This Caesar salad without anchovies has been my go-to for years. The dressing is creamy, tangy, and salty in all the right ways. No anchovies, no egg, no dairy. Just almonds, capers, Dijon, lemon, and olive oil blended together in minutes. It tastes like the real thing and I honestly prefer it to the traditional version.
Why make Caesar dressing without anchovies?
There are so many reasons. Maybe you don’t like anchovies. Maybe you’re vegetarian or vegan. Maybe you’re pregnant and avoiding raw fish. Maybe you just don’t want to buy a tin of anchovies for one recipe. Whatever the reason, this dressing delivers all the savory, briny depth of a classic Caesar without any fish.
The secret? Capers. They have that salty, umami punch that mimics anchovies perfectly. Combined with Dijon mustard and garlic, you won’t miss a thing.
And there’s no raw egg either. The creaminess comes from blended almonds, not egg yolk. So it’s safe, shelf-stable, and just as rich.
What you need
- Almonds: slivered or blanched work best. If using whole raw almonds, soak them for at least 3 hours so they blend smooth. You can also use macadamias or cashews.
- Olive oil: good quality extra virgin. It’s the backbone of the dressing so use one you like the taste of.
- Lemon juice: fresh squeezed. Yellow or green lemon, both work.
- Capers: drained. These replace the anchovies and give that briny, salty complexity.
- Dijon mustard: don’t swap for yellow mustard. The flavor is completely different.
- Garlic: one clove, peeled.
- Salt and pepper: I use kosher salt. If using sea salt, use less.
- Romaine lettuce: the classic choice. Wash it well, remove any wilted outer leaves.
How to make the dressing
Everything goes into the blender. I like to add the liquids first (olive oil, lemon juice) and then the solids (almonds, capers, garlic, mustard). This helps the blender run smoother.
Blend until creamy. If it’s too thick, add water one tablespoon at a time. Taste before you pour it on anything. This is where you adjust: more salt, more lemon, or a splash of caper brine if you want extra punch.
✨ TIPS FOR THE BEST DRESSING • Add freshly ground black pepper for more depth. • If your blender isn't very powerful, soak almonds for 30 minutes in hot water first. • Blend an extra 30 seconds for a silkier texture. • The dressing thickens in the fridge. Just add a splash of water and shake before using.
Caesar wraps and bowls
This dressing is not just for salad. One of my favorite ways to use it is in Caesar wraps. Take a large flour tortilla or a collard green leaf, fill it with chopped romaine, the dressing, and your protein of choice. Roll it up and you have lunch in 5 minutes.
Some protein ideas that work great with this Caesar dressing:
- Roasted chickpeas: crispy, seasoned, and perfect for crunch. My favorite for a plant-based Caesar wrap.
- Grilled chicken: the classic pairing. Slice it thin and let the dressing do the work.
- Grilled salmon: sounds fancy, but it takes 10 minutes. The richness of salmon with the tangy dressing is incredible.
- Crispy tofu: pan-fried until golden. Great texture contrast with the creamy dressing.
- Hard-boiled egg: if you eat eggs, slicing one on top adds protein and richness.
- Shrimp: grilled or sautéed with a pinch of garlic. Quick and delicious.
You can also turn it into a Caesar grain bowl: rice or quinoa at the bottom, romaine, roasted vegetables, chickpeas, and a generous drizzle of dressing. Meal prep friendly and filling.
More ways to use this dressing
- As a dip for raw vegetables (carrots, cucumbers, bell peppers)
- Drizzled over roasted broccoli or cauliflower
- On a meatball sub instead of mayo
- As a sandwich spread
- Over-baked potatoes or smashed potatoes
- Tossed with pasta for a creamy Caesar pasta salad
How to store
Keep the dressing in a sealed glass jar in the refrigerator for up to 5 days. It will thicken as it sits, which is normal. Just add a tablespoon of water and shake well before using. Give it a quick taste to see if it needs more lemon or salt after a day or two.
The dressed salad doesn’t keep well (it gets soggy), so always dress right before serving. If you’re meal prepping, keep the dressing in a separate container.
🔥 CAN YOU FREEZE IT? I don't recommend it. The emulsion breaks when it thaws and the texture gets grainy. It only takes 5 minutes to make fresh, so just blend a new batch when you run out.
What to serve it with
As a side, this Caesar salad pairs perfectly with:
Caesar Salad Without Anchovies
Equipment
- Equipment
Ingredients
Dressing:
- 1/3 cup slivered almonds or blanched, or raw soaked 3 hours
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 2 teaspoons Dijon mustard
- 1 clove garlic peeled
- 2 to 4 tablespoons water for consistency
- Salt to taste
- Freshly ground black pepper
Salad:
- 2 heads romaine lettuce washed and chopped
- 1/4 cup slivered almonds for serving
- Croutons or roasted chickpeas optional
Instructions
- Add olive oil and lemon juice to the blender first. Then add almonds, capers, mustard, garlic, and salt. Blend until smooth and creamy.
- If too thick, add water one tablespoon at a time and blend again. Taste and adjust salt, lemon, or add a splash of caper brine for more punch.
- Wash and chop the romaine lettuce. Arrange on plates or in a large bowl.
- Pour dressing over the lettuce. Top with slivered almonds, croutons or chickpeas, and your protein of choice.
Notes
- No anchovies, no egg, no dairy. Safe for vegans, vegetarians, and anyone with egg or fish allergies.
- Soak almonds 3 hours if using whole raw ones. Blanched or slivered blend faster. Ues raw cashews in a pinch.
- Don’t substitute yellow mustard for Dijon.
- For more punch, add extra capers or a splash of caper brine.
- The dressing keeps in a sealed jar in the fridge for up to 5 days. It thickens as it sits; add water and shake before using.
- For Caesar wraps: spread dressing inside a tortilla, add romaine, protein, and roll.
- For meal prep: keep dressing separate. Dress the salad right before eating.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.