Dairy-free Caesar Salad Dressing with MCT Oil

October 8, 2014 by Leanne Vogel December 19, 2018

A creamy dairy-free, low-carb caesar salad dressing recipe with MCT (medium-chain-triglyceride) oil.

Ingredients

• 1/4 cup MCT oil
• 1/4 cup light flavored extra-virgin olive oil or avocado oil
• 50 grams anchovy fillets, about 8 fillets
• 2 tablespoons mayonnaise of your choice
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 2 cloves garlic
• Pinch Himalayan rock salt
• Ground pepper, to taste

Instructions

1. Add all ingredients to the jug of your high-powered blender and blend on high for 1 minute, until smooth.
2. Transfer to an airtight container, a mason jar would be perfect, and store for up to 5 days.
3. When serving, dust the salad with a touch of nutritional yeast and hemp hearts, it’s delicious!

Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

Notes

MCT Oil: What is MCT oil? Learn about MCTs here. If you do not wish to use MCT oil, additional olive oil can be used or flaxseed oil would be great, too!

Mayonnaise: any type of mayonnaise can be used here (watch out for ones made with yucky vegetable oils). I really like the taste that my Delectable Bacon Mayonnaise adds to this recipe. If you do not wish to use mayonnaise, additional oil and a drop of white wine vinegar will do the trick.

Serving: this recipe yields 4 servings at 60 grams per serving.

Nutrition Information Per Serving