1. Can I make this Caesar dressing completely salt-free?

Yes! For a salt-free version, use unsalted Parmesan, omit the anchovy paste, and check that all other ingredients (like mustard) are low sodium or sodium-free.

2. What can I use instead of anchovy paste for a vegetarian Caesar dressing?

You can omit the anchovy paste entirely or substitute with a small amount of capers or chopped nori (seaweed) for a similar umami flavor without the fish.

3. How long does homemade Caesar dressing last in the fridge?

Store your dressing in an airtight container in the refrigerator for up to 5 days. Always stir before serving and discard if you notice any off smells or separation.

4. Can I use regular yogurt instead of Greek yogurt?

You can use regular plain yogurt, but your dressing will be thinner. For a creamier texture, stick with Greek yogurt or strain regular yogurt before using.

5. Is this Caesar dressing keto-friendly?

Yes! With just 2.4g net carbs per serving, this dressing is suitable for most low-carb and keto diets. For more details, see our Keto Sodium Intake Guide .

6. How can I make the dressing thicker or thinner?

To thicken, use less almond milk or water; to thin, whisk in more liquid a little at a time until you reach your desired consistency.

7. Can I freeze this Caesar dressing?

Freezing is not recommended, as the dairy base may separate or become grainy after thawing. For best taste and texture, make fresh or store in the fridge for up to 5 days.

8. What salads or dishes go well with this dressing?

This low-sodium Caesar dressing is perfect for classic Caesar salads, as a dip for raw veggies, or as a sauce for grilled chicken, wraps, and sandwiches. For a lighter option, try it alongside our Creamy Cucumber Dill Dressing .

Low-Sodium Caesar Dressing with Anchovy Paste

Ingredients

Scale

1 cup plain Greek yogurt (non-fat or low-fat)
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese (unsalted or low sodium)
2.5 tablespoons fresh lemon juice
1.5 teaspoons Dijon mustard (low sodium)
1 teaspoon anchovy paste (optional, use low sodium or omit for vegetarian)
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper

2 tablespoons unsweetened almond milk (or water, to adjust consistency)

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Instructions

In a medium bowl, whisk together Greek yogurt, olive oil, and Parmesan cheese until smooth.
Add lemon juice, Dijon mustard, and anchovy paste (if using). Whisk again until well combined.
Stir in minced garlic and black pepper.
Whisk in almond milk or water, a tablespoon at a time, until desired consistency is reached.
Taste and adjust with more lemon juice or black pepper if needed.
Transfer to a jar or airtight container and refrigerate at least 30 minutes to let flavors meld.

Serve chilled. Store any leftovers in the fridge for up to 5 days.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Salad Dressing
Cuisine: American

Nutrition

Calories: 99
Sugar: 1.2g
Sodium: 49mg
Fat: 7.5g
Saturated Fat: 1.3g
Carbohydrates: 2.4g
Fiber: 0.1g
Protein: 5.2g
Cholesterol: 2.5mg