This healthy homemade caesar dressing contains no dairy, no mayo and no egg. It is made with extra-virgin olive oil, white vinegar, nutritional yeast, anchovy paste, fresh garlic and onion, and salt. Super simple and delicious. It’s also low carb and keto friendly.
This caesar salad dressing does not contain any emulsifying ingredients – which basically means there is nothing that holds the oil and other sauce ingredients together and prevents it from separating. For this reason, you will want to stir or shake it before each serving.
Recipe substitutions and variations
Extra-virgin olive oil substitutions: Instead of extra-virgin olive oil, you can use any other type of cooking oil you prefer such as avocado oil, canola oil or a vegetable blend. If you just find extra-virgin olive oil too strong, you can swap it out for a lighter tasting olive oil.
Anchovy paste substitutions: Instead of using anchovy paste, you can also use whole anchovies. Probably one or two anchovies would be sufficient. If you want to make this recipe vegan, swap out the anchovies for capers.
Shallot substitutions: Instead of using shallots, you can use white or red onion, or even green onion. Or feel free to use 1/4 teaspoon of onion powder, or omit the onion altogether.
Fresh garlic substitutions: Instead of 1 fresh garlic clove, swap it out for 1/8 teaspoon garlic powder.
White vinegar substitutions: Instead of white vinegar, I have also used white rice vinegar with good success. You could also swap it out for white wine vinegar or apple cider vinegar.
Dietary modifications for this recipe
Make this recipe vegan: Omit the anchovy paste and replace it with capers.
Make this recipe low FODMAP: Omit the garlic and onion.
Make this recipe AIP: Use raw apple cider vinegar (with mother) instead of white vinegar.
Make this recipe low acid: Omit the vinegar. I have done this recipe many times without the vinegar and it still tastes really good.
Make this recipe candida diet friendly: Omit the white vinegar. Replace with raw apple cider vinegar if tolerated.
Pro tips for this recipe:
Always shake or stir before serving this Caesar salad dressing
Classic caesar salad dressings often use emulsifiers such as egg yolk or mayonnaise to ensure that the oil does not separate from the rest of the ingredients. Because this recipe does not use egg or mayonnaise, it does not contain emulsifying agents and separates very quickly. So before each time you eat it, give it an aggressive shake or stir before you pour it on your salad!
Recipe pairing ideas
My favourite way to eat this caesar salad dressing is on greens with homemade bacon bits, roasted seasoned chicken breast, avocado, green onions, and roasted and salted pumpkin seeds.
It’s also fantastic as a classic caesar salad with just romaine lettuce, gluten-free croutons and vegan shredded parmesan cheese on top. And then top it with extra protein as desired!
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Dairy Free Caesar Dressing (No Mayo & No Egg)
- Food processor or blender
- Cutting board
- Large knife
- Measuring cups and spoons
- 1/3 cup extra-virgin olive oil
- 1 tsp anchovy paste
- 2 tbsp nutritional yeast
- 1/2 fresh shallot (roughly 1 tablespoon worth)
- 1 garlic clove (or ⅛ teaspoons garlic powder)
- 3 tbsp white vinegar
- 1/2 tsp salt
- Add all of the ingredients to your food processor or blender including extra-virgin olive oil, anchovy paste, nutritional yeast, shallot, garlic, white vinegar and salt.
- Blend all of the ingredients together on high until you get a smooth sauce free of chunks.
- Make sure to shake or stir before serving. Lasts in the fridge for roughly one week in a sealed container.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.