Vegan Pepperoni

This recipe for Vegan Pepperoni is screaming to be on your next pizza! It’s savory, salty and spicy, just like you remember. It’s made from seitan, so it’s full of protein and it’s pretty simple to make!

Close up picture of vegan pepperoni on a pizza with tiny green basil leaves scattered and white melty vegan mozzarella cheese.

I’ve been eating pepperoni pizza since I can remember, which was a big reason we decided to do this recipe. I missed that spicy little ingredient that kicked it up a notch on any pizza.

I thought pizza was the one and only place pepperoni lived, but I came to understand its versatility when I met Steph. One morning she busted out a pan and started cooking some mini pepperonis on it. I had no idea what she was making, but I trusted she knew what she was doing.

Next thing I knew, she was whipping up some eggs and pouring it over the crispy pepperonis to form a scramble I’d never seen! It seemed weird but I understood why once I tasted it. Now, our next task is to try it with tofu scramble!

There are so many other delicious ways to use vegan pepperoni — pizza, sandwiches, pinwheels, calzones, or even a vegan charcuterie.

Where can you find vegan pepperoni??

While it can be hard to find brands that make vegan pepperoni, more and more have popped up in the market over the years. Problem is, most of them we have tried are not very tasty.

So, as always, we decided to try to make it for ourselves! Figuring out what the base ingredient was going to be ended up being easy. We’ve made lots of recipes with seitan over time, so that was our first idea to test.

The base of seitan is vital wheat gluten, which is basically the gluten left behind after the starches are rinsed away from wheat flour. All that gluten means our seitan dough has lots of protein, is super dense and can easily be shaped into a pepperoni log.

A white mixing bowl with all the dry ingredients piled up along side each other.  Vital Wheat Gluten, paprika, garlic powder, nutritional yeast, fennel, oregano, salt and pepper.

How to make it:

Mix the dry ingredients and spices first. Then, you can pour in the wet ingredients and combine.

Once the dough is easy to handle and isn’t too sticky, shape it into a log so you can easily cut the pepperonis once cooked. Wrap the log in aluminum and steam until done. It’s that easy!

Let it cool and slice as thin or thick as you want and add to any dish you desire. Of course, I recommend adding to your homemade pizza, because there’s nothing more classic about that!

Close up picture of vegan pepperoni on a pizza with tiny green basil leaves scattered.

If you make this recipe, please rate/comment below and tag us on Instagram or Facebook @pastabased.

4 from 2 votes
Close up picture of vegan pepperoni on a pizza with tiny green basil leaves scattered.
Vegan Pepperoni
Prep Time
15 mins
Cook Time
45 mins
Resting Time (for best results)
8 hrs
Total Time
1 hr

Vegan Pepperoni that's savory, salty and spicy and is a true game changer! The perfect addition to any pizza, sandwich or vegan charcuterie.

Course: Dinner, Lunch, Snack
Cuisine: Italian
Keyword: pepperoni, vegan, vegan pepperoni
Servings: 4 servings
Calories per Serving: 115 kcal
Dry Ingredients
  • 1/2 cup vital wheat gluten
  • 1 tablespoon nutritional yeast
  • 1.5 teaspoons black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes optional
Wet Ingredients
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon liquid smoke
  1. Add dry ingredients to a medium bowl. Whisk to combine. Add wet ingredients into the same bowl and use a spoon to mix until a dough forms. Knead the dough for a minute.

  2. Separate the seitan dough in half. Roll one half into a pepperoni-shaped log. Wrap tightly with aluminum foil or parchment paper. Repeat with the other half.

  3. Steam for 45 minutes. Cool completely. Once cool enough to handle, remove the foil and discard. For best results, rest the seitan pepperoni overnight in the refrigerator, or for at least 8 hours, before cutting into thin slices.

Recipe Notes

Nutrition Facts
Vegan Pepperoni
Amount Per Serving (0.5 pepperoni log)
Calories 115 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 589mg26%
Potassium 178mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 14g28%
Vitamin A 641IU13%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

*nutrition values are approximate and are for 1/4 of the recipe, or half of one of the pepperoni logs

Vegan Italian Wedding Soup

Vegan Italian Wedding Soup that replicates the classic Italian staple. Tiny pasta, tiny meatballs and escarole make this hearty soup a recipe your family will love for dinner or any meal!

closeup of vegan meatballs inside white bowl of soup with a spoon sticking out.  Carrots and orzo floating around with escarole there as well.

Tips for the best Vegan Italian Wedding Soup

This vegan Italian wedding soup recipe has been on our list to add to our website since inception basically, so we are very excited to finally have it here! Here’s some tips to make sure it tastes even better than you remember it:

  • Frying the meatballs is a must for us here. We realize cooking them raw in the broth is a common method, but the browning adds such great flavor and texture here.
  • Make the meatballs small. We tried this recipe with different size meatballs, and we found that smaller bite size meatballs make it much easier and more enjoyable to eat.
  • Use tiny pasta! That’s one of the signatures of this recipe that sets it apart from other soups.
  • Top with parmesan! You can use your favorite shredded brand or we like to use Go Veggie grated parmesan. This garnish really completes this recipe.
diptych image (side by side) of beyond meatballs package on the left and the cooked tiny vegan meatballs on the right.

What type of tiny pasta should you use for this recipe?

We typically would use Acini di pepe since it’s most traditional. Acini di pepe are the tiny round pasta you can find in most grocery stores in the pasta section.

We, ironically enough, could not find it on the day we took photos for this recipe. We subbed orzo, which is perfectly fine and just as delicious.

overhead photo of all ingredients for this vegan italian wedding soup recipe. Chopped onion, celery, garlic, carrots, escarole, uncooked meatballs, veggie broth and uncooked orzo pasta.
closeup of vegan meatballs inside ladle of soup.  Carrots and orzo floating around with escarole there as well.

Just a heads up, no matter which pasta you use, the soup will most likely be thicker the next day. This is from the pasta absorbing more of the broth overnight. You can combat this by leaving the pasta out of the soup and pouring hot soup over it in a bowl upon serving.

Can I substitute other greens in this Vegan Italian Wedding Soup?

Absolutely! The most traditional greens to use in this would be escarole, but there are many options to sub in if you prefer.

We’d honestly never used escarole in any recipe before this one, so we understand if you have reservations or aren’t sure what to expect.

Escarole is pretty mild but fits in perfectly for this vegan Italian wedding soup. If you cannot find it or have other greens you need to use up, kale, spinach or endive work just as well.

overhead photo of vegan meatballs inside white bowl of soup with a spoon sticking out.  Carrots and orzo floating around with escarole there as well.

More soup recipes you might like

If you try this recipe, please comment/rate below and tag us on Instagram or Facebook @pastabased!

0 from 0 votes
Vegan Italian Wedding Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

The BEST Vegan Italian Wedding Soup! Filled with tiny browned meatballs, tiny pasta, fresh veggies and of course plenty of garlic. Comfort food for any day of the year!

Course: Dinner, Lunch, Soup
Cuisine: Italian, Vegan
Keyword: pasta, soup, vegan meatballs
Servings: 4 servings
Calories per Serving: 455 kcal
  • 40 teaspoon-sized vegan meatballs such as Beyond Meatballs
  • 4 tablespoons olive oil separated
  • 4 cloves garlic minced
  • 2 large carrots diced
  • 2 large celery diced
  • 8 cups vegetable broth
  • 1 head escarole chopped
  • 1 cup small pasta such as acini di pepe, orzo, or ditalini
Preparing the meatballs
  1. Roll raw vegan meatballs into teaspoon size balls. If using Beyond Meatballs, divide each meatball into quarters and roll into tiny balls. Set aside.

  2. Add 2 tablespoons of olive oil to a frying pan on medium heat. Once hot, carefully add the meatballs to the pan.

  3. Cook the meatballs, continuously turning, for 7-8 minutes or until browned.

  4. Remove meatballs using a slotted spoon and place on a plate with paper towels to drain any extra oil.

Making the soup
  1. In a large soup pot, heat the remaining 2 tablespoons of olive oil over medium-heat. Add the minced garlic, chopped onion, diced celery, and diced carrots to the pot. Cook until soft, stirring frequently (about 10 minutes).

  2. Add the vegetable broth and bring to a boil. Add the pan-fried vegan meatballs, escarole, and small pasta* and stir to combine. Cook until pasta is al dente. Serve warm and enjoy!

Recipe Notes

*Sometimes we won’t combine the small pasta with the main soup to prevent it from getting soggy or absorbing too much broth. We’ll cook the pasta first and set it aside, adding a scoop as necessary.


Nutrition Facts
Vegan Italian Wedding Soup
Amount Per Serving (0.25 soup including pasta)
Calories 455 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 2362mg103%
Potassium 883mg25%
Carbohydrates 53g18%
Fiber 10g42%
Sugar 8g9%
Protein 18g36%
Vitamin A 9597IU192%
Vitamin C 15mg18%
Calcium 193mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The BEST Vegan Mac and Cheese

This is the BEST Vegan Mac and Cheese recipe. It’s easy to make, smooth, creamy, cheesy, and delicious.

close up on a white plate of orange mac and cheese

Mac and cheese is one of those staple meals you have as a kid. I’m sure everyone has memories of eating store bought box mac and cheese or mom’s homemade recipe that was the definition of comfort food.

I used to make several different kinds, ranging from Kraft, Velveeta, Annie’s or even just melting sliced deli cheese into a pot of hot macaroni and adding milk and butter to make a cheese sauce.

It’s funny because although mac and cheese is such a children’s comfort food, it definitely doesn’t disappear from plates as an adult. Restaurants include it as a side and there’s definitely plenty of main dishes like casseroles or bacon mac and cheese.

vegan mac and cheese sauce being poured from a blender into a big pan of pasta

The tough part – finding tasty vegan mac and cheese.

This has to be one of the more frustrating things about being vegan. It can be tough to find these nostalgic foods that actually taste good. I’m sure you’re like us and constantly order the same foods hoping it will be better than the last time you got it somewhere else.

This is a common occurrence when it comes to vegan mac and cheese – so inconsistent when ordering from restaurants! So that’s why we decided to make this recipe and allow us to make it delicious every time at home.

An even better reason this is awesome, is that the sauce is made almost entirely from fresh vegetables and raw nuts, so there’s plenty of nutrients to be had.

overhead shot of a full pan of the recipe laying over a gray dish towel.

What’s in this vegan mac and cheese recipe?

The base is a few veggies:

We start with the sweet onion, the garlic and the sweet potato. These provide a lot of the flavor once sautéed. We also add soaked cashews to give a little bit of a nutty layer to the flavor profile.

Then, we use veggie broth and plant milk as the liquid base. A bit of miso paste to add some salty goodness, some olive oil to balance out the viscosity and some lemon juice to balance the salt and sweetness.

And we cannot forget the greatest addition to any cheesy vegan dish, nutritional yeast. There are myths out there that says it’s bad because there is MSG in nutritional yeast, but those rumors have been debunked and clarified many times.

In fact, there are several articles that prove there are tons of benefits to eating nutritional yeast. is one of our favorite resources, so check it out!

close up on a white plate of orange mac and cheese

Toppings? What toppings?

This is by far the best vegan mac and cheese recipe we have ever tasted, and you can totally eat it by itself. But, we find that we like to add some toppings to make it more interesting.

Two things that go well with cheese: roasted broccoli and BACON. We took our tempeh “pancetta” recipe from our penne alla vodka recipe and altered it to use here. It adds the perfect salty smoky flavor that compliments the cheese so much.

We also added tiny pieces of roasted broccoli because why the heck not! These two toppings paired perfectly with this vegan mac and cheese recipe, but feel free to top it with whatever you’re feeling!

Overhead shot of mac and cheese in white plates with vegan bacon bits and roasted broccoli topping.

If you like this vegan mac and cheese recipe, try these other pasta dishes!

Vegan Baked Ziti – one of our favorite oven-crisped dishes to warm our hearts any time of the year!

Roasted Butternut and Broccolini Pasta – who doesn’t love butternut?? This recipe is packed with nutrients and will make the whole family happy!

Sun-dried Tomato Lemon Pasta – This tart, zesty pasta dish is savory and mouth watering all at the same time!

If you try this best vegan mac and cheese recipe, please comment/rate below or tag us on Instagram or Facebook @pastabased.

4.3 from 10 votes
The BEST Vegan Mac and Cheese
Prep Time
30 mins

Creamy, cheesy, and nutritious VEGAN mac and cheese. Easy to make, creamy AF, and packed with healthy secret vegetables.

Course: Dinner, Pasta
Cuisine: American, Cheese
Keyword: vegan cheese, vegan mac and cheese, vegan macaroni and cheese
Servings: 4 servings
Calories per Serving: 692 kcal
  • 16 ounces medium pasta shells
  • 1/2 cup cashews quick-soaked
  • 1 medium sweet onion chopped
  • 1 medium sweet potato peeled and chopped
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup plant milk unsweetened
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1 tablespoon miso paste
  • 2 tablespoons olive oil plus extra for sautéing veggies
  • 1 teaspoon salt
Boil the Macaroni
  1. Bring a large pot of salted water to a boil. Add pasta shells and cook according to the directions on the package. Strain and set aside.*

Soak the Cashews
  1. Add the cashews to a small pot and cover with water until just submerged. On your stove on high-heat, bring the water to a boil. Once boiling, cover the pot and remove it from the heat. Soak the cashews for 15 minutes, then drain the water and add the cashews to the blender.

Sauté the Veggies
  1. Peel the sweet potato and chop into one-inch pieces. Mince the garlic. Chop the sweet onion into small pieces. Add about 2 tablespoons of olive oil to a medium sauce pan over medium-high heat. Add the chopped sweet potato, onion, and minced garlic to the pan and cook until soft and roasted, about 15 minutes.

Blend until Smooth
  1. To the blender, add the soaked cashews, the sautéed veggies, and the rest of the ingredients (vegetable broth, plant milk, lemon juice, nutritional yeast, miso paste, olive oil, and salt). Blend until smooth and creamy, about 4 minutes.

  2. Mix about half of the cheese sauce with the pasta shells and serve warm.**

Recipe Notes

* If your pasta is done early, rinse with cold water and shake out excess moisture. This will ensure that that the shells don’t stick and clump together.

** This recipe makes A LOT of cheese sauce, more than enough for a 16 ounce box of pasta. But unless you have a small blender, it’s better not to half the recipe. This way, the blender has enough ingredients to do its magic and make it extra creamy!


Nutrition Facts
The BEST Vegan Mac and Cheese
Amount Per Serving
Calories 692 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 1044mg45%
Potassium 785mg22%
Carbohydrates 112g37%
Fiber 8g33%
Sugar 12g13%
Protein 23g46%
Vitamin A 8267IU165%
Vitamin C 9mg11%
Calcium 141mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Tempeh Bacon

This recipe for vegan tempeh bacon makes a crispy and chewy plant-based bacon. It’s salty and smoky, packed with protein, and 100% vegan.

crispy tempeh bacon close up

What is Tempeh?

Tempeh is made from fermented soybeans that are packed together into a firm, dense cake. It’s packed with protein and very nutritious.

Tempeh has no cholesterol and it’s also low in carbs. In addition to that, it’s a good source of iron, manganese, phosphorus, magnesium and calcium.

There’s tons more info on tempeh nutrition benefits here, too!

Tempeh absorbs marinades really well so it’s goes perfect with this vegan tempeh bacon recipe.

raw tempeh close up cut into strips on a dark brown cutting board.

How to Make Tempeh Bacon

This recipe is really easy to make! Slice a block of tempeh into “bacon strips” and set aside. Then, prepare a marinade of simple ingredients.

Instead of letting the tempeh sit in the marinade, add both the marinade and tempeh to a sauté pan/skillet.

Cook and reduce the marinade until the tempeh has absorbed it all. Then cook a bit longer to crisp up the tempeh strips.

Cooking the tempeh slices in the salty and smoky marinade creates a delicious bacon flavor. The marinade coats the tempeh with a sticky glaze, the edges of the tempeh get crispy while the center stays chewy.

Voila! You now have an extremely versatile vegan tempeh bacon to add to SO many dishes.

overhead graphic showing all ingredients to make this recipe.  Sliced tempeh on a brown cutting board, soy sauce, minced garlic, maple syrup, apple cider vinegar, olive oil, black pepper and liquid smoke.

How to Use Tempeh Bacon

This recipe for vegan tempeh bacon can supplement so many different recipes. Some of our favorite ways to use vegan tempeh bacon are:

  • Mac and Cheese – What’s more delicious than vegan bacon mac and cheese? We are obsessed with topping our favorite mac and cheese recipe with this savory bacon.
  • Baked Potatoes – Everyone knows that the best parts of a baked potato dinner are the toppings! We love to use roasted broccoli, crispy onions, and chopped tempeh bacon bits.
  • Pasta – Yeah, you heard me right! There are some amazing pasta dishes that use bacon (or similar) and we’ve got you covered with recipes for vegan penne alla vodka and creamy vegan carbonara.
  • Tofu Scramble – You NEED to try our recipe for the best tofu scramble. Add this vegan tempeh bacon for an even more delicious and protein-filled breakfast.
  • BLT Sandwich – How much do you miss a good BLT? Add an avocado if you so dare.
  • Burgers, Salad, Pizza and more….
Close up of vegan mac and cheese with vegan tempeh bacon on top and roasted broccoli.
Vegan Mac and Cheese with Tempeh Bacon Crumbles

If you try this vegan tempeh bacon recipe…

Please remember to comment/rate below and tag us on Instagram or Facebook @pastabased!

5 from 4 votes
Tempeh Bacon
Prep Time
5 mins
Cook Time
15 mins

This recipe for vegan tempeh bacon makes a crispy and chewy plant-based bacon. It's salty and smoky, packed with protein, and 100% vegan.

Course: Side Dish
Cuisine: American, Vegan, Vegetarian
Keyword: tempeh bacon, vegan bacon
Servings: 4 servings
Calories per Serving: 242 kcal
  • 8 ounces tempeh
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 tablespoons soy sauce sub tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon black pepper
  1. Slice tempeh into 1/2-inch thick strips. Set aside.

  2. In a medium skillet over medium-high heat, add olive oil, minced garlic, soy sauce, maple syrup, apple cider vinegar, liquid smoke, and black pepper. Mix to combine and heat up.

  3. Once the pan is hot, add the sliced tempeh to the pan in an even layer. Cook the tempeh, flipping occasionally, until all the liquid is absorbed and the tempeh is crisp around the edges.

Recipe Notes

Nutrition Facts
Tempeh Bacon
Amount Per Serving (5 tempeh bacon strips)
Calories 242 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 764mg33%
Potassium 294mg8%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 12g24%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Caesar Salad

This recipe for Vegan Caesar Salad is made with crispy tofu chick’n, crunchy roasted chickpeas, fresh romaine lettuce, and a creamy homemade vegan caesar dressing.

White bowl with lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

I could eat this salad every day for lunch. It’s really easy to make, especially when you have all the ingredients prepared in advance. Otherwise, you’ll need about 30 minutes to prepare everything (it’s worth it!)

How to Make the Best Vegan Caesar Salad

To prepare this recipe for Vegan Caesar Salad, start with preheating your oven for both the chickpeas and the crispy tofu chick’n cutlets.

Brown wood bowl with lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

While the tofu and chickpeas are in the oven, you can make the creamy vegan caesar dressing. A high-speed blender works best here.

We LOVE our Vitamix – it’s the best kitchen investment we made this year. Not only can we make creamy dressings, but we also use it to make smooth sauces like our vegan alfredo and our roasted red pepper pasta sauce.

Close up of lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

Another great kitchen item to have is a tofu press. This will help you get all the moisture out of your tofu so they come out extra crispy and firm. We use our tofu press several times each week, it’s a game changer when it comes to pressing tofu.

Once you have those 3 essentials components prepared, you can start to add them to fresh romaine lettuce and make your caesar salad. This plant-based recipe makes the perfect salad for lunch or dinner by itself or in a whole wheat wrap. Yum!

If you try this recipe, let us know in the comments below!

5 from 1 vote
Vegan Caesar Salad
Prep Time
40 mins

This recipe for Vegan Caesar Salad is made with crispy tofu chick'n, crunchy roasted chickpeas, fresh romaine lettuce, and a creamy vegan caesar dressing.

Course: Dinner, Lunch, Salad
Cuisine: Vegan, Vegetarian
Keyword: salad, vegan caesar dressing, vegan salad
Servings: 4 servings
  1. Chop romaine lettuce and wash thoroughly. Set aside.

  2. Preheat your oven to 400°F (200°C).

  3. Make the Vegan Chicken-Style Tofu Cutlets recipe. This recipe bakes for 30 minutes.

  4. Meanwhile, prepare the Crispy Roasted Chickpeas and spread onto a parchment paper lined baking sheet. Add them to the oven when there's 20 minutes left on the timer.

  5. While the Tofu Cutlets and Chickpeas are baking, prepare the Vegan Caesar Dressing in a high-speed blender.

  6. Once the Tofu Cutlets are ready, remove them from the oven and slice into triangles. Mix all ingredients together with the romaine lettuce, adjusting the amount of dressing to your taste.

Vegan Chicken Caesar Salad by Pasta-based.

Vegan Caesar Dressing

This recipe for Vegan Caesar Dressing is creamy, smooth, and comes to together in less than 20 minutes.

A blender pouring creamy vegan caesar dressing into a glass container.

We all talk about eating more salads, and sometimes we are proud and go on a streak for a week of eating salad every day. But then, for unknown reasons, you just stop eating them as often and revert back to your go-to meals.

At least that’s what it can be like for us. I figured out quickly that it was because the store bought dressings are sometimes not very good. This would lead to dressing and/or salad mix sitting in our fridge just going bad.

That’s where the inspiration for this vegan caesar dressing came from.

We saw recipes out there using capers in their dressing, and we had to experiment. Turns out, it’s the perfect addition to this dressing because it adds that bit of tangy, funky flavor that’s needed.

Capers are kind of weird, but they truly are like little flavor balls. Capers come from the caper flower, interestingly enough, and are pickled to mellow out the bitterness.

As pictured here, we love to add our Vegan Chicken-style Tofu Cutlets and our Crispy Roasted Chickpeas to make a delicious caesar salad. This comes together full of protein, super tasty and so satisfying!

Overhead shot of a white bowl with a tofu caesar salad with crispy chickpeas.

With this vegan caesar dressing, you can finally have something you constantly come back to and will help you keep eating those healthy greens! We’ve even used this with crispy baked buffalo tofu, and somehow it works there too.

The crispy roasted chickpeas act as a crouton of sorts, so it adds that nice crunchy texture to your salad. The vegan chicken-style tofu cutlets also bring some crunch, as well as all that protein that will power you through your day.

Side note – if you don’t have a tofu press and are tired of the DIY methods, do yourself a favor and get a Tofuture! We use it so often and it’s saves us so much hassle, seriously.

One other tool that is perfect for this vegan caesar dressing is a blender that will make it smooth. We use a Vitamix, but there’s plenty of others that are cheaper if you can’t afford to splurge!

If you do end up trying this recipe, please comment below or tag us on Instagram @pastabased or Facebook @pastabased.

0 from 0 votes
Vegan Caesar Dressing
Prep Time
20 mins

This recipe for Vegan Caesar Dressing is creamy, smooth, and comes to together in less than 20 minutes.

Course: Appetizer, Lunch, Salad
Cuisine: Vegan
Keyword: Caesar dressing, vegan caesar dressing, vegan salad
Servings: 8 1/4 cup servings
Calories per Serving: 173 kcal
  • 1 cup cashews (soaked)
  • 1 cup water
  • 1/3 cup olive oil
  • 3 cloves garlic
  • 3 tablespoon capers
  • 1 tablespoon dijon mustard
  • 1 tablespoon rice vinegar
  1. Soak raw cashews for 15 minutes in hot boiling water. Drain water.

  2. In a high-speed blender, add the soaked cashews with the remaining ingredients (water, garlic, olive oil, dijon mustard, rice vinegar, and capers).

  3. Blend until smooth and creamy. Store in the refrigerator for up to 10 days.

Recipe Notes

For more details on how to soak cashews in just 15 minutes, click here.

This recipe will yield about 2 cups of dressing.

Nutrition Facts
Vegan Caesar Dressing
Amount Per Serving (0.25 cup)
Calories 173 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 108mg5%
Potassium 111mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.