This dressing gets its deep, savory punch from finely minced anchovy and garlic, brightened with a hit of fresh lemon juice and Dijon mustard. Nutritional yeast brings a nutty, cheese-like edge that gives it that classic Caesar flavor without missing a beat, while pasteurized egg yolks and a slow, steady stream of extra-virgin olive oil whisk into a thick, glossy emulsion. Worcestershire sauce rounds out the umami, and a splash of water at the end loosens it to the perfect pourable consistency for drizzling over crisp romaine. It comes together in one bowl with nothing more than a whisk and a steady hand, and it keeps well in the fridge for effortless salads all week. This one's a smart pick to have on hand for a lactose free kitchen, delivering all the punchy, garlicky richness you want from a Caesar without any hesitation.
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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.
Add the nutritional yeast and whisk to incorporate.
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