Serves 4
Total time: 15 minutes
I rarely put the word “vegan” into a recipe because that would get tedious. But the reason I’m using it now is that I want to stress that this is a classic vegan Caesar. Not a classic Caesar, but a salad that vegans have been making for as far back as, I don’t know, the 1980s? The legend goes that some vegan awoke from a long VCR’ed Dynasty marathon, with a yearning for garlic and nutritional yeast… and the vegan Caesar was born.
When translating a Caesar salad, you want to capture the tanginess, the creaminess, the umami and the garlickyness. Vegan versions are all over the map, I’ve even published several kinds of Caesar, but this one is three things that cooks love to hear: quick, easy and simple!
The tahini is the creamy base, lending also an irresistible nuttiness. Nutritional yeast and dijon mustard provide the umami tang, and if your mustard is whole grain you get some texture, too. And then there’s garlic! This dressing is kept easy so that there’s no need to break out the blender, just a coffee mug and a fork will do. Use my tip below for a very lazy method of garlic prepping.
As for accoutrement, well, avocado and chickpeas are certainly my go to. But you can do it up in a gazillion different ways. Here are some of my favorite additions: toasted pine nuts, capers, olives, a handful of cooked quinoa, sliced baked tofu (from a package is fine), sliced warm Chickpea Cutlets (or any chicken-y thing), garlicky sourdough croutons, vegan bacon, (deep breath…ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash. See? It’s really fun and versatile. And it will get you totally excited about salad! So crimp your hair, protest Reagan and get ready for some classic vegan deliciousness.
Notes
~ If you’re feeling super lazy about peeling garlic, here’s a trick: Grate it on a microplane, with the skin still on. The skin should stay on top of the grater and fall away. You won’t be able to grate the whole clove, but hey, all in the name of laziness! Just be sure not to start at the nub side (you know, that rough spot at the top of the clove) since it’s too rough to grate.
~ And another garlic thing: You don’t have to waste time measuring garlic into a teaspoon, just eyeball it. Since this dressing comes together in a snap, you can adjust to your tastes very easily.
~ Sometimes tahini does this thing where it seizes and looks curdled and stiff when you add water. I don’t know why! I do know that if you give it a minute, it will go back to normal. (Have you ever experience this weird phenomenon?)
Ingredients
Dressing:
1/4 cup tahini
1/4 cup water (plus more for thinning)
2 teaspoons fresh grated garlic (see note)
2 tablespoons nutritional yeast flakes
2 teaspoons whole grain dijon mustard
1/4 teaspoon salt
Salad:
8 oz romaine (2 hearts), chopped
Handful of baby arugula
15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
1 avocado diced
Fresh black pepper to taste
Directions
Stir together the dressing ingredients in a small bowl, or a coffee mug. Use a fork to blend smooth. Add additional tablespoons of water to thin, as needed. Taste for salt and seasoning. It should be slightly salty, because the saltiness will subside when you dress the salad.
In a large mixing bowl, toss the greens with the dressing. Add the avocado and chickpeas. Serve with fresh black pepper sprinkled on top.
Wow this sounds amazing. My boyfriend insists on making veggie caesar salad with fake chicken products like quorn that aren’t vegan, but he will looooooooooove this. And I could probably eat it every damn day too. Heading out on an avocado binge buy now
Sounds delish, thank you! I’m going to make this up this weekend – I’ve been needing to mix up my salad dressing routine. I ALWAYS have that seizing problem with tahini, with both water and lemon juice, but you’re right in that it goes smooth again with more mixing. I’ve been using tahini for years and years, from all kinds of different brands, and it always does this to me. Who knows why?!
I never had tahini NOT curdle when I start adding water. I always thought it was because oil (or in this case the fat in the tahini) and water don’t mix easily.
Yes, that’s definitely a good reason. It’s just so weird how it happens with tahini and not so much with almond butter or other butters. And it’s so weird how it just fixes itself, too!
I’m allergic to sesame seed so I’ve never worked with tahini. I usually replace sesame with things like sunflower seed. So I’m hoping to get by using sunflower butter. BUT I was wondering how thick tahini tends to be. Should I be adding more water? For some reason I imagine tahini to be less thick than sunflower butter.
I made this for lunch today because it was so easy that I already had the ingredients! I’m not a chickpea fan, so I threw edamame, tomatoes and avocados in there instead. So delicious! I’ve never had vegan caesar before and I was so impressed with how fantastic it was (and the garlic shredding trick was awesome too). Thanks!!
I know exactly what you are talking about! I think it’s because the fat molecules absorb water to a certain extent and then get saturated so then it starts to smooth out. But that’s just my hypothesis.
I am so excited to try a tahini-based caesar for those of us who can’t eat cashews!
I need to make this ASAP! Caesar salad is so perfect for hot summer weather. Thank you for making this recipe oil free 🙂
Life’s questions = Answered
There IS a good, tofu-less vegan caesar!
All hail caesar Moskowits!
Love a good caesar salad! And yes, my tahini does that when I add water to it. Vigorous stirring fixes it right up.
Tahini is a non-Newtonian fluid, so adding water (a Newtonian fluid) results curdled appearance until the two systems have a chance to fully combine. No, just kidding, I have no idea — it sounds like it could be right though!
The Whole Foods near me has started carrying Beyond Meat chick’n and it’s pretty good. I bet the grilled version would be delicious in this. The Caesar dressing in Veganomicon is so delicious, so if this version is half as good, it’s going to be a staple in my summer dinner rotation. Thanks for sharing!
Yeee harrr Isa. I have two ripe avocadoes that need using. And loadsa lettuce in my allotment. Sweet!
I just might give this a whirl, to celebrate my crimped, anti Thatcher and Reagan days! Back then I had just discovered hummus and lived off hummus, pitta bread and salad pretty much. This yummy Caesar salad would have broken my hummus monotony… actually, retro food is an obsession of mine, especially UK 80s vegan- I just love all the wholemeal pastry and quiche and salad type things, and don’t even get me started about flapjacks…!
Tahini, nooch, garlic, avocado, chickpeas! What’s not to like?! Some of the best ingredients all together in one bowl!
Yum! I have loved all of your Caesar recipes so far and I’m sure I’ll love this too! Thank you!
There is a Middle Eastern trick with tahini, particularly when using it in hummus: add half the amount of water you need to the tahini, and mix. It will be super thick and weird. Then, add the rest of the water. Mix again, and it will smooth out and get creamy and wonderful. I don’t know why or how, but people in the Middle East never use straight tahini, and this is how they prepare it before adding it to anything.
Have you been peeking in my frig? Got it all…looks like dinner is all set for tomorrow, for tonight your amazing mac and cheese. Loved it by the way. Best sauce by far! Thank you. Thank you. Thank you!
Any suggestions for replacing the mustard? I usually just leave it out, but it sounds like it’s a key ingredient in this recipe.
Pic will not pin. I want to Keep this on my pinterest!!!! Simple yet amazing.
Looks great. Going to try it out today. I think the whole tahini business is because it behaves like a thixotropic liquid. http://en.wikipedia.org/wiki/Thixotropic Ketchup and corn starch behave in similar ways.
Interesting!
I just made this dressing and added the juice of one lemon. It is super delicious and is going to be a new staple in my fridge!
This is going to be a summer staple–I love quick, unfussy salads. Thanks!
This sounds so good! I haven’t had a tahini-based dressing in far too long. And who doesn’t want more reason to shove avocado into their mouth?
delicious+simple=will use this often. thanks.
Isa, thank you so much for all that you do. My husband looks up from his plate and says, “Is this an Isa recipe?”, and then I know he’ll be going back for thirds… AND that he’ll learn to make the recipe himself, so he can have it ALWAYS. :))) Can’t wait until some avo’s ripen to try this one out, looks like another dinnertime staple.
Oh also – You’ve got me addicted to making mini-loaves! This is the summer of mini-loaves at our house, mini-loaves galore! Cheers from Nashville.
That is so sweet! I try to make the recipe measurements easy to remember so that anyone can make them. And here’s to the miniloaf revolution!
re the tahini seizing issue: I learned to make tahini sauces from this video http://www.youtube.com/watch?v=HmJLk40itpA
I’ve been craving caesar salad for the last few weeks. I’ll definitely be making this soon!
I know what I’m having for dinner tonight!
You are a genius! I can’t wait to make this.
Do you think I can I use vegenaise instead of tahini?
Sure, but it would be quite a different dressing! I’d also cut down on the water in that case.
Even easier way to peel garlic: place on a cutting board and smack it soundly with the broadside of a knife and the peel just releases…really!
And, sort of on the same topic: if you keep your ginger root in the freezer, two good things happen: 1) it does not go bad; and 2) you can grate it on a microplane really fast and without any need to peel.
YUM! i love good caesar salad, but haven’t found a good vegan substitute! thanks!
I prefer salads with Penzey’s sandwich sprinkle and a drizzle of olive oil over because most dressings are off–too sweet, too sour, it’s always something. But this dressing? Holy guacamole! By far the best dressing I’ve ever tasted, vegan or not! Caesar salads were always my favorite back in my pre-vegan days and this dressing is better than all the rest. So easy to make and so very delicious! We did romaine, chickpeas, avocado, and Lightlife vegan bacon.
Hello Isa,
Does this ‘2 tablespoons nutritional yeast flakes’ make a difference in the flavor of the dressing or can I skip it? I don’t have it and have no idea what I would use it for if I did get it. This salad looks lovely by the way. Curious to try it.
I’m allergic to sesame, but I will be trying this with cashew nut butter, which is my favourite tahini substitute.
What an awesome recipe! I LOVE creamy salad dressings, but don’t always want to soak cashews and whip out the blender. I served this as you recommend, and it was delicious! Thanks again for keeping me full of yums 🙂
Amazing delicious i die!
Made the dressing last night for some kale I had on hand. It is AWESOME – and so easy to make. Already thinking of other uses for it, as it’s simply too delicious to reserve for just one salad.
Hi,
great recipes! I was wondering if i can include them on my new site about veganism, organic food, raw food, etc..
I can include you on the resources list then.
http://www.easyveganrecipes.eu
Thank You!
Vuchko
Thank you for this recipe! I made it last night and we loved it. Just what I needed to get me out of my salad rut.
I brought this to work today for my lunch. All my friends were admiring this salad, and everyone asked about the dressing–“Wow, is that Caeser? That smells amazing!” It was beautiful and delicious.
Made this with cubed browned tofu, grilled corn and homemade croutons. Somehow my first vegan caesar in all my years as vegan! Killer, to say the least!
didn’t really like this. Dressing tasted bitter, tried to fix it but still didn’t like it. Maybe it was my brand of tahini? It really needed something to smooth out the taste.
I had this for dinner last night and it was delicious, so simple and perfect! Brought leftovers to work to have for lunch later today and already got comments from co-workers on how good it looks just sitting in the fridge. Thanks for another awesome recipe.
This looks so tasty – my husband would especially love it!
This exactly the kind of salad I was craving. I can’t wait to try yhis dressing!
This is SO quick to whip up! I happened to have all of the ingredients in my fridge, needing to be used up, and I needed something for a light dinner. Perfect. So delicious. I’ll be making this regularly!
Made this last night…..so good!
I am not really a fan of Caesar salad but decided to whip this up for a quick dinner. I ended up really enjoying it, thanks for sharing! Can’t wait for the new book to arrive at my doorstep, already have it preordered.
Thank you!