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Caesar Salad Dressing (DF)

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Caesar Salad Dressing (DF)


Classic Caesar Dressing with a Diary Free Twist, using nutritional yeast.

Not sure about raw egg yolks and anchovies?

My apologies! Yolks are what give richness to the emulsion, while in my humble opinion anchovies, lemon, and garlic are the primary reason Caesar salad dressing tastes so good.


  • 1 anchovy anchovy
  • 2 tsps dijon mustard
  • 2 cloves garlic
  • 1 lemon yields lemon

  • 10 grams nutritional yeast
  • 1 large egg
  • Sea Salt – 1 teaspoon

  • Spices, pepper, black – 1 tsp, ground

  • Extra Virgin Olive Oil, cold pressed – 1 cup


In mixing bowl, whip by hand all ingredients EXCEPT EV Olive Oil.

Whip for 1 – 2 full minutes briskly, then slowly drizzle in the EV Olive Oil while whisking until you have a lovely creamy consistency.

Adjust the flavours as you wish!


NOTE ➤ If you’re worried about using raw eggs, you can substitute a few tablespoons of mayonnaise instead, since store-bought mayo is made with pasteurised eggs. To avoid eggs altogether, you can simply make a garlicky vinaigrette.

  • Prep Time: 5
  • Cook Time: 3
  • Category: dips and spreads
  • Method: whisk by hand
  • Cuisine: DF/Brain Health

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