Tahini Caesar Dressing

12 ounces

Traditionally, Caesar dressings are made using egg yolks, anchovies and parmesan cheese. This version uses tahini as the base instead and provides a different take on the classic. I’ll put an anchovy in if I have one in the fridge, but it is by no means a requirement. I use this dressing on my crispy chickpea caesar.


½ cup tahini

3 large cloves garlic, minced

2 tablespoons capers, chopped

2 tablespoons caper juice

2 teaspoons Dijon mustard

Juice of 1 lemon

3 tablespoons nutritional yeast

¼ teaspoon salt

½ cup water


Whisk together all of the ingredients until smooth. If the dressing is too thick, whisk in 1 tablespoon of water at a time until pourable.