Eggless Vegan Caesar Salad Dressing


This recipe was created by Kathy Hester of the vegan blog, Geek, Poet, Housewife Wannabe, and shaed with us via Growers & Grocers.

If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!

Eggless Vegan Caesar Salad Dressing
Prep time
Total time
Serves: 2 to 3 servings
  • 1 tablespoon vegan mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon dijon mustard
  • ½ Meyer lemon, juiced
  • ½ teaspoon vegan Worcestershire sauce
  • pinch of salt
  • ¼ cup olive oil
  • pepper to taste
  1. In a wooden salad bowl combine all the ingredients. Mix thoroughly.
  2. Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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