Whole30 + Keto Caesar Salad Dressing (Dairy Free!)
This Whole30 + Keto Caesar Salad Dressing Recipe is a low carb, dairy free caesar dressing! Ready in 5 minutes!
Servings: 2 cups
- 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
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.
Calories: 131 | Total Carbs: 0.7g | Protein: 1g | Fat: 14g | Fiber: 0.2g | Net Carbs: 1g