Caesar Salad Dressing without Eggs or Anchovies

Looking for a rich Caesar Salad Dressing without Eggs or Anchovies? This recipe is made with an egg-free mayo and sour cream base, and gets its signature savory and tangy profile from a mix of parmesan, garlic, dijon mustard and lemon. You only need 8 ingredients and it takes just 5 minutes to pull together!

This dressing is the perfect topper for your next caesar salad. We especially love it paired with this crisp air fryer chicken caesar salad and homemade sourdough croutons, or used in this broccoli caesar pasta salad!

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Reasons to love this recipe

When I set out to create this homemade caesar dressing, I wanted it to be quick and easy. That meant skipping the raw eggs and anchovies (similar to my tahini caesar dressing). Don't get me wrong, I enjoy traditional caesar dressings made with these ingredients. But, I wanted to avoid the tedious step of emulsifying egg yolks with oil, and honestly, I never have anchovies on hand.

The result is an ultra thick, velvety dressing that delivers all the punchy, iconic flavors of a traditional caesar. Here's why it works so well:

• Plant-based mayo + sour cream: While you can use traditional mayonnaise, to keep the dressing completely egg-free, this recipe uses plant-based mayo. However, an all-mayo dressing can feel a bit heavy. By swapping half of it for sour cream, you get a much lighter, creamier texture with a bright tanginess.
• Quick and easy: You only need 8 ingredients and 5 minutes. No blenders, no food processors. Just whisk everything together in a single bowl and you are ready to serve.

Ingredient notes and substitutions

• Egg-free mayo: Not only am I avoiding raw eggs in this dressing, I'm avoiding eggs altogether by using a plant-based mayo without any eggs in it. You can definitely substitute traditional full fat mayo. I've made it both ways, and there's really no difference in taste or texture.
• Sour cream: I used full fat sour cream to keep the dressing thick and creamy. If you use light sour cream, the dressing will just be a little runnier. If you'd like the recipe to be completely plant-based, you can just use a dairy-free sour cream.
• Parmesan: Since we're omitting anchovies and Worcestershire sauce from this recipe, the parmesan is key for achieving a savory, umami flavor. That's why I highly recommend using freshly grated parmesan instead of packaged shreds.
• Dijon mustard: This adds a tangy punch to the dressing. I don't recommend substituting with yellow mustard as it won't provide the same flavor, but you can substitute with whole grain dijon mustard if you prefer.
• Lemon juice: Avoid bottled lemon juice, and use freshly squeezed to achieve the best lemony flavor.
• Garlic: Minced or finely chopped works best and you can use fresh or jarred. I normally use fresh, but to keep this recipe quick and easy, I went for the jarred garlic in my fridge!
• Salt and pepper: I love the peppery flavor in a caesar dressing, so I used freshly cracked black pepper. As for the salt, I usually use ½ teaspoon, but I suggest starting with ¼ teaspoon and adding more to taste.

How to make caesar salad dressing without eggs

Step 1: Add all of the dressing ingredients to a medium-sized bowl.

Step 2: Whisk together until combined (the dressing will be thick). Cover and store in the fridge until ready to use.

Egg-free caesar dressing FAQs

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