Two Oil Free Vegan Salad Dressings

by 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.

Two Oil Free Vegan Salad Dressings

Print Recipe
Serves: 10 Prep Time:
Nutrition facts: 1800 calories 20 grams fat
Rating: 3.0/5
( 309 voted )

Ingredients

"Crack" ingredients:
2  cups raw, unsalted 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 Amino Acids

Blend in blender until smooth.

Makes at least 10 servings at 175 calories per serving

Honey mustard Dressing ingredients:
2 cups raw, unsalted cashews
1 cup white wine vinegar
1 cup raisins
1 1/2 tsp dijon mustard
1 tsp onion powder
1/2 cup nutritional yeast
1 cup almond milk or any other plant based milk

1 tsp Braggs Liquid Aminos

 

Instructions

Blend in a blender until smooth.

Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

100 comments

Charles Kroeger February 24, 2020 - 11:58 am

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

Reply
Cheryl February 24, 2020 - 7:34 pm

Can you freeze the “crack” dressing?

Reply
Jill Dalton February 25, 2020 - 11:34 am

I haven’t tried freezing it but I think it would work
Jill

Reply
Carolyn June 28, 2020 - 4:56 pm

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.

Reply
Dr. Cathy Spencer August 17, 2020 - 2:44 pm

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.

Reply
Jill Dalton August 18, 2020 - 9:24 am

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.

Reply
Lisa July 11, 2020 - 9:08 am

My son has a nut allergy – is there any alternative to the cashews?

Reply
Cynthia Willson August 3, 2020 - 7:50 pm

I m not sure I will find the amino acid. How does this affect the recipe? Thank you

Reply
Jill Dalton August 4, 2020 - 9:41 am

It is a salty flavor but you can use low sodium soy sauce, tamari or just a little bit of salt.

Reply
Myraih August 21, 2020 - 5:59 pm

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

Reply
Tori September 20, 2020 - 5:29 am

Really want to know which onion powder you keep raving about. Thanks very much for your service! tori.kamppi@gmail.com

Reply
Jill Dalton September 21, 2020 - 4:33 pm Reply
Colleen January 16, 2021 - 4:28 pm

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.

Reply
Cedars April 24, 2021 - 11:15 pm

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.

Reply
Jillian July 15, 2021 - 7:21 pm

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.

Reply
Carrie August 2, 2021 - 5:14 pm

Do you have to soak the cashews at all?

Reply
Jill Dalton August 4, 2021 - 9:54 am

If you have a strong blender then it isn’t necessary to soak.

Reply
Joanne September 13, 2021 - 5:11 pm

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?

Reply
Jill Dalton September 15, 2021 - 10:40 am

Oat milk, coconut milk, flax or hemp milk

Reply
1 2

Leave a Reply to Colleen Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.