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.
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.
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.
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.
Note, if making it just to dip, you can reduce the amount of oil and salt by half. That makes a thicker dip. 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.
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.
Explore all my homemade salad dressing recipes and never get bored of your salad. Enjoy!Print
- 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*
- 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.
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*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.