Vegetarian Caesar Dressing

This creamy vegetarian Caesar dressing skips the anchovies but keeps all the salty, savory flavors. It’s nut-free and easy to whip up in minutes.

Did you know that most Caesar dressings contain anchovies? The classic recipe is built on them, which means ordering a Caesar salad as a vegetarian is a gamble. So I stopped ordering them at restaurants and started making my own. (I have to admit, I love a Caesar salad.)

I already have a vegan Caesar dressing that I love, but it’s cashew-based, so I wanted to also share a nut-free version. This one uses mayonnaise as the base and blended capers to do what anchovies normally do. It’s creamy, it’s punchy, and it takes 5 minutes in a food processor.

What Makes This Caesar Dressing Vegetarian

Traditional Caesar gets its savory backbone from two places: anchovies and raw egg yolks. This version replaces both. The anchovies get swapped for capers and a splash of caper brine. Capers are salty, briny, and funky in exactly the way anchovies are, and once they’re blended into the dressing, you’d never pick them out. The egg yolks get swapped for mayonnaise, which is already emulsified, so you get the same creamy body without cracking a raw egg. The other thing to watch is Worcestershire sauce. It sneaks into almost every Caesar recipe, and most brands contain anchovies. Grab a vegetarian version, and you’re set.

Ingredients & Substitutions

• Mayonnaise: The creamy base. Traditional Caesar uses raw egg yolks, but mayo does the same job with none of the raw egg. Use vegan mayo if you want to keep it dairy-free and egg-free.
• Lemon juice: Brightness and tang to cut the richness. Use fresh. Bottled lemon juice tastes flat here and you’ll notice.
• Dijon mustard: Adds a sharp, savory bite and helps everything emulsify. Yellow mustard works in a pinch, but it’s much milder.
• Capers and caper brine: The anchovy replacement. Blend them all the way in. Chopped green olives work as a substitute, though the flavor shifts a little.
• Nutritional yeast: Cheesy, umami depth without dairy. If you don’t need it dairy-free, swap in 2 tablespoons of finely grated Parmesan (a vegetarian one, since traditional Parm uses animal rennet).
• Garlic: Fresh minced garlic gives it a real punch. For something milder, use ¼ teaspoon garlic powder.
• Worcestershire sauce: Savory, tangy depth. Most brands contain anchovies, so look for a vegetarian version.
• Onion powder: A background savory note that rounds everything out.
• Milk: Just for thinning. Add it a tablespoon at a time until it pours the way you want. Any dairy or non-dairy milk works, or plain water.

How to Make Vegetarian Caesar Dressing

Add the mayonnaise, lemon juice, Dijon, capers, caper brine, nutritional yeast, garlic, Worcestershire, onion powder, and black pepper to a food processor or small blender. Blend until completely smooth.

Add milk one tablespoon at a time until the dressing reaches the consistency you want. Thicker for dipping, thinner for tossing.

Taste and adjust with extra lemon juice, salt, or pepper. Chill for at least 20 minutes before serving.

Tips for the Best Caesar Dressing

• Blend the capers completely. If you can still see pieces, keep going. Fully blended is what gives you that almost-anchovy depth instead of just salty bits.
• Chill it. Twenty minutes in the fridge helps it thicken up and allows the flavors to develop.
• Use a small food processor. I find that this works best in a small blender or food processor.
• Taste before you salt. Between the capers, the mayo, and the Worcestershire, it’s usually salty enough already.

Ways to Use It

• Drizzle it over grilled hearts of romaine, which is my favorite way to use it in the summer.
• Toss it on a classic chopped Caesar with homemade croutons or polenta croutons if you need a gluten-free option.
• Serve it as a dip for raw vegetables or crispy chickpeas.
• Spread on a sandwich or wrap instead of plain mayo.
• Toss it with shredded kale or broccoli slaw for a quick side.

How to Store Caesar Dressing

Store it in an airtight container in the fridge for up to 5 days. It thickens as it sits, so add a splash of milk and stir to loosen it back up.

Frequently Asked Questions

• Is Caesar dressing usually vegetarian? No. Classic Caesar dressing is made with anchovies.
• Can I make this without capers? Yes, use a small amount of finely chopped green olives instead. You’ll get a similar salty, briny hit. The flavor is a little different, but it works.
• Can I make this vegan? Yes. Use vegan mayonnaise, keep the nutritional yeast (don’t swap in Parmesan), and use a non-dairy milk. Or try my vegan Caesar dressing, which is cashew-based.
• Do I need a food processor? A small blender works, and so does a jar and an immersion blender. You just need enough power to fully break down the capers and garlic. Whisking by hand will leave them chunky.
• How long does it last? Up to 5 days in the fridge. It tastes best after a few hours, so making it ahead is a feature, not a compromise.

Other Recipes You’ll Love

If you like this dressing, try my grilled Caesar salad, this broccoli Caesar salad, my Mexican Caesar salad, or the vegan Caesar with tempeh.

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