All Caesar’s are created equal, right? Not so fast! Any balanced study of history (ancient and culinary) will help you understand that there are many different ways to govern (or garnish).
Some Caesars are wise rulers, yet some use too much salt. Other Caesars couldn’t last for more than a few months, yet some couldn’t survive one taste test. Many Caesars tried to reform an antiquated patrician government, yet others relied too much on toxic foods. More than one Caesar tried to debase the currency, and even more tried and failed to create a better substitute. But a few, a very limited few, were inspired leaders who guided a great nation to glory, and in that regard, I think I have discovered an egg-free, dairy-free, gluten-free Caesar dressing that is fit for a king (get it?).
{Incidentally: did you know that the word “salary” comes from the Latin word for salt? Roman soldiers were often paid with “sal” so that they could preserve the meat they foraged (or stole) while on campaign. Just goes to show you that in ancient times, protein was the most important component of a successful army, which of course is why wheat (and therefore gluten) became so important to settled civilizations…of course modern day wheat is not remotely similar to Roman wheat, but I digress}.
And now that you have your history lesson for the day, I am very excited to share this recipe with you.
Ingredients
- 1 cup Soy-Free Vegenaise
- 1 Tbs. fresh Garlic, minced (about 2 large cloves)
- 2 tsp. Dijon Mustard (Whole Food’s 365 brand Dijon Mustard is corn-free)
- 2 Tbs. fresh squeezed Lemon Juice
- 1/2 tsp. Gluten Free Worcestershire Sauce (I used my homemade Worcestershire sauce
- 1/2 tsp. Anchovy Paste (optional, see note)
- 1/2 tsp. Black Pepper
- Sea Salt, to taste (start with 1 tsp. if omitting the anchovy paste)
Directions
- Combine all ingredients in the bowl of a food processor (or blender) and pulse until well emulsified.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
The anchovy paste in this recipe is totally optional. I think it adds a nice depth of flavor to the dressing, as well as a little “Caesar authenticity” if you will. My husband prefers the version with the anchovy paste while my children prefer the version without.
Just to make sure I was on the right path, I went to one of my favorite local restaurants and picked up a to-go container of their Caesar salad dressing to do a side x side taste test (the restaurant version is on the left in the above picture). While the restaurant’s Caesar dressing contained egg yolks (hence the color difference) and a fair amount of Parmesan cheese…my dairy and egg-free version tasted remarkably close. Yes, it was slightly different in texture (no shredded Parmesan) but the tang and saltiness of traditional Caesar was very much there.
I’d love to know what you think of it. 😀
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
I can't wait to try this! Thank you so much.
Ahhh, salad bar at Heidi's, sounds great to me
Hi Dad! You are welcome anytime. xoxo
Hi Heidi, first of all thanks for making a great resource for all us gluton sensitive sufferers. Your Ceaser salad dressing looks yummy, I'm sure to give it a try. Got to agree with you on using the anchovy paste, although I know some people can't stand it.
You've got some great recipes here and the homemade Worcestershire sauce is something that is of interest to me due to my love of the stuff!
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As one of the taste testers, I have to say that it was awesome! Nice job, Heidi!
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Thanks for sharing your feedback Renee! 😀
Pinned this to make forsure. I am all about making my own dressing and cesar is mine and my daughter's favorite! Thank you.
I love Caesar salad and will give this recipe a try, thanks for sharing!
Michael
I've just read an article about the benefits of lowering dairy intake. So I was looking for dairy-free salads that are tasty (I love dairy, so hard to resist adding cheese). Your recipe seems great 🙂
Diana
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I love your historical angle on this delicious looking Caesar dressing!!!
Delicious! I made this dressing last night to go on grilled romaine lettuce. Topped with GF croutons and goat cheese crumbles. So yummy. (I didn’t include anchovy paste.)
It is really surprising and enlightening to know the origin of the word salary. I loved to get this recipe because most of blog owners publish recipes with non veg. I would surely try this.
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As having recently gone corn, dairy & gluten free, I am so thankful for your recipe! I have been seriously missing my Caesar salads, I am a pretty hard core Caesar person and this recipe is awesome. It was a snap to put together in the blender and taste better than many restaurant & bottled options. Thanks!
hey, can I use mayo instead of the vegenaise? I usually use hellmans with canola oil? (I can eat eggs)
I used mayo in mine. I actually used a rapeseed mayo with dijon mustard in it, and cut the dijon down in the recipe. It turned AMAZING!
Holy moly! This was sooo good!! I changed it up just a tad (I added a
little Parmesan), but this was SO refreshing! I live in England (I’m
American though) and they don’t do dressing – just salad cream. I have
missed my Caesar dressing add ranch! And this recipe was simple, hit the
spot, GF and was SO tasty. 🙂 Thank you!! 🙂 I will be sharing, passing this on and using it as my staple! 🙂
Capers can add the depth of anchovy paste if you want a vegetarian route. Right out of the bottle, or “fried” in a little oil. Looks like a great recipe! Thanks for sharing.
I’M DOING MY HAPPY DANCE! I haven’t tried this yet, but plan on making it tonight. After going without Ranch dressing for almost two years, I found your dairy-free Ranch dressing recipe and absolutely love it! My husband is a hardcore Ranch dressing man, and he uses the dairy-free Ranch I make using your recipe. I have to believe this recipe will be just as good! Thank you!!
I never really made homemade Caesar salad even when dairy and eggs were an option. However, when a relative passed me the link to your page, I got hooked on this recipe and make it very frequently. The two week expiration is a joke, though, in our house since it’s all eaten by 2-3 days, tops.