In a pint mason jar, measure the olive oil to the ½ cup mark, then add the 1/4 cup of coconut yogurt to fill until the ¾ cup mark on the mason jar (you could use measuring cups too, but this is my favorite way, and is less to clean up!).
Add the rest of the ingredients and use an immersion blender to emulsify until creamy and combined. Blend with the immersion blender for about 30 seconds to a minute.
Store the Caesar dressing in the refrigerator for 1 week.
If you are egg free, leave the yolk out and add an extra couple tablespoons of coconut yogurt for the creaminess.
If you don’t have an immersion blender, you could add all of the ingredients EXCEPT the olive oil to a food processor or blender. Then, while the blender is running, you can drizzle the olive oil into the blender so that it can slowly emulsify the dressing until creamy.
Add an extra tablespoon of lemon juice if you like your dressing tangier. The recipe as written is very kid friendly, but I love extra tang, so when I make it for myself I use 2 tbsp – about a full lemon.
Add an extra tablespoon of nutritional yeast flakes if you want the dressing to taste cheesier.
If you don’t have coconut aminos, you can leave this out, but it does add a depth of flavor that I just love – traditional sardines would add this too if you have those.
If you want to use a neutral/flavorless oil,avocado oil works well and is safe, healthy oil. The olive oil flavor gets pretty covered up by all of the other ingredients, but I know some kids might be sensitive to that taste, and avocado oil is flavorless. Really good olive oil is known for it's anti-inflammatory properties, so I always ready for the olive oil when I can, and my kids really like the taste of it.
I get the big, 32oz tubs of plain, unsweetened coconut yogurt from our local grocer for a very budget friendly price. Many regular grocers are carrying this now, just take a look!