This creamy, garlicky dressing gets its signature savory depth from minced anchovy, a touch of Dijon, and a generous three tablespoons of nutritional yeast, which lends that unmistakable cheesy, umami note without any cheese at all. Whisking pasteurized egg yolks with olive oil in a slow, steady stream builds a silky, thick emulsion — the same technique classic Caesar dressings rely on for that rich, clingy texture. Bright lemon juice and a hit of Worcestershire sauce balance out the richness, while fresh garlic keeps every spoonful sharp and punchy. A drizzle of water at the end lets you dial in exactly how pourable you want it, whether it's destined for a crisp romaine salad or a drizzle over roasted vegetables. Because it skips soy-based ingredients entirely, this one is an easy, reliable pick for a soy free kitchen. It keeps well in the fridge for up to four days, so it's worth making a batch ahead for salads all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
