I love this simple Caesar dressing made without eggs or mayonnaise. Our eggless dressing is easy to make, light, and super flavorful!
You’ll love this egg-free Caesar dressing recipe. Instead of using egg yolk as our base to make the dressing creamy, we make a vinaigrette-style dressing with garlic, lemon, anchovy, parmesan, and olive oil. It’s delicious and still surprisingly creamy!
I love Caesar salad, and making your dressing at home is easy and tastes much better than store-bought. To see my classic dressing made with egg yolks, see this Caesar dressing.
Key Ingredients
- Parmesan Cheese: I always add a handful of parmesan to my salad, but I also love adding a few tablespoons of grated parmesan to the dressing for extra flavor. I do the same when making my Italian dressing.
- Anchovies: These little fish add a savory depth to the dressing we associate with classic Caesar salad. You can use whole anchovies or anchovy paste.
- Olive Oil: I prefer a light and fruity olive oil for this simple dressing. Since you’ll be using 1/4 cup, choose one you really enjoy the taste of.
- Garlic: I use one clove, which gives it a mild garlic flavor. You can adjust the amount depending on how much you love raw garlic.
- Lemon: Fresh lemon juice cuts through the richness of the dressing and emulsifies with the olive oil to create a smooth vinaigrette.
- Mustard and Worcestershire: Mustard acts as an emulsifier, helping to bind the ingredients together, while Worcestershire sauce adds a savory, umami flavor that we all associate with Caesar salad.
- Sour Cream: This is optional but makes the dressing super creamy!
How to Make Eggless Caesar Dressing
You can make this dressing by hand, but a food processor blender makes it quick and creamy. To make it, add the parmesan, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce and blend until smooth. Then, stream in the olive oil with the food processor running until you’ve got a thick and creamy dressing.
For extra creamy dressing, add a tablespoon or two of sour cream. (I always do this and love how creamy it makes the dressing.) Then, toss your eggless dressing with Romaine lettuce, add more cheese, and a handful of homemade croutons!
Easy Eggless Caesar Dressing
- PREP
- COOK
- TOTAL
You can make this homemade egg-free Caesar dressing by hand, but it’s quicker and creamier when made in a food processor or blender. The sour cream is optional, but makes it extra creamy.
You Will Need
1 cup (30g) finely grated parmesan cheese
1 garlic clove, peeled and finely chopped
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste or 1 to 2 anchovies, smashed and minced
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup (60ml) extra-virgin olive oil
2 tablespoons sour cream, optional
Salt and fresh ground black pepper
Directions
- Make Dressing
1Add the parmesan cheese, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce to the bowl of a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds.
2Scrape the sides with a spatula, turn the machine on, and let it run for 15 to 20 seconds.
3With the machine running, slowly drizzle in the olive oil.
4Add sour cream (if using) and season with salt and pepper. Let the machine run for 15 to 20 seconds until thick and creamy.
Adam and Joanne's Tips
- Storing: Eggless Caesar dressing will last up to 3 days in the refrigerator. Store it in an airtight jar or container. I do not recommend freezing this dressing. The emulsification will break as it thaws.
- The nutrition facts provided below are estimates.
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love it. thank you for assisting me in my kitchen. my family’s appetite has increased.
This will be my go-to salad. Easy to make and full of flavor.
What is the shelf life of this dressing?
Since we don’t call for any raw eggs, the dressing should last about a week.