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Eggless Caesar Salad Dressing

Eggless Caesar Salad Dressing


Calling all garlic lovers out there! I always say, that you know you have had a great meal when you wake up tasting garlic in your mouth the next day… Am I right?! While I don’t like smelling like garlic ALL of the time, I do love a good, garlicky meal because of the amazing health benefits associated with it. Especially during cold and flu season, there’s no better reason to add  THIS RECIPE into your repertoire.



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Now, I need to make a REAL DISCLAIMER about this recipe. I’m a garlic lover, so my caesar dressings can sometimes be a bit on the spicy side. Like I mentioned earlier, I like to wake up the next morning tasting that spicy gold in my mouth. If you don’t want your caesar with that much of a kick you can adjust the ingredients to your liking by adding less than what I call for in this recipe.


The easiest way to make this dressing is to just throw the ingredients in your  BLENDER and blend them up. I usually just eye the ingredients, but the last time I made it I made a point to measure everything so I could share my recipe with you. I have received a lot of compliments on this dressing when I have made it in the past for friends and family. 





First gather all the ingredients you need. Fresh is always better! It is a little extra work to squeeze the lemon juice, peel the garlic, and grate that parmesan, but trust me, your dressing will taste better if you do everything from scratch.  I don’t know about you, but to me, peeling all that garlic and making things from scratch is kind of therapeutic. Especially if you have a nice glass of wine to sip on while you’re in the kitchen (and a little bit of parmesan to nibble on while you’re at it)!




Next, you basically just throw everything in the blender and blend! Here is all that you need to make this dressing:




  • 1 can Anchovies
  • 1 Large Lemon, Juiced
  • 6-9 Garlic Cloves, depending on size
  • 2 tsp. Black Pepper
  • 2 TBSP Dijon Mustard
  • 1/2 Cup Olive Oil
  • 1/2 Cup Water
  • 2 Cups Parmesan Cheese







  1. Gather and prep all your ingredients.
  2. Put all ingredients in your BLENDER and blend it up!
  3. Do a taste test after blending to see if your dressing needs more parmesan, lemon, or black pepper according to your taste.



Don’t those lids that come with the  NINJA BLENDER cups make it so easy to store and pour your dressing?! Just blend it up, add your lid, refrigerate, and get your dressing out when you’re ready to serve! Alternatively, you can just use a regular blender and then transfer the dressing to a mason jar, or other dressing container. 






 It is better to use the small grate for a fine ground parmesan for making the dressing, so your dressing looks smooth and not grainy. You can see in my pictures that I used a regular size cheese grater and the dressing is not as smooth as I normally like it to be. Although it still tastes just as good! See the pictures below of the Caesar on just plain romaine to see a contrast in textures.



 It is also recommended to make the dressing (at least) a few hours prior to the time you are wanting to serve your salad so the flavors have time to blend together. The dressing also thickens up a bit when refrigerated. If it gets too thick when refrigerated, feel free to add a little bit of water and shake or blend it up again to thin it out.





If you would like to have more of a classic Caesar salad, you can make your salad with just romaine lettuce (and croutons if you are not limiting your carbs). See the pictures below. I used an organic, spinach mix for my salad, and threw in some tomatoes, croutons, and Black Forrest Bacon from Trader Joe’s. So good! Salads are great because you can really do whatever you want!




Finally, serve your salad and enjoy!



If you’d like to print this recipe, you can find the PDF VERSION HERE. 



Find all you need to make this dressing here:




Tried this recipe, or have any questions? Leave me a comment and let me know what you think!



Also, if you’re a garlic lover you should try my GARLIC PASTA RECIPE HERE.




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