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Vegan Caesar salad dressing

Vegan, gluten free, grain free, nut free, FODMAP friendly
Prep Time 10 mins
Cook Time 0 mins


  • 1 teaspoon light gluten free miso paste
  • 2 teaspoons boiling water
  • 1 cup vegan mayo see notes, I use Vegenaise
  • 2 teaspoons vegan Worcestershire sauce see notes
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons caper brine
  • 1 tablespoon chopped capers plus extra if you’re a caper fiend
  • 1 tablespoon nutritional yeast
  • Lots of freshly cracked pepper
  • 2 tablespoons finely chopped or pulverized sunflower seeds


  • 1 teaspoon dried wakame this has an ocean taste to emulate the anchovies
  • 1 tablespoon boiling water


  • Combine the miso paste and boiling water in a small vessel. Stir a little and then leave the miso to dissolve in the water.
  • If you’re using the wakame (it’s totally optional and pretty subtle) do the same with it as you did the miso.
  • Combine all the ingredients together in a medium sized mixing bowl. Stir thoroughly and adjust taste as you see fit – you might like it extra cheesy, peppery or capery.
  • For best results, make ahead to allow the flavours to meld. Store in an airtight container in the fridge. It keeps well, but I doubt it will last long enough to matter.