This Caesar Salad Dressing Without Anchovies recipe allows you to enjoy Caesar salads as a vegetarian. Made with pantry staples like mayo, garlic, lemon juice, and Worcestershire, this recipe always creates a flavorful dressing. I’ve also included instructions for making homemade croutons and salad.
This yummy Caesar salad dressing without anchovies will be your new go-to for salads this summer. It’s creamy, tangy, savory, and flavorful, yet easy to make. This entire recipe (including croutons and salad) takes less than 30 minutes to make.
Craving more summery salad recipes like this one? Try my: Goat Cheese Salad with Arugula, Copycat Panera Greek Salad & Dressing, or Spicy Cucumber Salad.
Table of Contents
- What Can I Substitute for Anchovies in Caesar Dressing?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make a Caesar Salad Dressing without Anchovies
- Recipe Serving Suggestions
- Expert Tips & Variations
- Additions & Variations
- Recipe FAQs
- More Side Dish Recipes
- Caesar Salad Dressing without Anchovies Recipe
What Can I Substitute for Anchovies in Caesar Dressing?
Most Caesar dressing recipes call for anchovy paste, which helps create a meaty, umami flavor and adds saltiness to the salad. You can use a combination of Worchestershire sauce and dijon mustard (like in this Caesar salad dressing without anchovies recipe) to create a similar flavor. If you prefer a slightly saltier simple Caesar salad dressing without anchovies, you can also use capers.
Why You’ll Love This Recipe
- No anchovies or raw eggs – If you don’t eat anchovies or raw eggs, you’ll love this Caesar salad dressing recipe!
- Easy – It only takes a few steps and ingredients to create a delicious Caesar salad dressing without anchovies!
- Quick – This dressing (and full salad) is ready in about 25 minutes.
- Lasts long in the fridge – Since this Caesar dressing is raw egg-free, it can last up to five days in the fridge. You’ll need to stir it each time before using it.
- Full of flavor – Even without anchovies, this delicious dressing is still full of rich, umami flavor.
- Vegetarian-friendly – No anchovies makes this dressing vegetarian-friendly, making it a great option for vegetarian friends and family.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mayonnaise: I prefer Sir Kensington’s for mayonnaise when making this Caesar salad dressing without anchovies. Duke’s, Chosen Foods, and Primal Kitchen are also great options.
- Bread: For the croutons, I recommend sourdough, French, or ciabatta bread. Be sure to chop the bread ahead of time and leave it out so it can get stale before making this recipe.
Knowing How To Cut Romaine Lettuce for Salad is key! Be sure you are rinsing and drying your lettuce before use.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make a Caesar Salad Dressing without Anchovies
Quick Overview
- Create dressing.
- Bake croutons.
- Toss with salad.
Step by Step Instructions
Before refrigeration, it’s important to taste the Caesar salad dressing without anchovies to ensure the flavors meet your preferences.
Step 1: Preheat your oven to 375°F (190°C). Finely mince the garlic.
Step 2: Sprinkle the salt over the minced garlic on your cutting board.
Step 3: Using the flat side of your knife, alternate between mincing and smashing the garlic until it forms a paste.
Step 4: In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, Worcestershire sauce, mustard, vinegar, and pepper until well combined. If you prefer a thinner dressing, you can add 1 tablespoon of water at this point.
Toss the bread cubes, oil, and seasoning well to coat the croutons evenly.
Step 5: Stir in the grated parmigiano reggiano. Taste the dressing and add more salt or pepper if needed. Cover the bowl and refrigerate the dressing to let the flavors meld.
Step 6: In a large bowl, toss together the bread cubes, melted butter, olive oil, minced garlic, and grated parmigiano reggiano until well coated.
Step 7: Spread the coated bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, tossing halfway through the baking time. Remove from the oven and allow them to cool completely on the baking sheet. They will continue to crisp up as they cool.
Step 8: In a large bowl, toss together the lettuce, shaved parmigiano reggiano, and a few spoonfuls of the prepared dressing. Add more dressing if desired. Top the salad with more shaved parmigiano reggiano and the cooled croutons before serving. Enjoy!
Recipe Serving Suggestions
Garnish this Caesar salad dressing without anchovies with pine nuts, a squeeze of fresh lemon juice, and extra fresh parmesan cheese. I love serving this creamy Caesar salad dressing over crisp romaine lettuce with a hearty soup. Here are a few ideas:
- Creamy Italian Sausage Soup with Orzo & Kale
- Easy Creamy Lasagna Soup (One Pot)
- Slow Cooker Creamy Chicken and Corn Soup
Expert Tips & Variations
- Wash and dry the lettuce well. Be sure to wash the lettuce well before chopping it to get rid of dirt/debris. Dry it well with a paper towel so the Caesar salad dressing without anchovies sticks better to the lettuce pieces.
- Use real parmigiano reggiano. Since caesar salad is quite simple, it’s best to use high-quality ingredients to bring flavor to the recipe. I recommend spending a little extra to purchase real parmesan cheese for this recipe.
- Store dressing in the fridge for about 5 days. I recommend eating this dressing up before five days. Be sure to store it in an airtight container so it stays fresh during the week.
Additions & Variations
- Add protein. When making this Caesar salad dressing without anchovies and eggs recipe, feel free to add protein for a more filling dish. Grilled chicken, roasted chickpeas, tempeh, and salad all work well with this dressing.
- Add pasta. Toss cooked pasta in with the salad, dressing, and croutons for a more comforting and filling recipe. You can use any variety you like, but I recommend using smaller noodles so it’s easy to eat.
- Use Greek yogurt instead of mayo for a healthier variation. Adding Greek yogurt to the dressing increases the protein in the dish and cuts down on fat. Use this substitution in a 1:1 ratio.
- Make it spicy. Add a pinch of cayenne pepper or red pepper flakes to the dressing for a bit of heat.
- Create a smoky flavor. If you want a more complex, smoky taste, add a pinch of smoked paprika or a spoonful of adobo sauce to the dressing.
Recipe FAQs
If you go to the store or order a Caesar salad from a restaurant, the dressing will likely contain anchovies. However, if the bottle is marked vegan or you’re enjoying a vegan version of Caesar salad, the dressing won’t contain anchovies. You can also make a homemade Caesar salad dressing, like this Caesar salad dressing without anchovies, to avoid eating fish.
There are two options for Caesar dressing: a creamy version (like this recipe creates) and an option that’s more similar to a vinaigrette. The vinaigrette is made with an extra virgin olive oil base (instead of mayo), which creates a thinner, non-creamy consistency.
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Caesar Salad Dressing without Anchovies
Ingredients
No Anchovy Caesar Dressing
- 2 whole cloves garlic
- 1/8 teaspoon kosher salt*
- 1/2 cup good quality mayonnaise*
- 2 Tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon fresh black pepper
- 1 ounces 1/3 cup parmigiano reggiano, finely grated
Croutons
- 3 cups 3/4-inch stale bread pieces, about 4 ounces
- 2 Tablespoons salted butter, melted
- 2 Tablespoons olive oil
- 1/4 teaspoon granulated garlic
- 2 Tablespoons finely grated parmigiano reggiano
Salad
- 2 heads romaine, washed, dried, & chopped
- 1.5 ounces 1/3 cup parmigiano reggiano, finely grated
Instructions
- Preheat your oven to 375°F (190°C). Finely mince the garlic.2 whole cloves garlic
- Sprinkle the salt over the minced garlic on your cutting board.1/8 teaspoon kosher salt*
- Using the flat side of your knife, alternate between mincing and smashing the garlic until it forms a paste.
- In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, Worcestershire sauce, mustard, vinegar, and pepper until well combined. If you prefer a thinner dressing, you can add 1 tablespoon of water at this point.1/2 cup good quality mayonnaise*, 2 Tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon dijon mustard, 1 teaspoon red wine vinegar, ½ teaspoon fresh black pepper
- Stir in the grated parmigiano reggiano. Taste the dressing and add more salt or pepper if needed. Cover the bowl and refrigerate the dressing to let the flavors meld.1 ounces 1/3 cup parmigiano reggiano, finely grated
- In a large bowl, toss together the bread cubes, melted butter, olive oil, minced garlic, and grated parmigiano reggiano until well coated.3 cups 3/4-inch stale bread pieces, about 4 ounces, 2 Tablespoons salted butter, melted, 2 Tablespoons olive oil, 2 Tablespoons finely grated parmigiano reggiano, 1/4 teaspoon granulated garlic
- Spread the coated bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, tossing halfway through the baking time. Remove from the oven and allow them to cool completely on the baking sheet. They will continue to crisp up as they cool.
- In a large bowl, toss together the lettuce, shaved parmigiano reggiano, and a few spoonfuls of the prepared dressing. Add more dressing if desired. Top the salad with more shaved parmigiano reggiano and the cooled croutons before serving. Enjoy!2 heads romaine, washed, dried, & chopped, 1.5 ounces 1/3 cup parmigiano reggiano, finely grated
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mayonnaise: I prefer Sir Kensington’s for mayonnaise when making this Caesar salad dressing without anchovies. Duke’s, Chosen Foods, and Primal Kitchen are also great options.
- Bread: For the croutons, I recommend sourdough, French, or ciabatta bread. Be sure to chop the bread ahead of time and leave it out so it can get stale before making this recipe.
- Wash and dry the lettuce well. Be sure to wash the lettuce well before chopping it to get rid of dirt/debris. Dry it well with a paper towel so the Caesar salad dressing without anchovies sticks better to the lettuce pieces.
- Use real parmigiano reggiano. Since caesar salad is quite simple, it’s best to use high-quality ingredients to bring flavor to the recipe. I recommend spending a little extra to purchase real parmesan cheese for this recipe.
- Store dressing in the fridge for about 5 days. I recommend eating this dressing up before five days. Be sure to store it in an airtight container so it stays fresh during the week.
- Add protein. When making this Caesar salad dressing without anchovies and eggs recipe, feel free to add protein for a more filling dish. Grilled chicken, roasted chickpeas, tempeh, and salad all work well with this dressing.
- Add pasta. Toss cooked pasta in with the salad, dressing, and croutons for a more comforting and filling recipe. You can use any variety you like, but I recommend using smaller noodles so it’s easy to eat.
- Use Greek yogurt instead of mayo for a healthier variation. Adding Greek yogurt to the dressing increases the protein in the dish and cuts down on fat. Use this substitution in a 1:1 ratio.
- Make it spicy. Add a pinch of cayenne pepper or red pepper flakes to the dressing for a bit of heat.
- Create a smoky flavor. If you want a more complex, smoky taste, add a pinch of smoked paprika or a spoonful of adobo sauce to the dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone loved this dressing!!