Whole30 + Keto Caesar Salad Dressing (Dairy Free!)
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.
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!
Whole30 + Keto Caesar Salad Dressing
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!
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!
Watch Keto Caesar Dressing Recipe Demo (3:11 minutes)Print
- 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)
- 2–4 tablespoons plain unsweetened almond milk
- Add all the ingredients except the milk to a wide mouth pint mason jar.
- 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.
- Add in desired amount of almond milk to thin the dressing to your preference. Taste and adjust seasoning if needed.
- Will keep in the mason jar refrigerated for at least 1 week.
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
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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