Dairy free Caesar salad dressing is the perfect caesar vinaigrette for those trying to follow a dairy free diet. It’s so easy to make and so delicious!
The idea for this dressing actually came from my husband. I was making roasted red pepper hummus and sent him to the store for tahini. It took him a half-hour to find it. Eventually, he asked someone for help. (We all know how men are with asking directions.) Anyway, it’s a big joke in my house that I’ll never use that jar of tahini again. Spoiler alert – I did!
1/3 cup extra virgin olive oil
1/4 cup lemon juice
3 cloves pressed garlic
1 tbsp anchovy paste
1 tbsp dijon mustard
1 tbsp gluten-free tahini
1/2 tsp salt
1/2 tsp pepper
How to make the best Dairy Free Caesar Dressing:
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. For the purpose of this blog post and demonstration, I used a pyrex measuring cup and a cruet.
First, I put the extra virgin olive oil and the lemon juice into the measuring cup.
Next, I add 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.
A traditional Caesar salad dressing would use raw egg, but I am germophobic and can’t handle the thought of giving my family salmonella from salad dressing. It’s hard enough to get kids to eat their veggies. So we make dairy-free gluten-free Caesar salad dressing instead. The tahini thickens it up a bit, too, so you don’t miss the thickening of the egg.
Whisk really well until all of the ingredients are combined. This is where the mason jar comes in. You can just put the top on and shake it until it looks right. If you want to try that, here are some great mason jars to get started with. You can also get the mason jar salad dressing shaker tops and store it all right in the refrigerator until you’re ready to use the dairy and egg-free caesar dressing recipe. They’re perfect not just for caesar vinaigrette but for other homemade salad dressings as well.
Tools Needed for Dairy Free Caesar Salad Dressing:
Dairy free Caesar salad dressing is the perfect caesar vinaigrette for those trying to follow a dairy free diet. It's so easy to make and so delicious!
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 cloves minced garlic
- 1 tbsp anchovy paste
- 1 tbsp dijon mustard
- 1 tbsp tahini
- 1/2 tsp salt
- 1/2 tsp pepper
- Whisk or shake together all of the ingredients.
- Use immediately
Amount Per Serving: Calories: 79Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 251mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutrition information may not be accurate.
Questions People Ask:
If you use gluten-free tahini, the dressing is gluten-free. Be careful, though, some tahini brands do use gluten to thicken their paste. Be sure to check the ingredients if you are sensitive to gluten.
Of course! I’m not sure you could call it Caesar dressing in that case, but it’s still delicious! That makes it more like a lemon garlic vinaigrette.
You can store the dressing in a mason jar or other airtight container in the refrigerator for up to a week.
Salad, obviously. What you should serve Caesar salad with is an entirely different story. I love salad with any Italian dish, like Instant Pot Spaghetti Squash Boats or pasta with Easy Instant Pot Tomato Sauce. The salad also goes well with garlicky white sauce flatbreads.
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Dairy Free Caesar Salad Dressing
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