Vegan Salad Dressing Ideas
These 6 easy vegan salad dressing ideas include oil-free, nut-free, spicy and sweet versions so there's something for every salad and palate.
Servings: 16 servings
Calories: 24kcal
Ingredients
for the simple tahini dressing
- 1/4 cup tahini (preferably toasted)
- Juice of 1/2 a lemon
- 1 tablespoon apple cider vinegar
- 1 teaspoon miso paste
- 1 teaspoon garlic powder
- Pinch of pepper
- 1/4 cup (or more) water
for creamy oil-free balsamic vinaigrette:
- 1/4 cup balsamic vinegar
- 3 tablespoons tahini
- 1 tablespoon dijon mustard
- Juice of 1 whole lemon
- 1 teaspoon maple syrup (or honey)
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Water if needed
for the Spicy Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons white wine vinegar
- 1/4 - 1/2 teaspoon red pepper flakes (we do 1/2!)
- Salt & pepper to taste.
for the easy, creamy vegan ranch:
- 1/4 cup raw cashews , soaked at least 30 mins in hot water
- 1 tablespoon nutritional yeast
- 1 teaspoon capers
- 3/4 teaspoon caper juice
- 1/2 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/3 - 1/2 cup water
- Salt + pepper to taste
for vegan green goddess dressing:
- 1/2 cup plain non-dairy yogurt (I like coconut for green goddess)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup*
- 1/4 cup fresh parsley
- 1/4 cup fresh tarragon
- 1 garlic clove
- 1/2 teaspoon onion powder
- Salt & pepper to taste
- 2 - 3 tablespoons water
for spicy Thai almond butter dressing:
- 1/4 cup creamy almond butter
- Juice of 1 whole lime
- 1 tablespoon rice vinegar
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon (or more) sriracha sauce
- 1/2 teaspoon ground ginger
- Water as needed
Instructions
for the simple tahini:
- Simply whisk together all the ingredients (minus water). Then add as much water as you need, starting with 1/4 cup and adding more as needed. I like to add just enough water so the dressing is pourable, but not watery.
for the creamy balsamic:
- Whisk together all the ingredients until smooth and creamy. If dressing is too thick, you can add a splash or two of water.
for the spicy lemon vinaigrette:
- Whisk together all the ingredients until combined.
for the vegan ranch:
- To make the dressing, first drain and rinse the cashews. Then add them to a blender along with the remaining ingredients (starting with 1/3 cup water). Blend on high until smooth and creamy, adding additional water as needed!
for the vegan green goddess dressing:
- Add all ingredients to a blender (minus the water) and blend on high until smooth and creamy. Add water 1 tablespoon at a time until the dressing reaches your desired consistency.
for the Thai almond butter dressing:
- Whisk together all the ingredients until smooth and creamy. If dressing is too thick, you can add a splash or two of water.
Notes
* NOTE: nutrition is based on the simple tahini dressing.
Nutrition
Serving: 2tablespoons | Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg