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Eating healthy is awesome… until I find myself craving all things rich and creamy—like dressings, mayo, aioli, or creamed soups.
This is why Greek yogurt has become my BFF in the kitchen, and this is why this Healthy Homemade Vegetarian Caesar Dressing is my savior. Not only does it act as a brilliant sub-in for the traditional caesar dressing, but it makes for a great chip dip and pizza crust dipper.
Say hello to indulging guilt free.
Bitches love indulging guilt free.
Since I’m pescetarian, I do get enjoy the standard caesar dressing in all of it’s salty anchovy-filled glory, but I wanted to make this dressing vegetarian friendly. That means no anchovies, and no parmesan since parmesan contains rennet.
Luckily, both of these ingredients were extremely easy to substitute.
When it came to replacing anchovies, I knew I had to find something super salty—not just sort of salty. When I stumbled across the jar of capers in my fridge, I had my a-ha moment.
And let me tell you, they worked perfectly.
As for the parmesan, I used what anyone uses in order to bring non-dairy cheesiness to a recipe: nutritional yeast.
I specified a *small* clove of garlic in the ingredients. If you only have big cloves, try half to start and if you’d like more garlic-y goodness, add the rest. I say this because I used an entire LARGE clove one time and honesty, I could have tainted all of Transylvania with a simple sigh in Dracula’s general direction. I love love love garlic, so I was fine with it, but for your own sake… be careful
This dressing takes a whopping ten minutes to make and it keeps in the fridge for up to a week.
All I have to say is… Bye, Renée!
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.
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Healthy Homemade Vegetarian Caesar Dressing
Ingredients
- 3/4 cup plain Greek Yogurt
- 2 TBSP freshly squeezed lemon juice
- 3 TBSP nutritional yeast
- 1/4 tsp capers
- 1 TBSP extra virgin olive oil
- 1 TBSP Dijon mustard
- 1 small clove of garlic
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- Cracked black pepper, to taste
Materials.
- A blender
Instructions
- Place all of the ingredients into the blender and blend until smooth. Taste and season further if you prefer.If you'd like a runnier dressing, add a but of water and blend. Check it, and keep adding water, bit by bit, until you blend to the consistency you prefer.
This recipe is fantastic! Brilliant idea with the capers :-)
Thanks Melissa! I appreciate the feedback and I’m glad you like the capers. I figured they’d do the trick :)
I just made this and I love what goes into it and how it tastes! For some reason, mine came out very liquidy though, not like the pictures you have. Not sure what I did wrong. It’s still a dressing I’d definitely make again!
Hey Viktoriya!
Thanks so much for the feedback. I’m glad you loved the flavors, but I’m bummed it turned out runny! I’d love to try and help you figure out why. Which Greek yogurt did you use? The brand that I use is Cabot Creek and it’s SUPER thick. I’m wondering if maybe some brands of Greek yogurt are a little more runny and could cause a more liquid-y texture?
Ahh I used Zoi. I thought it was pretty thick and have used it for making other dressings before. I’ll have to look for the brand you used and try that out. Thank you for responding!
Oh no problem — I definitely want to help you get to the bottom of this. Let me know if/when you try it with Cabot Creek or any other brand. Though I’m sure most Greek yogurts are thick. This is a total head-scratcher!
Hello Dana,
can you tell me how long this dressing will keep?
Thank you
Hi Chris!
Great question. Normally homemade caesar dressing using eggs/mayo and is good for up to a week — but because this recipe uses plain Greek yogurt, as long as it’s sealed up tight, it could keep for much longer. It takes forever for yogurt to turn, even past expiration dates. So, you’re good for at least a week, if not two (maybe longer).
I hope that helps!
Dana, this is just awesome. I love that you took something tasty but soooooo unhealthy and transformed it with PURE FLAVOUR. Every ingredient here makes this just a power-house of awesomeness. Way to go.
Thanks friend! Somehow just saw this comment now – woops!
Making tommorow at work… Thanks Dana!!!:)))
I hope you loved it!
SUPER great recipe- much love from this follow vegetarian! I appreciate it and can’t wait to make it!
I’m so glad this recipe is of use to you, Cindy! I’ve been having so much fun creating vegetarian versions of typically meaty dishes lately for my upcoming e-cookbook. I realize more and more every day that meat is so overrated.
I love the idea of using yogurt instead of Mayo.. I’ve been planning to eat more salads for the summer.. this will fit right in with my plan.. thanks a million;)
Perfect, Karyn! I have another dressing recipe coming soon that is a healthier adaptation of the Green Goddess dressing that you might like as well. I’m excited to post it, just have to tweak it a tad. It’s basically my new favorite!
Oh, I love caesar dressing but I’ve never made my won before. I’ll have to change that with your recipe! Looks great!
Thanks, Megan! I hope you love it :)
Yogurt instead of mayo, genius! Going to have to try this one out, thanks!
I’m glad you like the idea, Derek! I’m finding that plain Greek yogurt makes a great substitution in SO many instances. I used it in a stroganoff dish yesterday and it was fan-freaking-tastic!
Oh my gosh, this totally made my day! I had a bad batch of extra fishy Caesar dressing a while back, and I haven’t been able to stomach any of it since. I love Caesar dressing, so a no anchovies version makes me so happy! Pinning this for my next salad!
Hey Tracy! Bummer about that bad batch of caesar dressing. The right amount of anchovies make it just right, but too much and ugh. No good. I’m so glad you’ll find use for my adaptation!