Name: Homemade Caesar Salad Dressing WITHOUT Raw Anchovies
Prep time: 5 min
Total time: 5 min
Cuisine: Italian-American
Ingredients: 2 cloves garlic, chopped; 1 cup mayonnaise (regular or vegan); 2 teaspoons Dijon mustard; ½ teaspoon mustard powder; 1–2 tablespoons white vinegar; 2 teaspoons Worcestershire sauce (anchovy-free if preferred); ½ cup shredded Parmesan cheese; Juice of half a lemon; 2 tablespoons olive oil (approx.); ½ teaspoon ground black pepper

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Why You’ll Love This Recipe

Quick and easy — ready in just 5 minutes
No raw anchovies, but still rich and flavorful
Uses simple pantry ingredients
Thick and creamy consistency perfect for salads or dipping
Can be made vegetarian or vegan with the right Worcestershire and mayo choices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cloves garlic, chopped
1 cup mayonnaise (regular or vegan)
2 teaspoons Dijon mustard
½ teaspoon mustard powder
1–2 tablespoons white vinegar
2 teaspoons Worcestershire sauce (anchovy-free if preferred)
½ cup shredded Parmesan cheese
Juice of half a lemon
2 tablespoons olive oil (approx.)
½ teaspoon ground black pepper

Directions

Add garlic, mayonnaise, Dijon mustard, mustard powder, vinegar, Worcestershire sauce, Parmesan, lemon juice, and black pepper to a food processor.
Puree until smooth.
While pureeing, slowly drizzle in 1 tablespoon olive oil. Check consistency.
Add the second tablespoon of olive oil if you prefer a thicker dressing.
Adjust flavor by adding more vinegar or lemon juice as desired.
Store in the refrigerator in a sealed container for up to 3–4 days.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Calories: 253 per serving (about 2 tablespoons)

Variations

Vegan version: Use vegan mayo, vegan Parmesan, and fish-free Worcestershire.
Extra tangy: Add more vinegar or lemon juice.
Garlic lovers: Increase to 3 cloves for a punchier flavor.
Lighter: Swap part of the mayo with Greek yogurt.
Spicy twist: Add a pinch of cayenne or red pepper flakes.

Storage/Reheating

Keep the dressing in an airtight container in the refrigerator for up to 3–4 days. Stir or shake before using, as it may thicken slightly. Do not freeze or reheat.

FAQs

Does Caesar dressing always have anchovies?

Traditionally yes, but this recipe skips them while keeping the same bold flavor.

Can I make this dressing vegan?

Yes, just use vegan mayo, vegan Parmesan, and anchovy-free Worcestershire sauce.

What if I don’t have a food processor?

You can whisk the ingredients by hand or use a blender. Mince the garlic extra fine if whisking.

How do I make the dressing thicker?

Add less olive oil or stir in extra Parmesan.

How do I make it thinner?

Whisk in a splash of water, lemon juice, or vinegar.

Can I use bottled lemon juice instead of fresh?

Fresh is best for flavor, but bottled works in a pinch.

What’s the best mayo to use?

A good-quality mayo (or vegan mayo) ensures a creamy, rich consistency.

Can I make this ahead of time?

Yes, prepare up to 3–4 days in advance and store in the fridge.

What kind of salad does this work with?

Classic Caesar, grilled chicken Caesar, or as a dip for veggies and wraps.

Is Worcestershire sauce always fish-free?

No, many brands contain anchovies. Look for a vegan or fish-free version if needed.

Conclusion

This homemade Caesar salad dressing without raw anchovies is creamy, tangy, and full of flavor—without the need for fish. It’s simple, versatile, and perfect for anyone who loves the taste of Caesar but wants an anchovy-free option. Once you try this quick recipe, you’ll never go back to store-bought dressing again.