Bold, tangy and full of flavor, this is my go-to vegetarian Caesar salad dressing – no anchovies needed! Briny capers step in for that classic salty punch, while creamy mayo, tangy Greek yogurt, fresh garlic and a splash of lemon juice combine for a rich, zesty dressing that hits all the right notes.
Caesar Salad Dressing Without Anchovies
Don’t you just love a good Caesar salad? Making this classic salad at home is super simple, and you control the ingredients. It’s sooo good in leafy salads, but also pasta salads and as a dip.
I’ve been making this recipe for years and love it in this Vegetarian Kale Caesar Salad (another go-to). But my vegetarian caesar dressing without anchovies (or raw egg yolk) is just as good, and tastes as authentic, on a bed of chopped romaine with crusty Garlic Butter Croutons, Sourdough Croutons, or crispy Garlic Chickpea Croutons.
This Recipe Is
- tangy and salty
- make ahead
- rich and creamy
If you love homemade salad dressings, you’ll enjoy this scrumptious anchovy-free Caesar salad dressing recipe.
For a bit of spicy, and depth of flavor, we’re adding a touch of Tabasco. It brings out the flavors of this dressing deliciously. Sometimes I add more, if I’m feeling spicy!
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How to Make No Anchovy Caesar Salad Dressing
I tested this recipe with vegan Worcestershire and also Dijon mustard instead of capers, but in the end prefer the bright flavor of briny capers over the others. It has a more authentic taste and depth.
Traci’s Tips
- Parmesan Cheese: some Caesar salad dressings call for Parmesan cheese. I’ve left it out of this recipe in favor of adding shaved or grated parmesan to the salad itself. If you’d like to add parm, you can. Just stir 1/4 cup in after processing/blending.
- No Egg: to keep this dressing egg free, use a vegan mayonnaise.
- Shake the Jar: before sharing, and after refrigerating, shake the jar you’re stoing your dressing in. It tends to separate as it sets in the refrigerator.
Rich and Creamy Caesar Salad Dressing without Anchovies
Ingredients
- 1/2 cup (135 grams) Plain Whole Milk Yogurt or plain Greek yogurt
- 1/2 cup (120 grams) Mayonnaise I use Veganeise
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Non Pareil Capers
- 1 1/2 tablespoons Fresh Lemon Juice
- 1 1/2 teaspoons Apple Cider Vinegar
- 4-5 Plump Garlic Cloves adjust to taste
- 1/4 teaspoon Fine Sea Salt adjust to taste
- 1/8 teaspoon Ground Black Pepper
- 4-6 dashes Tabasco adjust to taste
Instructions
- To a food processor or blender (I use Vitamix), add the yogurt, mayo, olive oil, capers, lemon juice, vinegar, garlic, salt, pepper and Tabasco. Blend until all the ingredients are emulsified, thick and creamy. Adjust salt and Tabasco to taste. There should be just a hint of heat from the Tabasco – not over powering.
- To Store: Pour into a lidded Mason jar and chill in the fridge for up to a week. Shake to reemulsify before enjoying.
This sounds like a great recipe which I can’t wait to try! The only thing is we are not finding capers as easily as we used to. I’m not on the continental u.s. so I’m wondering if that’s the problem. Costco usually carries nice sized jars for a reasonable price but they’ve been out for quite a while. And they’ve been missing from other stores too. Is anyone else experiencing this issue?
Thanks for the delish recipes!
Hi Danielle! Thank you for your note. Costco was out in our location (western Washington) for a while, but they had them again earlier this year. In the mean time I was able to find capers at our local Co-Op and also at Town and Country Stores. If you’d like to try it without capers, substituting vegan Worcestershire works (I’d start with 1/2 teaspoon and adjust to taste from there).
OK, thank you for the substitute ingredient! Can’t wait to try it. I’ll also check other places! Aloha!