Casein-free Caesar Dressing

Casein-free Caesar Dressing

Here is the Casein-free Caesar Dressing that my son just loves! Honestly, he prefers it to the traditional bottled caesars that we used to use. It’s creamy and delicious and if you don’t tell anyone it’s casein-free, they will never know!



Casein-free Caesar Dressing



Casein-free Caeser Dressing

½ cup non-dairy mayonnaise, like Vegenaise
½ cup unsalted, roasted slivered almonds
2 Tbsp lemon juice
2 tsp Bragg Liquid Aminos – All Purpose Seasoning – 16oz
2 anchovy fillets in olive oil
¼ tsp salt
1-3 Tbsp Water (if needed to thin out the consistency, or add more lemon juice to taste)
Cracked black pepper (to taste)

The almonds in this mixture provides the same consistency to the dressing that parmesan cheese does in the traditional ceaser dressing recipe.

Combine all the ingredients in a food processor and store in an airtight container in the refrigerate for 10-15 minutes to allow the flavors to blend well. Then toss with chopped romaine lettuce and serve.




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Casein-free Ranch Dressing

Casein-free Ranch Dressing

It’s much easier to go casein-free if you have replacements for some of your child’s culinary favorites. Creamy ranch dressing is one of them.

This recipe is a great alternative to traditional ranch dressing.

Casein-free Ranch Dressing

Casein-free Ranch Dressing


1 cup vegan mayonnaise (like Vegenaise)
1/4 cup rice or almond milk (if needed to thin out the dressing)
1 tsp garlic powder*
1/4 tsp salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp dried parsley
1 tbsp apple cider vinegar
1/2 tsp dried dill


Blend all ingredients in a blender or food processor until smooth and creamy. Store in an air-tight container in the fridge until ready to use.

To use this ranch dressing as a dip, make it thicker by adding a extra mayonnaise (and less or no rice milk). Place the dip in the fridge. Depending on your brand of vegan mayo, the dressing may thicken and set as it cools.


*At the time I made this, my son was sensitive to garlic (and we are Italian! Sheesh!) so I omitted it and the dressing still tasted great.


Let me know if you like this as much as we do! Happy eating!

This post is featured on Healing with Foods Friday.

Tuna Salad Alternative: Salmon Salad with Old Bay


Need to get more Omega 3’s into the diet? Consider this alternative to an old favorite. I was really craving tuna salad like my mom used to make. But with all the controversy over tuna and mercury (of which I haven’t had time to research properly), I decided to use a can of wild alaskan salmon instead.  This is what I came up with and it was delicious if I do say so myself (and I do…).

The best part is that it is creamy with the perfect amount of seasoning and not “fishy” tasting at all, as is sometimes the case with canned tuna. Plus, I know we are eating something good for us so I have a nice sense of accomplishment after lunch. Have you tried canned wild salmon? What are some of your favorite ways to prepare it?


Salmon Salad with Old Bay

1 (6 oz.) can Wild Salmon

2 Tbsp Vegenaise

1 tsp Old Bay Seasoning

Combine ingredients and mix well. Serve with gluten-free crackers or on gluten-free bread as a sandwich.