Dairy Free Caesar Dressing
Classic Caesar dressing is one of those recipes that seems impossible to pull off without a heavy pour of parmesan, but this version proves otherwise. Nutritional yeast steps in to deliver that deep, savory, umami-rich flavor you expect from Caesar — no cheese required, and no compromise on taste. The technique here is the real magic: whisking the olive oil in a slow, steady drizzle into the egg yolks creates a genuinely thick, creamy emulsion that clings to every leaf. Finely minced anchovy and garlic give it that bold, punchy backbone, while fresh lemon juice and Dijon mustard keep things bright and balanced. It comes together in one bowl with just a whisk — no blender, no special equipment. The dressing keeps in the fridge for up to four days, so you can make a batch at the start of the week and have restaurant-quality Caesar salads on demand. This recipe makes enough for six servings, which means it's just as practical for a weeknight dinner as it is for feeding a crowd.
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 4 anchovy fillets, finely minced
- 2 cloves garlic, finely minced or grated
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- 3 tbsp nutritional yeast
- ½ cup extra-virgin olive oil
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1–2 tsp water, to thin (optional)
Instructions
- 1
In a small bowl, combine the pasteurized egg yolks, minced anchovy, garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk together until smooth and uniform.
- 2
Add the nutritional yeast and whisk to incorporate.
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