Dairy Free Caesar Dressing
This bold and creamy dairy free caesar dressing is made with simple pantry ingredients and packs all the tangy, garlicky flavor of the classic—no cheese required. Makes about 1 cup.
Why you’ll love this dairy free caesar dressing
If you’ve been skipping caesar salad because of all that dairy, I’m about to change your life. This dairy free caesar dressing is everything you love—bold, tangy, garlicky—with zero cheese. And guess what? You won’t miss a thing. Pinky swear.
I use a base of mayo and olive oil (hello creamy texture), plus lemon juice, Dijon, and a generous spoon of anchovy paste to bring all the savory, umami goodness. Instead of parmesan, we’re using nutritional yeast to keep things cheesy without the cheese. It’s quick, easy, and perfect for drizzling over romaine and homemade croutons.
If you’re looking for an even lighter version of this, check out my caesar vinaigrette that’s super zippy, lemony and uses no mayo.
More dairy free dressing recipes: homemade thousand island dressing / dairy free blue cheese dressing / taco salad dressing / basil vinaigrette / hibachi ginger dressing
Ingredient notes:
- Lemon juice – Fresh is best here. Bottled works in a pinch, but if you’ve got a real lemon, use it. The bright acidity really makes the flavors pop.
- Olive oil – Stick with extra virgin if you can. It adds a nice richness and keeps the dressing feeling classic.
- Mayonnaise – You can use any type of mayo you like. We’re a big fan of the Hellman’s canola oil mayo (with the yellow lid), but use your favorite. Swap it for vegan mayo to make this egg free.
- Dijon mustard – This helps emulsify the dressing and it adds a subtle flavor boost. Don’t skip it!
- Nutritional yeast – This is our parmesan swap. It adds a cheesy, savory flavor without any dairy. You’ll find it in the organic/natural foods section and/or spice section at most grocery stores.
- Anchovy paste – This is the key to classic Caesar flavor. It should be near the tinned fish at your grocery store. If you can’t find it, you can finely chop anchovy fillets.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- If you want a super smooth dressing, throw everything in a blender or use an immersion blender. I rarely do this, but it does help emulsify everything and prevents clumps of anchovy paste.
- This recipe doubles easily, and it keeps for up to a week in the fridge. Make a batch at the beginning of the week for quick lunches or even easy Caesar wraps (use frozen chicken and bagged lettuce!)
- Since this dressing has mayo in it, you’ll want to keep it refrigerated and not leave it sitting out too long—especially on hot days or at cookouts.
Frequently asked questions
What can I substitute for anchovies in Caesar dressing?
I like to use anchovy paste to add this particular flavor to caesar dressing. This is easily kept in the fridge and can be added to all sorts of things for adding salty, fishy flavor. Whole anchovy fillets can be pureed, Worcestershire sauce, fish sauce or even capers can be substituted as an alternative to anchovy paste.
Can I make this vegan?
Yes! You’ll have to swap the mayo and skip the anchovy paste. I would recommend using 1 teaspoon miso paste and 2 teaspoons capers. Worcestershire sauce also has anchovies in it but there are plenty of vegan versions available.
How long will this last in the fridge?
This dressing should be good for up to 1 week. Just make sure you use fresh ingredients to start and you should be able to keep it for at least 7 days.
More salad recipes: tropical salad with mango dressing / roasted butternut squash salad / olive garden salad recipe / avocado citrus salad
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon anchovy paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon coarse salt
- Black pepper (to taste)
Instructions
- Make the dressing. Combine dressing ingredients in a small bowl or jar. Whisk until smooth. If dressing is to thick, add 1 tablespoon water until desired consistency is reached.
- Serve and store. Use immediately, or store in an airtight container and refrigerate for up to 1 week.
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