I finally perfected my Best Caesar Salad Dressing Recipe that skips raw anchovies and relies on a surprising umami swap many cooks already have on their shelf.

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I didn’t think a Caesar could make people stop scrolling, but this Zesty Caesar Dressing did. I riff on the classic, using creamy mayonnaise and finely grated Parmesan cheese to get that punchy, savory vibe.

People call it my Caesar Salad Without Anchovies and they keep asking how it can taste so rich and tangy. I won’t give the whole secret here, but if you’re curious about a bold, fresh Caesar that breaks the rules a bit, this one has tricks that make it sing.

Try it and tell me what you think, seriously.

Ingredients

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Creamy base adds richness and fat, keeps dressing smooth and coats the leaves nicely.
Salty nutty umami punch and gives protein and calcium plus that classic Caesar flavor.
Sharp aromatic bite, provides small amounts of fiber and lots of savory aroma.
Bright acidic tang, adds sour freshness and helps balance the rich mayo and cheese.
Smooth fruity fat, thins and rounds flavors while giving some heart healthy monounsaturated fats.
Tiny splash for depth and umami, packs complex savory notes without raw anchovies.
Briny capers or miso give salty savory depth, boosts umami and balances lemon.

Ingredient Quantities

1 cup mayonnaise (full fat)

1/3 cup finely grated Parmesan cheese

2 garlic cloves, finely minced or grated

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce (use vegan Worcestershire if avoiding anchovies)

1 tablespoon capers, drained and finely chopped OR 1/2 teaspoon white miso or 1 teaspoon soy sauce for umami

Salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Finely grate the garlic or mince it very small, and drain then finely chop the capers if you chose them. If you pick white miso or soy instead don’t add capers.

2. In a medium bowl put 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Use a vegan Worcestershire if you want no anchovy flavor.

3. Add the 1 tablespoon extra virgin olive oil and the grated garlic to the bowl, then whisk vigorously until smooth and slightly glossy, like a loose mayo. This helps emulsify everything together.

4. Stir in 1/3 cup finely grated Parmesan cheese and the chopped capers, or if using miso dissolve 1/2 teaspoon miso in a little lemon juice first then mix it in, or add 1 teaspoon soy sauce for the umami option.

5. Taste and season with salt and freshly ground black pepper. Go easy on salt at first because Parmesan and capers are already salty, you can always add more.

6. If the dressing seems too thick whisk in extra lemon juice or a little more olive oil, 1/2 teaspoon at a time, until you get the consistency you like.

7. For an ultra-smooth, restaurant style texture pulse the mixture in a blender or food processor for 10 to 20 seconds, otherwise a good whisk works fine.

8. Let the dressing rest in the fridge at least 15 minutes for the flavors to marry, longer is better, and it’ll keep well covered for up to about 3 to 4 days.

9. Give it a quick whisk before using, then toss with romaine, croutons and extra Parmesan, or use as a dip.

10. If you want to cut the sharp garlic punch a bit, grate the garlic into the oil first and let it sit 5 minutes before mixing everything, it mellows the bite a bit.

Equipment Needed

1. Medium mixing bowl, for mixing the mayo and other stuff
2. Measuring cups and spoons, 1 cup plus tbsp and tsp measurements
3. Microplane or fine grater, to grate garlic and the Parmesan
4. Whisk or a fork, to emulsify until glossy
5. Small knife and cutting board, to chop capers or trim garlic
6. Blender or food processor, optional if you want an ultra smooth, restaurant texture
7. Airtight jar or container plus a spoon or silicone spatula, for resting and storing the dressing

FAQ

How long will this dressing keep in the fridge?
It keeps well in an airtight container for about 4 to 7 days. Taste it before using, and if it smells off or looks separated in a weird way toss it.

Can I make this vegan or dairy free?
Yes. Use vegan mayo and either a vegan Parmesan or nutritional yeast for cheesiness. Use vegan Worcestershire or extra miso/soy for the umami and you're good.

Can I use anchovy paste or canned anchovies even though the recipe is without raw anchovies?
You can, if you don't mind anchovy flavor. A little anchovy paste (1/2 to 1 teaspoon) will deepen the umami but it changes the profile. The recipe uses capers or miso so you can skip any anchovy and still get great flavor.

My dressing is too thick how do I thin it?
Stir in lemon juice, olive oil or a teaspoon of warm water at a time until you hit the texture you want. Add slowly cause a little goes a long way.

Can I make this ahead of time?
Yes make it a day ahead to let flavors marry. Keep refrigerated and give it a good stir or shake before serving. Avoid making it more than a few days ahead.

What if raw garlic is too strong for me?
Try using 1 clove instead of 2, grate it very finely, or roast a clove first for a milder sweeter garlic note. You can also let grated garlic sit 5 minutes after cutting to mellow slightly before mixing it in.

HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES Recipe Substitutions and Variations

Mayonnaise: swap for full fat Greek yogurt if you want it lighter, use same amount; or 3/4 cup sour cream plus 1 tablespoon olive oil for richness, or vegan mayo to keep it dairy free.
Parmesan cheese: try Pecorino Romano for a sharper salty hit, or 2 tablespoons nutritional yeast for a vegan umami boost, or finely grated Asiago or Grana Padano for a similar texture.
Worcestershire sauce / umami: use 1 teaspoon tamari or soy sauce for salty depth, or 1/2 teaspoon white miso dissolved in a little water for complexity, or 1/4 to 1/2 teaspoon anchovy paste if you dont need it anchovy free.
Garlic: substitute 1/2 teaspoon garlic powder for convenience, or 1 tablespoon roasted garlic for a sweeter mellow flavor, or a finely minced shallot for a gentler bite.

Pro Tips

1. Loosen the mayo first by taking it out of the fridge 15 to 30 minutes so it blends smoother with the oil and lemon, otherwise the dressing can look a bit lumpy.

2. Mellow the garlic by grating it into the oil and letting it sit for 5 to 10 minutes before mixing, it cuts the sharp bite but keeps the garlic flavor.

3. Taste before you salt, parmesan and capers already pack a punch; use miso or soy for extra savory depth if you want umami without adding more salt.

4. For a restaurant smooth texture pulse the mix in a blender for 10 to 20 seconds, then chill at least 30 minutes so the flavors marry, and if its too thick thin it with extra lemon juice or a teaspoon of water at a time.

HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected my Best Caesar Salad Dressing Recipe that skips raw anchovies and relies on a surprising umami swap many cooks already have on their shelf.

Servings

servings

Calories

229

kcal

Equipment: 1. Medium mixing bowl, for mixing the mayo and other stuff
2. Measuring cups and spoons, 1 cup plus tbsp and tsp measurements
3. Microplane or fine grater, to grate garlic and the Parmesan
4. Whisk or a fork, to emulsify until glossy
5. Small knife and cutting board, to chop capers or trim garlic
6. Blender or food processor, optional if you want an ultra smooth, restaurant texture
7. Airtight jar or container plus a spoon or silicone spatula, for resting and storing the dressing

Ingredients

1 cup mayonnaise (full fat)
1/3 cup finely grated Parmesan cheese
2 garlic cloves, finely minced or grated
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (use vegan Worcestershire if avoiding anchovies)
1 tablespoon capers, drained and finely chopped OR 1/2 teaspoon white miso or 1 teaspoon soy sauce for umami
Salt, to taste
Freshly ground black pepper, to taste

Directions

Finely grate the garlic or mince it very small, and drain then finely chop the capers if you chose them. If you pick white miso or soy instead don’t add capers.
In a medium bowl put 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Use a vegan Worcestershire if you want no anchovy flavor.
Add the 1 tablespoon extra virgin olive oil and the grated garlic to the bowl, then whisk vigorously until smooth and slightly glossy, like a loose mayo. This helps emulsify everything together.
Stir in 1/3 cup finely grated Parmesan cheese and the chopped capers, or if using miso dissolve 1/2 teaspoon miso in a little lemon juice first then mix it in, or add 1 teaspoon soy sauce for the umami option.
Taste and season with salt and freshly ground black pepper. Go easy on salt at first because Parmesan and capers are already salty, you can always add more.
If the dressing seems too thick whisk in extra lemon juice or a little more olive oil, 1/2 teaspoon at a time, until you get the consistency you like.
For an ultra-smooth, restaurant style texture pulse the mixture in a blender or food processor for 10 to 20 seconds, otherwise a good whisk works fine.
Let the dressing rest in the fridge at least 15 minutes for the flavors to marry, longer is better, and it’ll keep well covered for up to about 3 to 4 days.
Give it a quick whisk before using, then toss with romaine, croutons and extra Parmesan, or use as a dip.
If you want to cut the sharp garlic punch a bit, grate the garlic into the oil first and let it sit 5 minutes before mixing everything, it mellows the bite a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.