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dressing, dips, and sauce

Caesar Dressing

Something that a lot of my friends, even to this day, do not know that I was once the Caesar queen of the world! I’d have a Caesar salad at every meal! Yes, I said Every meal! Ok, except breakfast, duh… But I guess, given the circumstances it if that’s all that was around, Id totally eat it for breakfast too, haha. I would also rate the dressings and definitely knew where I would be able to get the best one in town.

Another fun fact, I NEVER actually tried making a Caesar salad dressing before getting rid of dairy in my diet and I think the one time I bought a bottle of Caesar dressing at the store, I disliked it very much! …Meh, it was OK…

So, naturally, the first thing I tried to recreate when I became plant based was, you better believe it, CAESAR SALAD!!! I needed it in my life still. I thought perhaps the world would end if not, ok, dramatization for effect, I knew it would be totally fine but just play along with me, ok?

I hadn’t made one in a while and thought to myself recently, “let’s (because theres more than one of me?) make a yummy Caesar, it’s been a while since I’ve had one.” So here it is peeps.

Caesar dressing

•1/2 Cup vegenaise
•2 tablespoons olive oil
•2 Tablespoons Lemon juice
•1/2 tablespoon Dijon
•1 teaspoon Garlic powder
•1 Garlic clove
•2 teaspoons capers
•1 tablespoon caper juice
•3 tablespoons nutritional yeast
•Salt & pepper to taste
•1/4 Cup Parmesan cheese (optional)


-Combine all ingredients, in a blender or food processor & blend. Taste as you go, sometimes adding a little more lemon juice, capers, or garlic will do the trick…. This sauce will thicken and become more flavorful with time. If you like your dressing a little less thick add a little water. If you like a little texture to your dressing add the Parmesan last and only pulse the blender a few times, then you’ll have some “cheesy” chunks.


caesar, dressing, vegan, gluten free, sauce, dip, salad, greens, appetizer, veggies, croutons, cheese, parmesan cheese, mayo, dairy free, creamy

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dressing, dips, and sauce

Green Goddess Dressing


Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.