August 03, 2022 1 min read


This caesar dressing is egg-free and anchovy-free. Perfect to pair with your favourite salad greens and toppings!

  • 1/2 cup vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons tahini
  • 1 teaspoon maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons capers
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegan parmesan cheese
  1. Combine all of the ingredients in a blender, preferably a small blender and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste. Keep the dressing stored in an airtight container in your fridge for up to a week.


GINA FONTANA @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.