Quick Look at the Best Dairy Free Caesar Dressing
- Ready In: 10 minutes
- Main Ingredients: Olive oil, egg, anchovy paste, and seasonings.
- Dietary Info: dairy-free, gluten-free, Whole30, and Paleo
- Why You’ll Love It: Unlike many dairy free versions that rely on mayonnaise or nutritional yeast, this recipe uses a traditional emulsification method with egg and oil to create a richer, more authentic Caesar flavor. It tastes amazing on our classic Grilled Chicken Caesar Salad or our Chicken Caesar Wrap.
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Extra Light Olive Oil: The emulsification process can make regular olive oils taste bitter. This variety of olive oil produces a smoother and more neutral tasting dressing.
- Egg: Creates the emulsified base and gives the dressing its creamy texture without dairy.
- Anchovy paste: Find this in the same aisle as canned tuna or in the condiments aisle. Feel free to omit to swap with miso paste.
- Coconut Aminos: Swap with soy sauce if gluten-free isn’t a concern.
How To Make Dairy Free Caesar Dressing
Step 1 – Place all ingredients in a tall, wide mouth jar.
Step 2 – Use an immersion blender to combine all ingredients.
Step 3 – Enjoy immediately or store in the refrigerator for up to a week.
Adjust Thickness
This homemade dairy free caesar dressing gets it’s creamy texture during the emulsification process and it will continue to thicken once it’s been stored in the refrigerator. If you want to thicken it even more, add another egg and emulsify again. To thin, add a bit more olive oil or water.
Dairy Free Caesar Salad Dressing FAQS & Tips
Is caesar salad dressing dairy free?
Traditional caesar dressing is not dairy free due to parmesan cheese
Yes! The coconut aminos make this recipe gluten-free and the egg and oil emulsification process and no parmesan makes this a dairy-free caesar dressing recipe.
Our dairy free ranch dressing has a similar creamy texture without the dairy. If dairy isn’t a concern, try our caesar dressing recipe.
Yes! Fresh ingredients with no preservatives gives this dairy free caesar dressing a superior flavor and texture.
This dairy free caesar dressing lasts for 7 days in an airtight container stored in a refrigerator.
Yes, but it will lack that classic caesar dressing flavor that anchovies provide. You can swap anchovies for miso paste for a similar flavor.
Other Dairy Free Dressing Recipes You Might Like
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Equipment
Ingredients
- 1 cup extra light olive oil, it has to be extra light
- 1 large egg
- 3 teaspoons dijon mustard
- 3 teaspoons garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons coconut aminos
- 1 teaspoon ground black pepper
- 1 tablespoon anchovy paste
- 1 tablespoon red wine vinegar
- 1 teaspoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
Instructions
- Combine – Add all ingredients into a tall jar with a wide mouth.
- Emulsify – Place immersion blender into the jar. Turn on and don't move the blender until the ingredients begin to emulsify, about 1-2 minutes. Start to slowly lift the immersion blender to the top of the jar, moving it in small circles until all of the ingredients are emulsified, about 30-60 seconds.
- Taste – Adjust any seasoning or salt, as desired.
- Thicken – Put in refrigerator immediately as it will continue to thicken up as it cools.
Notes
- Extra light olive oil: ensure you are using extra light olive oil.
- To thick: you can thin it out by adding either a little more olive oil or even stir in a tablespoon of water.
- Not emulsifying: if it isn’t thickening (even after refrigeration) then try and add an additional egg and emulsify it again with the immersion blender.
- Storage: keep in an airtight container in the fridge for up to 1 week.
Liz says
This was my first ever time making homemade dressing and WOW is there ever a flavor difference! So yummy.
Stefanie T says
I accidentally made this version of Caesar dressing, I normally make the other recipe with mayo base. This version was just as delicious, tasted slightly different since it’s oil based. A great option for dairy free. I added a little Parmesan cheese because the other recipe calls for it. Thank you Erin for the options!!
Audrey says
LOVE this dressing!! I’ve made it several times and I’m going to make it for my in-laws this weekend.
Erin says
Love to hear that, Audrey!!!