Easy Eggless Caesar Dressing
- PREP 15min
- COOK 10min
- TOTAL 25min
You can make this homemade egg-free Caesar dressing by hand, but it’s quicker and creamier when made in a food processor or blender. The sour cream is optional, but makes it extra creamy.
You Will Need
1 cup (30g) finely grated parmesan cheese
1 garlic clove, peeled and finely chopped
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste or 1 to 2 anchovies, smashed and minced
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup (60ml) extra-virgin olive oil
2 tablespoons sour cream, optional
Salt and fresh ground black pepper
Directions
Make Dressing
Add the parmesan cheese, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce to the bowl of a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds.
Scrape the sides with a spatula, turn the machine on, and let it run for 15 to 20 seconds.
With the machine running, slowly drizzle in the olive oil.
Add sour cream (if using) and season with salt and pepper. Let the machine run for 15 to 20 seconds until thick and creamy.
Adam and Joanne's Tips
- Storing: Eggless Caesar dressing will last up to 3 days in the refrigerator. Store it in an airtight jar or container. I do not recommend freezing this dressing. The emulsification will break as it thaws.
- The nutrition facts provided below are estimates.