Dairy-free Caesar salad dressing with no egg is the perfect Caesar vinaigrette for those trying to follow a dairy-free diet. It’s so easy to make and so delicious!

I had some leftover tahini from roasted red pepper hummus and needed to use it up, so I thought that the best way to do that was to make homemade Caesar dressing!

This is a great recipe because this Caesar dressing uses no egg, but will still be one of the most delicious salad toppers you’ve ever tried. This dressing on a nice bed of romaine with some Slow Cooker Shredded Chicken makes a great main dish, and a nice side if you skip the protein.

Ingredients

The ingredients for this recipe can be easily found in just about any grocery store. Quantities can be adjusted according to your tastes as well as the amount of dressing you’re planning on making.

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• extra virgin olive oil – EVOO is really the base of the salad and what sticks all the flavors to the lettuce.
• lemon juice – this gives the Caesar dressing the signature tangy flavor
• garlic – pressed or minced works and the fresher, the better.
• anchovy paste – Traditional Caesar dressing uses anchovy paste, but you can omit it if it’s not your thing.
• dijon mustard – I like dijon mustard the best in this recipe, but a spicy or grainy mustard would also be delicious.
• tahini – If you’re sensitive to gluten, be sure that your tahini is gluten-free.
• seasonings – just regular table salt and black pepper are in this Caesar salad dressing recipe – there are guidelines in the recipe card, but adjust the salad dressing seasonings to your preferences.

See the recipe card below for full ingredient quantities and information.

Instructions

First, decide what kind of container you want to make your dressing in. Usually, I make it in a mason jar so that I can just shake it up and then store it in the refrigerator.

For this blog post and demonstration, I used a Pyrex measuring cup and a cruet.

Then I put the extra virgin olive oil and the lemon juice into the measuring cup.

Following that, in goes the garlic, anchovy paste, tahini, salt, and fresh ground pepper. (Check out this amazing salt and pepper grinder I have! I highly recommend it!)

You can use white pepper, but I prefer to use black so that you can see it in the dressing.

Whisk or shake it all together, and voila! The perfect Dairy-free Caesar Salad Dressing (no egg).

Pro Tip: Make this dressing a few hours ahead of time so that the flavors have time to meld together.

Substitutions

• Gluten-Free – To make this recipe gluten-free, be sure to use gluten-free tahinni.
• Anchovies – Anchovy paste is definitely optional. The dressing will still be delicious without it.
• Lettuce – While a traditional Caesar salad uses romaine lettuce, feel free to top any salad you’d like. I often use the bagged salads for a shortcut.

Equipment

You really don’t need any special equipment for this recipe. I recommend measuring spoons, measuring cups, and a mason jar or cruet with a stopper.

Storage

You can store the dairy-free Caesar salad dressing in a mason jar or other airtight container in the refrigerator for up to a week.

These ingredients don’t stand up well to freezing.

FAQ

More Salad Recipes You’ll Love:

• Panera Tomato Basil Cucumber Salad Copycat
• Copycat Zaxby’s Cobb Salad
• Incredible Loaded Iceberg Wedge Salad
• Easy Broccoli and Potato Salad
• Macaroni Fruit Salad
• See all our side dish recipes!

Pairing

These are my favorite dishes to serve with Dairy-Free Caesar Salad:

• Creamy Sausage Orzo Skillet
• Instant Pot Scalloped Potatoes With Ham
• Instant Pot Swedish Meatballs
• Creamy Ham and Tortellini Soup
• See all our delicious dinner recipes!

If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!

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