Dairy-Free Caesar Dressing with Anchovy
Creamy, tangy dairy-free Caesar dressing made with anchovy, Dijon mustard, garlic, and lemon juice, emulsified with egg and cold-pressed olive oil. Nutritional yeast adds umami depth without dairy. Whisk by hand for a silky, luxurious consistency that clings to greens.
Ingredients
Instructions
- 1
Combine anchovy, Dijon mustard, garlic cloves, lemon juice, nutritional yeast, egg, sea salt, and black pepper in a mixing bowl.
- 2
Whisk by hand briskly for 1 to 2 minutes.
- 3
Slowly drizzle in extra virgin olive oil while whisking continuously until the dressing reaches a creamy consistency.
- 4
Taste and adjust flavors as desired.
Tips
Whisk briskly for the full 1 to 2 minutes to ensure proper emulsification before adding oil.
Add olive oil slowly and steadily while whisking to prevent the dressing from breaking.
Taste before serving; adjust lemon, salt, or mustard to preference.
Good to Know
Refrigerate in an airtight container for up to 3 days. May separate slightly; whisk before using.
Prepare up to 1 day in advance. Store refrigerated.
Drizzle over romaine lettuce, croutons, and other Caesar salad components.
Common Mistakes
Add olive oil too quickly to avoid breaking the emulsion and ending with a thin, grainy dressing.
Whisk insufficiently before adding oil to avoid poor emulsification.
Substitutions
Vegan Options
General Alternatives
adds fermented notes