Tahini Caesar Dressing

This creamy Tahini Caesar Dressing has all the savory, tangy flavor I want in a Caesar, without dairy or eggs. Tahini creates the rich, creamy base, while lemon, garlic, mustard, fish sauce, and nutritional yeast give it plenty of classic Caesar flavor. It’s quick to whisk together and perfect for Caesar salads, grain-free wraps, roasted vegetables, or anywhere you want a creamy, garlicky dressing.

How to make this Tahini Caesar Salad Dressing Plant-Based

All of the ingredients in this recipe are plant-based, except one: fish sauce. Fish sauce adds the classic flavor of anchovies, which is part of the tradition of Caesar salad dressing. If you’re looking for a plant-based option to add some umami instead, you can add a splash of soy sauce or coconut aminos in its place.

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How to make Tahini Caesar Salad Dressing

Whisk together the tahini, grated garlic, lemon juice, mustard, fish sauce, nutritional yeast, olive oil and salt. The tahini will begin to come together, then it will seize into a thick paste. This happens anytime you add anything acidic to tahini. Begin adding cold water one tablespoon at a time while you keep whisking, and the dressing will smooth and thin. Bring the dressing to the thickness you prefer, using anywhere from two tablespoons of water to a quarter cup. Then, check for seasoning. You may want an additional splash of salt or a touch more mustard; completely up to you.

This tahini caesar salad dressing is ready for a big pile of crispy romaine leaves. And if you’d like to see how I turn this salad dressing into a full gluten-free Caesar salad, be sure to take a look at my Tahini Caesar Salad recipe next.

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Tahini Caesar Salad Dressing

This creamy Tahini Caesar Dressing has all the savory, tangy flavor I want in a Caesar, without dairy or eggs. Tahini creates the rich, creamy base, while lemon, garlic, mustard, fish sauce, and nutritional yeast give it plenty of classic Caesar flavor.

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Total Time:10 minutes mins

Servings: 6 oz dressing

Author: Christina Marche

Ingredients

• 1 tbsp olive oil
• ¼ cup tahini
• 1 clove garlic grated
• 1 tbsp freshly squeezed lemon juice
• ½ tsp Dijon-style mustard
• ½ tsp fish sauce
• 1½ tsp non-fortified nutritional yeast
• ¼ cup cold water
• 1 tsp Kosher salt plus more to taste
• Freshly cracked black pepper

Instructions

• In a medium bowl, whisk together the tahini, grated garlic, lemon juice, mustard, fish sauce, nutritional yeast, olive oil, and salt. The mixture will seize and thicken at first.
• Slowly whisk in cold water, a tablespoon at a time (up to ¼ cup of water), until the dressing reaches your desired consistency. Taste and adjust seasoning as needed.
• Crack peppercorns over the dressing, to taste, and mix in.

Notes

To make this dressing plant-based, substitute the fish sauce for soy sauce or coconut aminos.

Course: Dressings and Sauces

Cuisine: AIP Modified, Paleo, Plant-Based Whole30, Whole30