Caesar Salad Dressing (No Egg)

5 from 1 vote

This homemade Caesar Salad Dressing with no egg is a fantastic way to instantly upgrade any salad with a bold and fresh condiment!

Prep Time5

Cook Time0

Total Time5

Servings:

Place all ingredients in a food processor and process until smooth. Serve over Caesar salad.
1 cup mayonnaise, ¼ cup Greek yogurt, ¼ cup shredded parmesan cheese, ½ lemon, juiced, 2 anchovies + 1 tablespoon of the oil, 2 cloves garlic, minced, 1 teaspoon Dijon mustard, ¼ teaspoon salt (or to taste), ¼ teaspoon black pepper (or to taste)

To save prep time, use 1-2 tablespoons of jarred minced garlic and/or 1-2 teaspoons of anchovy paste and/or store-bought lemon juice.
If you don’t have a food processor, blend using an immersion blender or a regular blender.
After blending, taste the dressing and adjust the salt, pepper, or lemon juice to suit your preference.
For a thinner dressing, add a splash of water or more lemon juice; for thicker, use less liquid or add more yogurt.
Substitute half the mayonnaise with more Greek yogurt for a lighter version.
Add fresh parsley, chives, or dill for a punch of herby flavor.
Mix in a pinch of cayenne or a few drops of hot sauce for a kick.
If desired, swap Parmesan for Pecorino Romano or Asiago for a unique flavor profile.
Bring the dressing to room temperature before serving if it’s been refrigerated—it enhances the flavors.
Store leftovers in an airtight container in the fridge for up to 5–7 days. Freezing is not recommended.
If the dressing separates, stir or whisk before serving.

Serve over a classic Caesar salad (romaine lettuce, croutons, and additional Parmesan cheese).
Use as a marinade or dipping sauce for grilled chicken, shrimp, or tofu.
Spread on sandwiches, wraps, or burgers for added flavor.
Serve as a creamy dip for raw vegetables like carrots, celery, and bell peppers.