Bean and Yogurt Caesar Salad Dressing

Lisa Feldman’s bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don’t like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.


  • 1 small garlic clove, halved, green shoot removed
  • ½ cup cooked white beans, drained and rinsed if using canned beans
  • ½ cup whole milk or 2 percent Greek yogurt or regular yogurt
  • 1 ice cube, if using Greek yogurt
  • 1 anchovy fillet
  • 1 teaspoon Worcestershire sauce (more to taste)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      95 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 5 milligrams cholesterol; 117 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 cup, approximately (about 6 to 8 servings)


  1. Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

5 minutes

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