Traditional caesar dressing usually relies on raw egg yolks, but I wanted to make a simple version that anyone can enjoy.
Today I will show you how to make a rich and creamy eggless caesar dressing right in your own kitchen.
This recipe is completely egg free, which makes it a wonderful option if you have an allergy or simply want to avoid raw eggs.
Using Greek yogurt as the base gives you that classic thick texture and pleasant tang without changing the authentic flavor.
You only need a blender and a few minutes to whip this up for your next bowl of crisp greens.
Why You’ll Love It
Rich Caesar Flavor – Parmesan, anchovies, garlic, and Worcestershire create the bold, savory taste Caesar salad lovers enjoy.
Creamy Texture – Greek yogurt gives this dressing a smooth, luxurious texture that coats every salad leaf beautifully.
Fresh and Bright – Lemon juice adds a fresh brightness that balances the rich Parmesan and savory ingredients.
Simple Preparation – Blend the ingredients together, then chill the dressing for an easy homemade salad upgrade.
Ingredient List
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Finely Grated Parmesan Cheese
- 2 tbsp Fresh Lemon Juice
- 2 whole Anchovy Fillets
- 1 whole Garlic Clove
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 2 tbsp Extra-Virgin Olive Oil
- 2 tbsp Cold Water
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Fine Sea Salt
Directions
Step 1
Add the Greek yogurt, Parmesan, lemon juice, anchovy fillets, garlic, Dijon mustard, Worcestershire sauce, black pepper, and salt to a blender container.
Step 2
Blend until the anchovies and garlic are completely incorporated and the mixture is smooth.
Step 3
With the blender running on low, slowly add the olive oil until the dressing becomes creamy and emulsified.
Step 4
Add the cold water and blend briefly to create a thick but pourable consistency that will evenly coat salad leaves.
Step 5
Refrigerate the dressing for at least 30 minutes before serving so the garlic, Parmesan, lemon, and anchovy flavors have time to blend.
Tips
Use Thick Greek Yogurt
Choose plain, full-fat Greek yogurt for the smoothest dressing and the best coating on the lettuce. Thin yogurt can make the finished dressing watery.
If your yogurt has extra liquid on top, pour it off before measuring so the dressing keeps its thick, creamy texture.
Grate The Parmesan Finely
Use finely grated Parmesan instead of larger shreds. The smaller pieces blend into the yogurt more easily and help create a smooth dressing.
Measure the Parmesan after grating, since packed shreds can change the amount and make the dressing thicker or saltier than expected.
Blend The Garlic And Anchovies Fully
Blend the garlic and anchovy fillets until no pieces remain. This spreads their flavor through the dressing and prevents strong bites in the finished salad.
Scrape down the sides of the blender if needed, then blend again briefly before adding the oil.
Try These Next
- Eggless Classic Glazed Meatloaf
- Eggless Classic Italian Tiramisu
- Eggless Creamy Spinach Quiche
- Eggless Crispy Chicken Tenders
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I make this eggless Caesar dressing without anchovies?
Yes. Leave out the anchovies and add an extra teaspoon of Worcestershire sauce for more savory flavor.
The dressing will still be creamy and tangy, although it will have a milder classic Caesar taste.
Eggless Caesar Dressing
Ingredients
Equipment
Method
- Add the Greek yogurt, Parmesan, lemon juice, anchovy fillets, garlic, Dijon mustard, Worcestershire sauce, black pepper, and salt to a blender container.
- Blend until the anchovies and garlic are completely incorporated and the mixture is smooth.
- With the blender running on low, slowly add the olive oil until the dressing becomes creamy and emulsified.
- Add the cold water and blend briefly to create a thick but pourable consistency that will evenly coat salad leaves.
- Refrigerate the dressing for at least 30 minutes before serving so the garlic, Parmesan, lemon, and anchovy flavors have time to blend.