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Healthy Homemade Caesar Dressing Recipe (Dairy Free)

February 20, 2017 by Katie Wells
Simple Homemade Caesar Dressing
Table of Contents[Hide][Show]
  • Caesar Dressing Made Healthy
  • Caesar Salad "Dressed" Up
  • How to Make Caesar Dressing From Scratch
  • Homemade Caesar Dressing Recipe

Caesar dressing and I have a history. Back in my days of not liking salads (I know, I know), I thought I didn’t like strongly flavored dressings like Caesar when really, I had just never given them a chance.

Fast forward a few years. I was served a Caesar salad at a meeting at a nice restaurant, and since I didn’t want to seem rude, I ate it… and loved it! I’ve been semi-obsessed ever since.

When I switched to real food almost a decade ago, I wanted to find a version free of refined vegetable oils (read this post to find out why these are a problem) and artificial additives, so I started experimenting with homemade versions. This was definitely one of my tougher salad dressing recipes to figure out and took a lot of experimentation. I wanted to be able to make it dairy free if needed, but still really creamy.

Not to boast, but in the end I came up with a Caesar dressing that rivals any I’ve tried, even in the best gourmet restaurant! This recipe is such a favorite I included it in the Wellness Mama Cookbook.

And flavor isn’t all it has going for it!

Caesar Dressing Made Healthy

Store-bought Caesar dressing can contain a lot of undesirable ingredients like soybean oil, monosodium glutamate, wheat, dairy, and preservatives. It only takes a whisk or small blender and a few extra minutes to make it at home.

This healthy Caesar dressing is a great way to get more olive oil into your diet, with all of its anti-inflammatory and heart-healthy properties. Pastured eggs, apple cider vinegar, and fresh lemon juice add even more flavor and health benefits.

For a dairy-free version, simply omit the Parmesan.

Caesar Salad “Dressed” Up

Just because traditional Caesar salad consists pretty much of lettuce, dressing, and croutons (and usually lots of cheese!) doesn’t mean you can’t be creative and add other healthy veggies.

Try mixing things up and adding some color with additions like olives, mild peppers, fresh chopped herbs, thinly sliced red cabbage, shredded carrots, or sunflower seeds. Serve with a fresh lemon wedge on the side for those who want a little extra tanginess.

For a complete meal, top with grilled chicken or shrimp. (If, like me, you like to work Caesar salad into the menu any chance you get, get more meal planning ideas here.)

If you are a Caesar dressing fan, be sure to give this one a try!

How to Make Caesar Dressing From Scratch

Simple Homemade Caesar Dressing

Homemade Caesar Dressing Recipe

Katie Wells
A homemade Caesar dressing using real food ingredients such as olive oil, garlic, and optional Parmesan.
4.25 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Calories 176 kcal

Ingredients
  

  • 1 egg yolk (at room temperature)
  • 2 tsp apple cider vinegar
  • ½ tsp mustard or mustard powder
  • 1 TBSP fresh lemon juice
  • 2 cloves garlic (minced)
  • 2 tsp Worcestershire sauce
  • ½ tsp anchovy paste (optional)
  • 2 TBSP Parmesan cheese (grated, optional)
  • 1/3 cup olive oil
  • pinch salt
  • ½ tsp pepper

Instructions
 

  • Whisk room temperature egg yolk with whisk or blender on low speed.
  • Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and anchovy paste and Parmesan cheese if using, and blend until creamy.
  • Slowly add olive oil, whisking or blending constantly on low speed until incorporated.
  • Season to taste.

Notes

This recipe is definitely best right after it is made, but may be stored in an airtight container in the refrigerator for up to one week.
If the dressing doesn’t incorporate well, your egg might still have been too cold! If needed, let sit at room temperature another 10 minutes, and whisk or blend again.

Nutrition

Serving: 2TBSPCalories: 176kcalCarbohydrates: 1.5gProtein: 1.8gFat: 19.6gSaturated Fat: 3.3gCholesterol: 57mgSodium: 150mgFiber: 0.1gSugar: 0.7g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you make your own Caesar dressing, or have you found a healthy store bought brand?What are your favorite Caesar salad mix-ins? Please share in the comments below!

This delicious homemade caesar dressing recipe rivals the best restaurant versions and uses oil, vinegar, egg, parmesan and herbs.

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Category: Condiment Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (27 Comments)

  1. Sally

    February 21, 2017 at 10:50 AM

    5 stars
    Yum. I love a good fresh salad with just oil & vinegar, but every once in awhile I really crave Caesar or ranch. Thanks for this!

    Reply
  2. Eliz

    February 20, 2017 at 9:45 PM

    I wanted to tell you I bought your cookbook, it came today and I’m really enjoying it!

    Reply
    • Katie - Wellness Mama

      February 20, 2017 at 10:38 PM

      Wonderful! Thanks for the compliment and for purchasing it!

      Reply
  3. Donna Pawlak

    June 11, 2016 at 1:22 PM

    Hi. Thanks for this and all you do. I am a little curious, why do you not recommend keeping in the fridge. Most mayonnaise recipes are made from egg yolks yet they say can be kept in the fridge for about a week?
    Thank you.

    Reply
    • Wellness Mama

      June 13, 2016 at 4:30 PM

      I’ve updated the recipe to be more clear. I was saying that I don’t recommend storing it at all. I make a batch for a meal and try to use it all in that meal. Because of the raw egg, I don’t like to store it at all, though you are right, some other recipes do say it is fine to store for up to a week in the fridge.

      Reply
  4. drew

    January 16, 2016 at 12:22 PM

    Any ideas for a gluten-free substitute to replace the Worcestershire Sauce?

    Reply
    • MarciaW

      February 26, 2017 at 11:32 AM

      I found a gluten-free Worcestershire sauce recently at a local natural foods market, but you could also try organic tamari or coconut aminos for a similar flavor.

      Reply
  5. Herb

    October 14, 2015 at 2:39 PM

    OK, thank you for advising that.. I know there are 2 kinds of coconut oil a refined that has a coconut taste and then unrefined that doesn’t have that flavor.. hmmm… something to ponder 🙂

    Reply
  6. Herb

    October 14, 2015 at 9:17 AM

    4 stars
    can you use coconut oil in place of olive oil?

    Reply
    • Wellness Mama

      October 14, 2015 at 12:16 PM

      I bet you could, but it might taste very, very weird.

      Reply
  7. Wendy

    September 11, 2015 at 2:44 PM

    What are the calories?

    Reply
  8. Linda

    May 8, 2015 at 10:37 PM

    Why no anchovies?? Is there something wrong with them I don’t know about? Or just not a fan? Curious, because I thought they were healthy.

    Reply
    • Katie - Wellness Mama

      May 10, 2015 at 5:18 PM

      They are… I just didnt have any when I made the recipe, but you could definitely add some!

      Reply
      • Linny

        March 30, 2016 at 9:58 PM

        That was my ? So how many anchovies would I add?

        Reply
        • Wellness Mama

          April 1, 2016 at 11:04 AM

          2-3

          Reply
  9. cheryl a quarles

    April 4, 2015 at 7:32 PM

    Pls define the spices and mats that you use in the Cesar dressing! I am not a cook and learning to use spices is the most difficult and frustrating thing for me! Thanks in advance for answering my questions.

    I just put together the ginger bug and I’m praying it works. Also been experimenting with some yogurt with okay success. And have ordered a scoby for kombucha!

    I love all your stuff and have made other recipies from your website!

    Reply
  10. Kelly Smith

    September 6, 2014 at 6:40 PM

    I LOVE your Greek and Vinaigrette recipes! How many servings do you think this makes?? Could I freeze individual servings for future salads? I’m the only one who would eat it in my household. TIA.

    Reply
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