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Dairy Free Caesar Salad

  • Author: Cristina Curp
  • Prep Time: 10
  • Total Time: 10
  • Yield: 16 ounces 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: American


The best dairy free caesar salad dressing perfect for keto, paleo or Whole30! 



  • 8 anchovy fillets in olive oil
  • 3 cloves garlic
  • juice of lemon
  • 1 whole egg ( or 1/4 cup coconut cream for egg free)
  • 2 teaspoon dijon
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1 teaspoon black pepper
  • 1 teaspoon fine salt
  • optional 1/2 teaspoon minced fresh rosemary


  1. Combine the anchovy fillets, garlic and lemon juice in a mason jar. Insert the immersion blender until and blend until paste forms.
  2. Remove the immersion blender and add in the egg, dijon, olive oil, and nutritional yeast, blend to mix. 
  3. Pause, and add in salt and pepper and the rosemary and keep mixing until smooth and thick, 
  4. Store in the jar in the fridge for up to 10 days.
  5. Add 2-4 tablespoons to your salads, use to dip your proteins!

Recipe Notes:



  • Serving Size: 1 ounce
  • Calories: 103
  • Fat: 11g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 1g