A few ways to tinker with the dressing here. I know that it’s essentially making mayo, but I often worry about the raw egg thing. I just don't want to see it, even though I use mayo in cooking all the time. If you worry as well, replace the egg and oil with a total of ½ cup mayonnaise or vegenaise. You do need emulsion from the mayo for the dressing to have that “Caesar” consistency, though I like mine thinner and more acidic anyway.