This dairy free caesar salad dressing is creamy, tangy, and packed with all the flavour of the classic, just without the cheese. It comes together in less than 10 minutes and works beautifully as a classic caesar dressing, used in sandwiches and wraps, or as a dip for crispy chicken or vegetables.
I go through seasons of being obsessed with caesar salads and make them once a week, and then forget about them for 6 months, only to end up back repeating the cycle.
But for so long, I simply used a basic mayonnaise as a dressing because I didn’t know how to create a proper caesar salad dressing without dairy. But with the resergance in popularity of caesar salad, I knew it was time I worked out a simple dairy free dressing that was going to taste just as good as the classic.
This is definitely it, and it’s dangerously good. Like I want to dip and drizzle it over everything. I currently have a running list in my head of all the caesar salad based dishes that I want to try now that I have the perfect dressing.
I’m not just talking salads, but wraps, sandwiches, even pizza (yes, have you seen this?).
If you’re dairy free and want to enjoy a classic caesar salad again, this dressing is your starting point!
Key Ingredients
This dairy free caesar salad dressing is made with the ingredients you expect to create a rich and flavourful dressing that tastes like the classic, without needing the addition of any parmesan cheese.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Mayonnaise – this is the creamy base of the dressing, so use a good quality one you enjoy (I only use Heinz). To keep the dressing lighter and reduce the calories, I will often sub half of the mayo for my favourite dairy free greek style yoghurt (or lactose free yoghurt) which works really well.
- Dijon mustard – adds a smooth, mild tanginess that cuts through the richness of the mayo.
- Anchovy fillets – if you’re not an anchovy person, I get it, me either. But I promise you this doesn’t make the dressing taste ‘fishy’ it just gives it that deep, savoury flavour that actually makes it taste like caesar dressing. If you don’t have them or don’t want to buy them, you can substitute with a little Worcestershire sauce. The flavour will be slightly different but it will work.
- Garlic – fresh will have the most flavour but jarred or even garlic powder will work in a pinch if that’s all you have.
- Lemon juice – fresh lemon juice adds brightness and acidity that is essential to balance the flavours in this dressing.
- Olive oil – adds richness and helps thicken the dressing as it emulsifies when whisked in slowly.
You’ll Also Love: Dairy Free Potato Salad
Step-By-Step Instructions
Step 1: Add the mayonnaise, Dijon mustard, anchovies, garlic, and lemon juice to a bowl. Give everything a good mix until well combined.
Step 2: Slowly drizzle in the olive oil while whisking continuously.
Step 3: Keep whisking until the dressing is smooth and glossy. Taste and season with salt and pepper.
Step 4: Use straight away or store in a sealed jar and refrigerate for up to 5 days.
👉 Tip! Skip the whisking and add all of the ingredients to a small blender or food processor and blitz until creamy and smooth.
How to use dairy free caesar salad dressing
This dressing is super versatile and can be used either as a salad dressing or even as a dipping sauce for chicken tenders.
It is most obviously used to make a dairy free caesar salad with cos (romaine) lettuce, bacon, croutons, and my favourite easy dairy free parmesan cheese.
A great alternative though is to make this kale caesar salad with crispy chicken which is one of my favourite easy and satisfying dinners.
Recipe FAQs
Traditional caesar salad dressing is typically made with parmesan cheese. This recipe skips the parmesan and relies on anchovies, Dijon mustard, and lemon juice to deliver that classic bold, savoury flavour
Swap them out for 1–2 teaspoons of Worcestershire sauce. It won’t be quite the same, but it delivers a similar depth of savoury flavour.
Yes! Use half mayonnaise and half dairy free or lactose free Greek yoghurt for a lighter result that still has a lovely creamy texture without loosing too much of that rich flavour.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free dressings and sauces:
Dairy Free Tzatziki
Dairy Free Ranch Dressing
Lemony Garlic Sauce
5 Minute Honey Mustard Sauce
Dairy Free Caesar Salad Dressing
Equipment
- bullet blender optional
Ingredients
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 anchovy fillets finely chopped
- 1 clove garlic finely grated
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Add the mayonnaise, Dijon mustard, anchovies, garlic, and lemon juice to a bowl and mix well to combine.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and fully combined. Taste and season with salt and pepper.
- Blender method: Add all of the ingredients, including the olive oil, into a small blender or food processor and blitz until creamy and smooth.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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