Homemade dressing is so easy to make and this Creamy Yogurt Caesar Dressing is no exception. Using yogurt as the base gives us an ultra creamy texture without mayo or eggs that makes it the perfect creamy dressing for salads, veggies, sandwiches or even as a dip.
I love a good Caesar salad and my kids have grown to love them too. Unfortunately egg based dressings don't work in our household because one of my daughter's egg allergy (which includes mayo). Homemade dressings are a must around here and this creamy Caesar dressing is probably one of our favorites.
Made with yogurt and all the traditional ingredients of a Caesar dressing minus the egg and mayo which you won't even miss. Loads of parmesan cheese, tangy lemon, garlic and yes - anchovies for that authentic flavor, I promise it is worth it.
Pop all the ingredients into a blender or whisk by hand - either way it's delicious. You'll love it in this Creamy Caesar Pasta Salad or pair with my Salmon Caesar Salad.
Ingredients
Simple ingredients and one bowl or blender to get your dressing together quickly.
- Anchovies or anchovy paste - I know you are thinking you want to omit this from the dressing but PLEASE don't! I promise you I have made this for many people without telling them there are anchovies (who would have complained) and ZERO complaints! They had no idea - they really conceal themselves well in the dressing but provide great flavor. I am using anchovy fillets but you can also use paste in it's place. If you're close to a Trader Joe's they have tinned cans for about $1.50 - great pantry staple to have on hand.
- Garlic - I don't skimp on garlic! 4 cloves - at least!
- Greek Yogurt (or labneh) - This is the base to our recipe, choose a yogurt you really like. I have done it with simply plain yogurt (not Greek or labneh) and it works well too!
- Olive Oil - A little bit of olive oil to thicken our dressing
- Parmesan cheese - I am a sucker for freshly grated Parmesan!!!
- Worcestershire sauce - Another big flavor booster in our dressing!
- Lemon juice - Always fresh - just 1 lemon
- Dijon mustard - Gives the dressing a little extra umpf.
- Kosher Salt & Pepper - salt as needed to taste, the other flavors in the dressing are already quite salty so adjust accordingly.
Instructions
This recipe couldn't be easier to put together. If you like a slightly chunkier dressing, I would smash your garlic and whisk everything together. If you prefer a smoother dressing or just want to dump and go, pop everything into a small blender (except the cheese), I like my countertop Ninja for things like this.
Step 1: If using a bowl, crush your garlic and anchovy fillets together until they form a smooth paste.
Step 2: Add your lemon, Worcestershire sauce, Dijon mustard and olive oil
Step 3: Whisk until smooth.
Step 4: Add your yogurt, fresh grated parmesan cheese, salt and pepper and whisk until smooth and combined.
Step 5: Check for seasonings - add any additional salt, pepper or lemon to taste. Store in a sealed container in the fridge.
Hint: If using a blender, combine all your ingredients into the blender EXCEPT your parmesan cheese, I like to grate and add that in after everything is combined.
Storage
The dressing is good in the fridge for 7-10 days. It does not freeze well.
Equipment
One of my favorite kitchen appliances is this little Ninja Blender - it's perfect to use for quick dressings like this, smoothies or sauces. It's small enough to sit on the countertop without being too obtrusive. It gets used A LOT at our house! There are a ton of different versions, this is the one I currently have. It's great for kids too!
Microplane Zester - I've shared this a million times but another fabulous too for zesting.
Why We Love This Recipe
Simplify Caesar dressing with this incredible yogurt based version. It's incredibly easy and tastes just like a traditional Caesar with half the effort. It's fabulous in any salad, as a dip for veggies or roasted potatoes.
If you try this Creamy Yogurt Caesar Dressing, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen, I love resharing your photos! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Creamy Yogurt Caesar Dressing {no eggs, no mayo}
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dressing
- Method: No Cook
- Cuisine: Salad
Description
A simplified version of a classic Caesar Dressing that is made with a yogurt base, no eggs or mayo! Lightened up with all the same flavors of a classic Caesar dressing.
Ingredients
- 4 cloves garlic, minced or crushed - or place in mini blender whole
- 4 anchovy fillets or 2 teaspoons anchovy paste
- Juice + zest of 1 lemon
- 3 Tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 Tablespoons olive oil
- ⅔ cup Greek Yogurt (or labneh)
- ½ teaspoon black pepper
- kosher salt, to taste - start with ½-1 teaspoon KOSHER salt (half for table salt)
- ½ cup freshly grated parmesan cheese
Instructions
Blender Method:
- Place all your ingredients into a small blender (like this Ninja) except for the parmesan cheese.
- 4 cloves garlic, minced or crushed - or place in mini blender whole
- 4 anchovy fillets or 2 teaspoons anchovy paste
- ⅔ cup Greek Yogurt (or labneh)
- 3 Tablespoons olive oil
- 3 Tablespoons Worcestershire sauce
- Juice + zest of 1 lemon
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
- kosher salt, to taste - start with ½-1 teaspoon KOSHER salt (half for table salt)
- Pulse until everything is combined, smooth and creamy.
- Add grated parmesan and adjust salt and lemon as needed.
- ½ cup freshly grated parmesan cheese
- additional salt and lemon to taste
Bowl & Whisk Method:
- Crush your garlic and anchovy fillets together until they form a smooth paste.
- 4 cloves garlic, minced or crushed - or place in mini blender whole
- 4 anchovy fillets or 2 teaspoons anchovy paste
- Add your lemon + zest, Worcestershire sauce, Dijon mustard and olive oil and whisk.
- Juice + zest of 1 lemon
- 3 Tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 Tablespoons olive oil
- Add your yogurt, fresh grated parmesan cheese, salt and pepper and whisk until smooth and combined.
- ⅔ cup Greek Yogurt (or labneh)
- ½ teaspoon black pepper
- kosher salt, to taste - start with ½-1 teaspoon KOSHER salt (half for table salt)
- ½ cup freshly grated parmesan cheese
- Whisk until smooth, adjust salt and lemon to taste.
- Enjoy!
Notes
- Use a small blender if you prefer an ultra creamy dressing.
- The dressing is good in the fridge for 7-10 days. It does not freeze well.
- If you don't have anchovy paste or fillets, you can sub with Fish sauce - start with ½ a teaspoon and add more if needed to get that Umami flavor.
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