This simple homemade Paleo and Whole30 Caesar Dressing will make all your salad dreams come true! It’s dairy free, low carb, and very easy to make, with one special ingredient that really takes it over the top!
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About the Recipe
If you’re making Caesar salad, you’ve got to make the perfect Caesar salad dressing to go on top! I’m teaching you how to make it tangy, flavorful, absolutely delicious, AND 100% Whole30 and dairy free!
Now I’m not trying to hype this recipe too much, but it’s pretty incredible. It’s fresh tasting, and super bright with lots of umami (savory) flavor, but made healthier!
One recent review says, “Oh my goodness! This is sooooooo gooood! I’ve never made Caesar Dressing before but I’m gonna have to from now on, it was unreal.”
Now you might be wondering, is Caesar Dressing Whole30 compliant/compatible? Almost always, no!
There’s usually at least one or two ingredients in most caesar dressing recipes and store bought brands that make it non-Whole30 compatible.
There are some store-bought Whole30 compatible salad dressings!, but when you make it yourself, you get total control over the recipe ingredients, so you can make it Whole30 compatible, easy peasy!
So what’s the secret to ultra delicious Whole30 compatible caesar salad dressing? Stay with me… it’s anchovies! Now don’t run and hide.
I know a lot of people are turned off by anchovies, but they’re actually an ingredient in most Caesar dressings, either directly or as the flavor-booster in Worcestershire sauce.
If it helps to put your mind at ease, anchovies have unparalleled, deep, savory flavor that gives Caesar dressing its Caesar-ness, and they are NOT fishy at all.
Here’s the list of ingredients you’ll need:
- Mayonnaise. Choose a Whole30 compatible mayo brand, or make your own!
- Anchovies. I prefer to use anchovies packed in oil, but you can use anchovy paste instead.
- Produce: Garlic, lemon
- Pantry: Nutritional yeast, dijon mustard, coconut aminos, apple cider vinegar.
- Seasonings: Salt & pepper.
Substitutes for anchovies in Caesar dressing:
You might be wondering what you can substitute for anchovies in Caesar dressing. There are a few solid options!
If you don’t want to open a whole can of anchovies, you can buy anchovy paste. It’s a little more palatable since you don’t have to see the actual anchovies.
Alternately, you can also use fish sauce in place of anchovies. Red Boat brand works really well and it’s Whole30 compatible!
Another option is Worcestershire sauce, but I’ve never found a brand that’s Whole30 compatible.
Step by Step
There are two ways to make caesar dressing: With an immersion blender or by hand with a whisk. Either way will work perfectly, it’s just a matter of your preference.
Immersion Blender Instructions:
If you have an immersion blender, you just need to peel the garlic, juice the lemon, and add everything to a large, deep cup or bowl.
Start blending on a low setting, and mix just until the sauce becomes smooth.
Peel the garlic, then mince it finely into a paste. Mince the anchovies. Juice the lemon. Add all the ingredients to a bowl, and use a whisk to mix it all together until it’s smooth.
How to Store Caesar Dressing
Transfer any leftover caesar dressing to a glass container. Cover tightly with a lid or plastic wrap, and keep in the refrigerator. Use Caesar dressing within 4-5 days.
How to Use Caesar Dressing
It’s a great way to get your healthy, plated fat in with meals!
Toss the dressing with crunchy romaine lettuce, boiled eggs, grilled chicken, bacon, and tomatoes to make a fantastic Caesar salad. Use it on wraps, sandwiches, and more!
Making this recipe? I’d love to hear about your experience making it! Snap a picture and tag me on Instagram @cookathomemom!
Whole30 Caesar Salad Dressing (Dairy Free)
- Immersion Blender, optional
- 2/3 cup mayonnaise
- 4 anchovies in oil, or see substitutes below
- 2 small garlic cloves
- 2.5 Tablespoons lemon juice about 1 large lemon
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon coconut aminos
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Peel the garlic. Juice the lemon.
- Using an Immersion Blender: Add all the ingredients to a tall cup or bowl. Using an immersion blender set to low, blend together all the ingredients until smooth.Whisking by Hand: Smash the garlic clove, and mince it finely. Finely chop the anchovies, then whisk all ingredients together in a bowl.
- Season to taste with salt and pepper, and transfer to a small jar. Keep refrigerated until you're ready to use it.
- 3/4 teaspoon Worchestershire sauce, but be sure to choose a compatible brand.
- 1/2 teaspoon Fish Sauce.
- 1 teaspoon Anchovy Paste.