Looking for a creamy Caesar dressing that skips the raw eggs but keeps all the bold, savory flavor? You’re in the right place. This high protein Caesar dressing is a game changer. It’s rich, garlicky, and packs a serious punch of umami thanks to Parmesan and anchovy paste. Plus, we’ve swapped in Greek yogurt for a protein boost and a lighter texture.

Whether you’re tossing it with crisp romaine, drizzling it over grilled chicken, or using it as a dip for veggies, this dressing holds its own. It comes together quickly in a blender, which means you’ll be serving it up in minutes. If you’ve been buying store-bought bottles full of preservatives, get ready to taste the homemade difference.

Before You Get Started

Make sure you’ve got a blender or food processor ready because that’s key to getting the smooth, creamy texture we’re after. The flavors in this dressing are bold, so use fresh ingredients where possible. Parmesan should be grated fresh if you want that authentic salty bite. Also, this dressing keeps well in the fridge for up to a week, making it perfect for meal prep.

What You Need To Make High Protein Caesar Dressing With No Eggs

To make this creamy Caesar dressing without eggs, you’ll need a handful of classic ingredients like garlic, lemon, Dijon mustard, and anchovy paste. Instead of the usual raw egg or mayo, Greek yogurt steps in to bring both creaminess and protein. You’ll also need some good-quality Parmesan cheese and a neutral oil like avocado oil to balance everything out. The exact ingredient amounts can be found in the recipe card.

How To Make High Protein Caesar Dressing With No Eggs

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This recipe is as simple as it gets: just blend and go. Start by adding your garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, Parmesan cheese, avocado oil, and Greek yogurt to a blender. Blend on high until everything is smooth and creamy. You’re looking for a thick yet pourable consistency.

Taste and adjust if needed. Want more tang? Add a bit more lemon. Like it cheesier? Sprinkle in more Parmesan. Once you’re happy with the flavor, transfer the dressing to a jar or container. It’s ready to use right away or can chill in the fridge to let the flavors meld. Just give it a quick stir before serving if it thickens up.

Commonly Asked Questions

Can I use olive oil instead of avocado oil?

Yes, but it will have a stronger flavor. Avocado oil keeps it more neutral, but extra virgin olive oil works in a pinch if you like that bold, peppery taste.

Is there a way to make this dairy-free?

You could try using a dairy-free yogurt and a vegan Parmesan alternative. The flavor will be slightly different, but it can still work well as a Caesar-style dressing.

How long does this dressing last in the fridge?

Stored in an airtight container, it should last up to 7 days. Just give it a quick stir or shake before using each time.