Two Oil Free Vegan Salad Dressings
Struggling to find a salad dressing that isn’t loaded with oil or unnecessary fats and sugar? Well, look no further. I have two fantastic salad dressing recipes for you that are free of added oil and sugar! The first one, is reminiscent of Thousand Island dressing which my husband has renamed “crack” because of its addictive quality. Too funny huh? The second is a creamy take on honey mustard dressing. This will hopefully help you all along and keep you from getting salad boredom.
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Equipment
Ingredients
“Crack” ingredients
- 2 cups raw cashews
- 1 cup balsamic vinegar
- 1 Tbsp tomato paste
- 1 cup raisins
- 1 cup almond milk , or any other plant based milk
- tsp Braggs Liquid Aminos
Honey mustard Dressing ingredients
- 2 cups raw cashews
- 1 cup white wine vinegar
- 1 cup raisins
- 1 ½ tsp dijon mustard
- 1 tsp onion powder
- ½ cup nutritional yeast
- 1 cup almond milk , or any other plant based milk
- 1 tsp Braggs Liquid Aminos
Instructions
- Blend in blender until smooth.
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Nutrition info
Calories: 416kcalCarbohydrates: 44gProtein: 12gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 108mgPotassium: 681mgFiber: 5gSugar: 7gVitamin A: 25IUVitamin C: 2mgCalcium: 97mgIron: 5mg
103 comments
Hi Jill, I got some useful pointers from your video and edited the recipe(s) to suit but I did give you and your plant based show due credit for my edited ingredients as I wanted to encourage fermentation and subsequent preservation without the need of refrigeration.
I like the format of your page with the recipes well set up for printing. I will subscribe to your channel and gave you a thumbs up.
All the best
Can you freeze the “crack” dressing?
I haven’t tried freezing it but I think it would work
Jill
I made the “crack” dressing today, and it is good. I will be making it again. Since I am only one person I cut the recipe in half, and it still made a huge amount. For some reason mine came out really thick, so I kept adding almond milk. I ended up with at least 3-4 cups of dressing.
I also halved the recipe and it came out almost like a nut butter or a dip rather than a sauce even after I added another 1/2 cup almond milk. Any tips on what I might be doing wrong?
I put one 8 oz jar in the fridge and the other in the freezer. Will update you in a month or so about how it freezes. Love the channel and look forward to trying more of your recipes.
You didn’t do anything wrong. Our recipes that have blended cashews tend to go really thick after they sit for a bit. We just add a little water and stir.
My son has a nut allergy – is there any alternative to the cashews?
I m not sure I will find the amino acid. How does this affect the recipe? Thank you
It is a salty flavor but you can use low sodium soy sauce, tamari or just a little bit of salt.
Just made the honey mustard dressing, WOW! I’ll be rushing to the store now for some greens to put it on, yippy skippy.
Really want to know which onion powder you keep raving about. Thanks very much for your service! tori.kamppi@gmail.com
https://amzn.to/3mJiqob
Too sweet for me with a cup of raisins so added 50% more of the ingredients without any more raisins. Still a great dressing and next time I will only use 1/4 c of raisins.
I am not a balsamic vinegar fan. I found the dressing way, way too sweet. I had some non-vegan friends who loved. I will revisit in 6 months or so and give another shot to the crack dressing.
I found the “crack” dressing WAY TOO THICK. I added about 1/2 cup water to thin out the recipe and it is still almost a paste.
Do you have to soak the cashews at all?
If you have a strong blender then it isn’t necessary to soak.
Thank you for sharing these recipies! My husband has nut allergies and I saw the suggestions for the cashew substitutions but could you tell me of all the plant based milks which one would be a satisfactory substitute, flavor wise?
Oat milk, coconut milk, flax or hemp milk
do you have to soak the cashews?
Not if you have a powerful blender.
I just made my second batch of Crack. It’s amazing! Unlike others here, I like the thickness and the sweetness. My only change was to substitute apple cider vinegar for at least half of the balsamic vinegar. The latter is too expensive to use that much for a single purpose. Many times, I’ve tried to whip up my own salad dressings, and they were always lackluster. So thank you!