Whole30 + Keto Caesar Salad Dressing Recipe + Video – a low carb, dairy free caesar dressing! Ready in 5 minutes. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

pouring caesar dressing over salad

After many requests, I have finally perfected the most amazing whole30 + keto caesar salad dressing that is DAIRY FREE!

This dressing tastes so much like the real deal! Now I can enjoy a ceasar salad without upsetting my tummy!

pouring caesar dressing into a mason jar

Whole30 + Keto Caesar Salad Dressing

This recipe comes together in just 5 minutes. You’ll make it in a mason jar with an immersion blender just like you do when you make a mayonnaise!

I add a majority of the ingredients (avocado oil, egg, anchovy paste, lemon zest, lemon juice, garlic, salt, pepper, dijon mustard, nutritional yeast) to the mason jar, blend it up with my immersion blender, and within a minute the base of the dressing is done!

pouring caesar dressing over salad

Dairy Free Caesar Dressing

Normally caesar dressing is made with a ton of parmesan cheese and thinned out with milk. To keep this dairy free I use nutritional yeast in place of the parmesan. It gives it a really cheesy flavor, but keeps it dairy free and is still whole30 + keto friendly!

I thin out the dressing with plain almond milk. You can use whatever dairy free milk you have on hand! Cashew milk, coconut milk or even Nutpods would be a great option too.

Watch Keto Caesar Dressing Recipe Demo (3:11 minutes)

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Pouring caesar dressing over salad

Whole30 + Keto Caesar Salad Dressing (Dairy Free!)


  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
Scale

Ingredients

  • 1 cup avocado oil
  • 1 large egg
  • zest from 1 lemon
  • juice from half a lemon (or more to taste)
  • 3 cloves of garlic, grated or finely minced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon anchovy paste
  • 1 teaspoon dijon mustard
  • salt + pepper to taste (I do 1 teaspoon kosher salt and 1 tablespoon fresh cracked pepper)
  • 24 tablespoons plain unsweetened almond milk

Instructions

  1. Add all the ingredients except the milk to a wide mouth pint mason jar.
  2. Insert your immersion blender, trapping the egg yolk at the bottom of the jar. Start the immersion blender and leave it at the bottom for 15 seconds, then slowly lift it up. The mixture will emulsify like a mayonnaise.
  3. Add in desired amount of almond milk to thin the dressing to your preference. Taste and adjust seasoning if needed.
  4. Will keep in the mason jar refrigerated for at least 1 week.

Notes

If you’re worried about using a raw egg, you can pasteurize it first! Google for a tutorial on how to do it.

You can use drained capers in place of anchovy paste

The nutritional yeast is optional, but gives it a great “cheesy” flavor in place of parmesan

You could use dried garlic powder in place of raw garlic. Probably 1 teaspoon, or more to taste

Any dairy free milk would work. Could also use cashew milk, coconut milk, nutpods, etc

You can use store bought mayo in place of the avocado oil and egg! You’ll replace it with 1.5 cups of mayonnaise

If you have whole anchovies you can use those in place of the anchovy paste. I would be 3 anchovy filets. Chop them up, and the immersion blender should break them down the rest of the way to incorporate into the dressing.

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