessity is the mother of invention, and that’s when this Vegan Keto approved low-carb Vegan Caesar Dressing was born.
Now I know, everyone will cry bloody murder when they see that this is a soy-based dressing. The truth is, I am not allergic to soy and it doesn’t bother me. However, if you are avoiding soy products, then feel free to make this dressing with 1 cup of soaked cashews instead; just adjust the thickness with more water as needed.
I chose tofu for this recipe for a few reasons:
It’s MUCH lower in calories (vs. cashews)
It’s packed with protein
It’s readily available
Also, if you’re struggling to get in extra fats while doing Vegan Keto then feel free to use cashews as your base or add in more oil. I’m not fully Vegan Keto, so I try to have a fair balance between hitting my fat macros and staying under a certain amount of calories. So that’s also why I chose tofu for this recipe.
The moral of the story?
You do you.
As for flavor, you’re going to need capers and caper brine for this recipe.
I know, it’s intimidating, but they’re totally salty and full of flavor (therefore tasty).
You can find them on Amazon, here.
But they’re absolutely necessary to get that distinct salty (dare I say, fishy) flavor you need for this recipe. Fresh garlic, nutritional yeast, and stone ground mustard will round out the flavors yielding a bright-tangy dressing that you’ll seriously want to put on everything. EVERYTHING.
Best part is, this Low-Carb Vegan Caesar Salad Dressing comes together in less-than 5 minutes, and will last in your fridge for up to two weeks. And since it’s so low-calorie, I’ve been enjoying it with fresh veggie crudités, as a dip for cucumber slices, or just straight from the jar. I have no shame, and neither should you 🙌🏽.
So give this recipe a try, and let me know if you have any experience with low-carb vegan or Vegan Keto diets, and if you’ve got a favorite go-to dressing you like to use!
- ½ block (7 oz. / 200 g) Soft Tofu
- ¼ cup Water
- 1½ tsp. Apple Cider Vinegar
- 2 tbsp. Capers
- 2 tbsp. Olive Oil
- 2 tbsp. Nutritional Yeast
- 1 tbsp. Lemon Juice
- 1 tbsp. Garlic Paste (or 4-5 Garlic Cloves, minced)
- 2 tsp. Caper Brine (from the bottle)
- 1 tsp. Stone Ground or Dijion Mustard
- ¼ tsp. Salt
- ¼ tsp. Pepper
- Please all ingredients, except for the caper berries, into a blender and blend until smooth
- Taste and adjust for seasoning, and check for thickness (if you want it more pourable, add more water)
- Once the dressing has been blended, add the caper berries and pulse a few times until they're broken down (you wanna still be able to see speckles of capers suspended in the dressing)
- Store in an airtight container and keep refrigerator until ready to use