Two Oil Free Vegan Salad Dressings

YouTube video

Two Oil Free Vegan Salad Dressings

Jill Dalton
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.
4.34 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Salad Dressing
Cuisine American
Servings 10 people
Calories 416 kcal


“Crack” ingredients

Honey mustard Dressing ingredients


  • Blend in blender until smooth.


Calories: 416kcalCarbohydrates: 44gProtein: 12gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 108mgPotassium: 681mgFiber: 5gSugar: 7gVitamin A: 25IUVitamin C: 2mgCalcium: 97mgIron: 5mg

103 thoughts on “Two Oil Free Vegan Salad Dressings”

  1. What can you substitute if you can’t eat Cashews? they make my stomach cramp up. Was wondering if walnuts or almonds would do the same effect. Thanks,

    1. My guess is that it would work just fine but it would taste different. You could also try northern beans(white beans)

    2. My son in law is allergic to nuts, so I always use sunflower seeds in any of my PB dressings. Just soak them overnight to get rid of the woody taste.

      1. I made it with a block of silken tofu instead of the cashews; Both dressings are on my rotation for salads.

  2. geraldine homenchuk

    Hey Jill, I can hardly wait to try this “thousand islands” look-alike. Thoroughly enjoy your YouTube videos and am learning good stuff. And love that you promote and demonstrate the Instand Pot (I-Pot). JUST got mine and have used it twice already. LOVE IT!!! Saw and loved your interview with Chef A.J. — you guys made a great team! Keep on doing what you’re doing and inspiring us all out here in YouTube Land!! Love your enthusiasm. I’m not there yet … too sick still, but working towards better health with a WFPBD … did I get that right? LOL and of course the Instant Pot. Hugs and gratitude to you, m’dear!

  3. At 5:04 you add a teaspoon of Bragg’s but I do not see it listed in the ingredients, can you please confirm. Also do you have nutritional information – calories for these recipes? Thank you!

  4. Thank you for inspiring us to try something new. What do you think how would this recipe perform (especially Honey mustard) with apple cider vinegar. I ask because I’m trying to increase use of apple cider vinegar because it seams that it is the only vinegar that is actually alkalizing your body. Thank you in advance, and by the way new set looks great from our perspective! 🙂

  5. Judith G Cullen

    Braggs Liquid Aminos? Not on my market shelf? Nutritional yeast ditto. Please assume nothing when addressing new vegan cooks! Thanks. J Cullen

    1. Hey!! Check at walmart for braggs Liquids Aminos and for Nutritional Yeast health stores or coops…. You can also call them before and ask if they have the items……

    1. No, but I have a high powered blender. If you are using a regular blender it would make a smoother dressing if you soak them.?

  6. I’ve been reading lately that you’re always supposed to soak your nuts and grains… I think because of the photochemicals. That could be a game changer for the person experiencing stomach cramps. Also, could I sub dates for raisins? If so, should it be a different amount? Thanks!

  7. Hello! New vegan here looking to try out some dressing recipes. Was wondering if Stevia or agave could be subbed for the raisins, and if so, what measurement would you recommend starting with for the sweetener? Thanks in advance!

    1. I would substitute a couple dates rather than agave or stevia because it is the whole food. If you use the agave, I would try a tablespoon ?

      I think the stevia would taste strange.

  8. I’ve tried this twice and it looks nothing like yours….. mine is brown! Is the balsamic vinegar meant to be white balsamic? In my experience any recipe calling for balsamic usually means the dark brown kind. Or is that a picture of the honey mustard?

  9. IMO – When choosing a vinegar, I find regular balsamic too potent (also stains teeth) and white wine a little mild. A happy medium I discovered and find just right is “Golden Balsamic Vinegar, by Pompeian”. It’s the one Goldilocks would choose 🙂

  10. I’m eating this right out of the jar! I made a half recipe of the honey mustard, it’s so good. Thank you for sharing!

  11. Please, provide the exact measurements. Which raisins beter light or dark? I just made both dressings. Like the second but disappointed by first one because it is too sweet.

  12. Hi Jill
    New vegan and so glad I stumbled across your Youtube channel, love it.
    Do you think just adding water instead of a plant based milk would do?

    Thank you!

  13. Rebecca Holmes

    The ingredients for the Thousand Island dressing lists Braggs Liquid Aminos. Your video does not show you using this. Do I add this or not? If so how much?

  14. I’ve made your dressing and love it so much…. Thanks for the receipt….Love your videos. Am trying to adapt to sos diet.

  15. Delicious! Very impressed with your recipes! This dressing made my somewhat boring salad super yummy. Next time I make it I’m going to try it with northern beans to reduce calories and I’m thinking it’ll still be very good.

    1. Hi Jill, You truly are a life saver and I enjoy your shows and recipes tremendously!
      I thought I would share a tip for others who may be very sensitive to sodium as I am. Braggs Amino Acids are too salty for me causing fluid retention. I substitute coconut amino’s with great success. The flavor is a bit different but very acceptable. Thank you again. Kathy

  16. Jonathan Adams

    Do you have a list of links to where you source certain ingredients online. Looking for a good source for the cashews.

  17. I have made the honey mustard dressing today and I just loved it. I am very happy to be able now to say that I have found a dressing without oil that I will be able to repeat. Cant wait to try the other one.

  18. I’m sorry, I really don’t like the crack dressing at all. I measured everything properly, but it’s way too sweet for my taste and I can’t figure out how to save it. I will try the other dressing next time and start with much fewer raisins perhaps. I really like your channel though.

  19. kelly, i love your recipes and i am excited for my husband and my changed eating habits. You truly make it easy for someone new like us, and with less time in the kitchen than before.
    One question- i am unclear about B 12 vitamin. do you add it as a supplement or it what we get from the nutritional yeast enough? If you take a supplement,would you share the company, please. Thank you.D

  20. Melissa Ratisher

    I just made this dressing for the first time, and I LOVE it. I’ve been trying Nutritarian recipes here and there for the last few months, and this is the first one that is truly delicious. I can’t wait to share it with my friend and her Nutritarian husband, I’m sure they’ll love it too.

  21. I like the honey mustard dressing (haven’t tried the other one yet). This lasts so long for me I could make a half recipe. But it is so good, I look forward to my big salad everyday. The dressing gets thick, so I thin down each portion in a separate cup with different flavored vinegars. Everyday is different!

  22. Hi Jill!
    I live in Panama and the Bragg products aren’t available here at our grocery stores. Can you recommend a substitute that might be available here, maybe a generic liquid condiment? Thanks, really enjoy your productions.

      1. Tip not many people realize : Braggs Liquid Aminos is not low sodium, they’re serving size is just 1/2 of regular soy sauces. It is indeed very high in sodium.

  23. Cynthia D Bailey

    I made the “liquid crack” exactly as it substitutes. It is just okay. I am glad its free of oils etc… Perhaps since I’m just learning so I expect more.

  24. Jill, I don’t like the taste of vinegar, can you taste the vinegar in either of these recipes? If so is there something else I can use, or is there a mild vinegar that you would not be able to taste in this recipe?

  25. Hi ! We are a French family turning slowly into vegan 🙂 we tried your 2 recepies, they are good but a bit too creamy for us frenchies 😉 we are so used to the regular olive oil/ balsamic !
    Congrats on your website.


    Just tried the “crack” dressing. OMG. I had to make half a recipe as I didn’t have enough cashews but YUM!!!!

  27. Enjoying your site very much! You’re a great presenter. Only one slightly negative comment, the background music is very distracting to me. But, I’m probably in the minority.

      1. Thank you!! Looking forward to making these!! Thank you for sharing all these great recipes!! Stay plant strong! :))

  28. Nutritional yeast may not be the saviour to the vegan/WFPB world that we once thought it was. Do your own research and decide. I personally do not use it anymore, and find a tsp. of mustard powder sometimes will give the recipe that “zing”.

  29. 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

  30. 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.

    1. Dr. Cathy Spencer

      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.

      1. 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.

  31. Just made the honey mustard dressing, WOW! I’ll be rushing to the store now for some greens to put it on, yippy skippy.

  32. 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.

  33. 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.

  34. 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.

  35. 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?

  36. 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!

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