This dressing whisks together egg yolks, anchovy paste, and Dijon mustard for that bold, savory backbone Caesar dressing is known for, brightened with fresh lemon juice and a good hit of minced garlic. A slow, steady stream of olive oil gets worked in until everything emulsifies into a thick, glossy dressing that clings to the back of a spoon. Coconut aminos add a subtle savory depth in place of the usual soy-based flavoring, keeping the whole thing rooted in whole-food ingredients. Finished with a crack of black pepper and a pinch of salt, it's punchy, garlicky, and every bit as rich-tasting as the classic version. Since it's built without any cheese or cream in the mix to begin with, it's a solid, ready-to-go option for a dairy free kitchen. Toss it with crisp romaine or drizzle it over grilled chicken and roasted vegetables for an easy weeknight upgrade.
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, whisk together the pasteurized egg yolks, anchovy paste, lemon juice, Dijon mustard, garlic, and coconut aminos until smooth and fully combined.
While whisking constantly, add the olive oil in a very thin, steady stream — start with just a few drops, then increase to a thin drizzle — until the dressing is thick, emulsified, and coats the back of a spoon.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
