A garlicky homemade Caesar dressing that uses Greek yogurt instead of eggs. It’s creamy and delicious and you won’t be able to tell the difference. Pinky swear.
I absolutely love Caesar dressing – on my salad, as a dip for veggies, whatever. My mom’s homemade dressing recipe is my favorite, but… it’s a family secret so I can’t share it. I can however share this version I created that doesn’t use raw eggs and is a bit lighter than store-bought.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Can You Make Eggless Caesar Dressing?
Yes! There is no need for raw egg in your dressing. Many egg-free Caesar dressing recipes use mayonnaise in place of the egg, but I’ve got a substitution that I like even more – Greek yogurt.
Why make it with yogurt instead of eggs? Honestly, I love Caesar dressing so much that I want to eat a ton of it. But the stuff is fattening. By cutting out the eggs and subbing in the yogurt, the fat goes way down and the healthiness goes way up. Isn’t yogurt miraculous? Cutting out a lot of the oil helps too.
Ingredients
My recipe uses most of the same ingredients as a classic Caesar dressing. There’s garlic, anchovy (or anchovy paste), Worcestershire sauce, mustard powder, and fresh lemon juice. And, of course, some oil, salt, and pepper.
Where it differs is the Greek yogurt that I use in place of raw egg yolks or mayonnaise. It still tastes amazing and I think it lets the other flavors really shine through.
As to the oil, the recipe calls for 1/2 cup, which is the way to make it the most flavorful. However, you can absolutely substitute water in for half of that oil. It thins it out just right and doesn’t change the flavor very much at all.
Note, if making it just to dip, you can reduce the amount of oil and salt by half. That makes a thicker dip. Then taste it after and add more salt, if needed. If you’re planning to make it as both a dip and a dressing, then make it as in the recipe. It works as both, but is slightly better when thicker as a dip.
Using Homemade Caesar Salad Dressing
This healthy Caesar dressing has all the intensely good garlicky flavor of my mom’s original but I can dip carrots in it every day without any guilt. Yes! I do that! It makes a fantastic veggie dip. Also a great alternative to mayo on a sandwich or in chicken or salmon salad.
What else do I do with it? Toss it with hot cooked pasta as a sauce. Toss it with cold-cooked pasta to make a pasta salad. Dribble a bit on top of a cooked steak or chicken breast. Toss cooked broccoli or cauliflower in it.
And obviously, use it to make Caesar salad with romaine lettuce, croutons, and plenty of Parmesan cheese.
Really, a batch of this no-egg Caesar dressing never lasts more than a day or two in my fridge. So now you know why I needed to make it healthier and cut out those eggs and oil.
More Salad Dressing Recipes
Explore all my homemade salad dressing recipes and never get bored of your salad. Enjoy!
- Green Goddess Salad Dressing
- Homemade Ranch Dressing
- Honey Tahini Dressing Recipe
- Sweet Balsamic Dressing
- Homemade French Dressing
Podcast Episode About Making No-Egg Caesar Salad Dressing
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
No-Egg Caesar Dressing Recipe
A garlicky homemade Caesar dressing that uses Greek yogurt instead of eggs. Use it on Caesar salads, as a veggie dip, or in chicken salads.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 and ¼ cup 1x
- Category: Sauce
- Method: Blended
- Cuisine: American
Ingredients
- 3/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tsp. salt*
- 1 anchovy, chopped (or 1/2 tsp. anchovy paste)
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. black pepper
- 1/4 tsp. dry mustard powder
- 1/4 tsp. lemon juice
- 1/2 cup vegetable oil*
Instructions
- Pulse Greek yogurt, minced garlic, salt, anchovy, Worcestershire sauce, black pepper and mustard powder in a blender or food processor.
- Add oil and pulse 10-15 times to mix it very well.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*If making this as a dip, you can use half of the amount of oil. Also, reduce the salt by half and add more to taste, if desired.
I made this for my mom who can’t eat eggs. It was so good and thick and tasty though that I’m going to make it for everyone from now on. Thank you, Christine!
That’s great to hear, Cheryl! Thanks for coming back to comment.
I was on the fence about using the Greek yogurt, but it’s delicious! Thank you!
You’re welcome, Dawn! I’m glad you gave it a chance.