What can ruin a summer barbecue faster than a swarm of fire ants? Creamy salad dressing sitting in the sun! Ewww. Don't be the dude who ruins the potluck. Whip up a quick batch of this Eggless Caesar Salad Dressing and you will have it made in the shade. (see what I did there?) Psst - there is no mayo either.
Key Ingredients & Substitutions
- Aquafaba - nope, not an ode to Pitch Perfect (although that is aca-fabulous!), aquafaba is the "magic liquid" in a can of of garbanzo or cannellini beans. This is the egg and mayo replacement in the dressing which gives it a creamy body.
- Garlic - while there are no eggs in the Caesar dressing, I wasn't shy with the garlic. Use half the amount of garlic as listed in the recipe for a more subtle flavor. I, for one, am ever vigilant to ward off vampires.
- Sugar - A little dash of sugar keeps all that garlic flavorful without being too bitter.
- Worcestershire sauce - instead of anchovy paste, Worcestershire sauce brings the umami notes to this dressing. Use a vegan version if needed or substitute with Coconut Aminos.
- Tabasco - I like a little kick, but using this according to your own preference for heat.
For the complete list of ingredients, check out the recipe below.
Aquafaba is the liquid in a can of beans, usually garbanzo (aka, chickpeas) or cannellini. My personal preference is the garbanzo liquid. The magical liquid is pretty thick and starchy so it gathers air and gets foamy, giving body to your dressing.
To avoid any large chunks of garlic, use a microplane to grate it to micro-sized pieces. I do this right over the jar used to make and store the dressing.
My Eggless Caesar Dressing is definitely not traditional. Traditional Caesar emulsifies eggs with oil, there is no mustard, and the garlic doesn't bite you back. Mark Bittman has a good traditional recipe in NYT Cooking. Also, Caesar salad was invented in 1924 (Wiki says so, so it must be true) and aquafaba wasn't discovered until 2014. My version is a very modern take on the classic.
Storage
- Dressing is best the day it is made, however, it can be made and stored up to 5 days in advance.
Equipment
- Lidded jar: I like this one for dressings.
- Microplane: great for grating!
- Whisk: any size will work, but a small one is best for the aquafaba. Or, you could go extra fancy with a frother.
Cook's tip: Caesar Dressing isn't just for Caesar salads anymore. Mix it up by adding this to spring greens with crunchy chickpeas or baby spinach with radishes. Go crazy with your eggless self!
PrintEggless Caesar Salad Dressing
- Total Time: 10 minutes
- Yield: ⅔ cup dressing 1x
- Diet: Vegetarian
Description
The perfect salad dressing for vegetarians and dudes on salad duty at the potluck. Eggless Caesar Salad Dressing is creamy, tasty, and an easy, yet impressive, condiment to elevate your greens.
Ingredients
- 2 cloves garlic finely minced
- ½ teaspoon granulated sugar
- 3 tablespoons aquafaba (liquid from can of garbanzo beans)
- ⅓ cup Macadamia oil
- 1 teaspoon Worcestershire sauce
- Hot sauce to taste (I use about 10 shakes of Tabasco)
- 1 ½ teaspoons yellow mustard (I'm a fan of French's)
- 2 tablespoons lemon juice
- ¼ cup Parmesan cheese, finely grated
- Ground black pepper, to taste
Instructions
- Add garlic to jar which has a lid
- Top garlic with sugar
- In small bowl, whisk aquafaba until slightly frothy, about 30 - 60 seconds
- To the garlic/sugar jar, add oil, Worcestershire, hot sauce, mustard, lemon juice, and whisked aquafaba. Shake vigorously to combine.
- Add Parmesan and black pepper, shake again.
- Taste and add more pepper, if necessary.
- Store in refrigerator until ready to use. Shake prior to pouring on salad.
Notes
- Don't dress salad until ready to serve. No one likes wilted greens.
- Nutrition information provided below is an estimate from Nutrifox and provided as courtesy only.
- Prep Time: 10 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 0.9 g
- Sodium: 140.2 mg
- Fat: 15.8 g
- Carbohydrates: 3.4 g
- Protein: 2.2 g
- Cholesterol: 2.9 mg
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Nancy says
This is so quick and tasty! No one will know you only spent a few minutes prepping the salad dish 🙂