Quick and easy, this dairy-free Caesar dressing is creamy and tangy. Made with mayo, anchovy paste, lemon juice, and Dijon, this recipe comes together in just 5-minutes!
Caesar Salad was always my go to salad when I first tried the low-carb diet. It’s been a long time since I’ve counted carbs, but that tang you get from a Caesar Salad still feels like such a treat to me – it’s decadent and rich tasting with lots of flavor.
Besides my dairy-free ranch dressing, there’s nothing I love more than making a batch of homemade Caesar Dressing – to me, this is the best Caesar dressing recipe! It’s insanely tasty on my Brussels Sprouts Caesar Salad or with my juicy air fryer chicken thighs or shredded rotisserie chicken and a bowl of crisp romaine.
Ingredients You’ll Need for This Dairy-Free Caesar Dressing
This Caesar salad dressing has all the classic components you expect, but with a simple shortcut: mayonnaise instead of whisking raw eggs from scratch. Traditionally, you’d also find Parmesan blended right into the dressing, but since I try to keep dairy to a minimum, I prefer to add fresh parm directly to the salad instead. After plenty of testing, I can confidently say you won’t miss it – this version is just as creamy, tangy, and satisfying without it.
- Mayonnaise: the base of this dressing. It adds richness and that signature creamy texture you expect from a Caesar, without needing parmesan or eggs from scratch.
- Anchovy paste: don’t skip this! It’s what gives Caesar dressing its bold, savory, umami flavor. It won’t taste fishy, just deeply flavorful.
- Fresh lemon juice: brightens everything up and balances the richness of the mayo. I’ve tried with jarred lemon juice and it works in a pinch, but fresh tastes so much better.
- Apple cider vinegar: adds an extra layer of tang and acidity to round out the dressing.
- Stone-ground mustard: helps emulsify the dressing while adding a subtle sharpness and depth. You can use regular Dijon if you prefer.
- Garlic: a must for that classic Caesar bite. Freshly minced or grated works best.
- Salt + black pepper: to taste, for balance and seasoning.
What if I don’t like anchovies?
Anchovy paste is worth it in this Caesar dressing. It doesn’t taste fishy; instead, it adds that signature briny, salty, umami flavor you’d expect from a restaurant-style Caesar. While traditional recipes often use whole anchovy fillets, I prefer anchovy paste since it’s convenient and keeps well for future batches.
If you’re still hesitant, you can substitute capers in a pinch. They won’t give you the exact same depth, but they do bring a similar briny, savory flavor that works well in this dressing.
How long does homemade Caesar dressing last?
Store it in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before using, as it may separate slightly.
Caesar Salad Dressing made with mayonnaise (dairy-free)
Ingredients
- 3/4 cup mayonnaise
- 1 tbsp anchovy paste - look for a brand with just anchovies, olive oil + salt.
- 2 cloves garlic - smashed and peeled
- 1/2 tbsp apple cider vinegar
- 1/2 lemon - juiced – plus more to taste
- 1 tbsp stone ground Dijon mustard - can also use plain Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp water - to thin (optional)
Instructions
- To a blender, add all ingredients. Blend on high 2-3 minutes, until all ingredients are fully incorporated. If dressing is too thick, blend in a tablespoon of water to thin.
- Store in a container until ready to use, Makes one cup.
Notes
Nutrition
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This is an excellent dairy free option.
While not dairy free, I occasionally add parmesan cheese to complete the recipe in order to more closely resemble conventional Caesar salad dressing.
Love to read this, Brenda! I love this dressing as a base and don’t usually add Parm to the dressing, but do love it in a salad, mixed together so I know what you mean. Thanks for the review!