This creamy dressing gets its body from egg yolks whisked with minced anchovy, garlic, and a good hit of Dijon mustard, then loosened up with fresh lemon juice and Worcestershire sauce for that classic tangy, savory punch. Nutritional yeast adds a deep, cheesy undertone without any dairy in sight, and it's whisked into extra-virgin olive oil, added slowly, until the whole thing turns thick, glossy, and fully emulsified. A little water thins it to a pourable consistency, so you can dial it in exactly to the texture you want on a crisp romaine salad. Since the whole formula leans on real olive oil for its richness, it's a natural fit for a seed oil free kitchen. Keep it in the fridge for up to four days and you've got a bold, garlicky, restaurant-style Caesar dressing ready whenever the craving hits.
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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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