This creamy, tangy dressing gets its bold flavor from finely minced garlic, briny anchovy, and a good hit of Dijon mustard, all whisked into pasteurized egg yolks for a smooth, safe-to-eat base. A slow, steady stream of olive oil brings everything together into a thick, glossy emulsion, while nutritional yeast adds a savory, cheese-like depth without any dairy in sight. Fresh lemon juice and a splash of Worcestershire sauce keep the flavor bright and balanced, cutting through the richness in every spoonful. Thin it with a touch of water if you want it more pourable, then toss it with crisp romaine for a classic Caesar salad that still delivers all the punchy, garlicky flavor you're craving. Because it relies on pasteurized yolks, this dressing is a smart, worry-free choice to keep in your pregnancy-friendly kitchen rotation. It comes together in minutes and keeps well in the fridge, so you can whip up a batch and have a go-to dressing ready whenever the craving hits.
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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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