Give Your Greens Extra Zip
You don’t have to relegate yourself to a sad desk salad when trying to eat more greens. In addition to stacking your bowl with lots of colors, flavors, and textures, don’t forget the all-important dressing. Bottled salad dressing can get dull and doesn’t taste as fresh as the homemade kind. If you’ve never tried making your own, you may be surprised how easy it is. Try some of these vegan salad dressing recipes to give your salad extra zip.
Storing Vegan Salad Dressing
Personally, I recommend making a second batch of this Green Goddess dressing, because it will go fast. However, if you can manage to keep it for more than a day, this Green Goddess dressing should be kept in an airtight container in the refrigerator. There it will last up to 3-4 days if avocado is used or 5-7 days if the dressing is tahini based.
Whats In Apple Cider Vinaigrette
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- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- its really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, its an excellent value, I would highly recommend!
- Safflower Oil a very light oil which is high oleic, this safflower oil gives this dressing a great texture when blended with the olive oil.
- Pint Sized Mason Jars I like these wide mouth pints to make all my salad dressings in I love adding all ingredients to the jar, sealing the air tight lid, and shaking for about 30 seconds. Its easier than using a bowl.
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Is Salad Dressing Vegan
Salad dressing is often not vegan. Ranch, Thousand Island, and creamy Italian-style dressings are mayonnaise-based, so they contain eggs. Many creamy dressings use eggs as an emulsifier, and some dressings contain honey.
Generally, vinaigrettes are plant-based because they are a mix of an oil and an acid, like vinegar or lemon juice. A growing number of brands now make vegan versions of dressings that typically contain animal-derived ingredients, so you can keep on enjoying the flavors that you love.
One Of The Best Pantry Staple Salad Dressing Recipes
This golden apple cider vinaigrette recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my . By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
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Make Ahead Salad Dressing With Apple Cider Vinegar
This apple cider vinegar salad dressing is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you dont feel like cooking. I like to prep a jar of this dressing ahead of time, and keep it in the fridge for a party or just for my salads for the week Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you dont have time in the kitchen. Check out all my make ahead meals on The Herbeevore for some insop to help you prep, keep, and eat!
Oil Free Vegan Dressings
Let’s be honest about something.
Vegan eating is ALL about the sauce.
And when I say “sauce” that includes marinades, salsas, dressings, dips…basically anything you can slather on something else.
I would say the majority of my meals include some sort of sauce.
Whether it is dressing for my salad, dip for my veggies or salsa for my burrito.
Now, the problem with some of these store bought sauces is that they are packed full of crazy things.
If I can’t pronounce it, I probably don’t want to be eating it.
And that’s what is so great about these 3 dressings.
They are made from whole, real ingredients.
And they have ZERO added oil.
That sounds pretty awesome, right?
Now, that doesn’t mean there isn’t some natural fats thrown in the mix.
Nuts and avocados are my two favorite natural fats for any meal, but especially a dressing. They make the dressings creamy and also add a nice flavor.
The 3 dressings we are making today are an asian dressing, an avocado herb dressing and a creamy cashew dressing.
All of these would be great over a salad, in a buddha bowl or in a wrap.
Make one on a Sunday and you will have dressings for the entire week ready to go in the fridge.
Need more sauce inspo? Check out all of my dips and dressings here.
- Combine all ingredients in a small bowl and whisk together.*
- Taste and adjust seasoning as needed.
CREAMY AVOCADO FRESH HERB DRESSING
- Add all ingredients to a food processor.
- Blend on high until smooth.
- Taste and adjust seasoning as needed.
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I Cant Believe Its Cashew Ranch Dressing
Just when you thought youd never get to enjoy ranch dressing without a bunch of a processed substitutes!
Another Sid and Lisa creation, this one will even impress your omnivore friends and leave them shaking their heads, saying, I cant believe its cashew. Hence the clever name.
How to Use It:
I think everyone knows how to use a Ranch dressing, but I love to throw this on big salads with roasted veggies, chickpeas, and tomatoes, and toss in some pumpkin seeds for crunch.
We also use it as a dipping sauce for veggies.
- 1/4 tsp fresh ground black pepper or, to taste
- Optional: 1 tsp hot sauce
Blend all ingredients till creamy and smooth. Make sure not to blend so long that it gets hot. If too thick, add more water.
This dressing thickens in fridge, so add a little water as needed to thin before using.
Easy Peanut Salad Dressing
This creamy, slightly spicy dressing is perfect for a Thai-inspired salad of mixed greens and other veggies.
Bonus, this peanut dressing is multi-use! Add it to ramen and curry, use it for stir-fries, or serve it as a dip.
Its so easy. You just throw everything into a blender and wait until smooth.
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How To Make Vegan Chickpea Salad With Lemon Dill Dressing
In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, and tofu, and toss well.
In another small bowl, add the dressing ingredients and mix well.
Then pour the dressing all over the chickpea bowl and toss well to coat.
Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for 15 minutes to half an hour and then serve.
Creamy Vegan Bbq Ranch Dressing
This creamy oil-free ranch tastes good with just about anything. That baked cauliflower wings we just talked about? Dip these babies in there!
In the mood for burritos, tacos or any type of salad? Make this cashew-based ranch, perfectly flavored to be really addictive and have you eat your veggies without a problem.
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How To Serve As A Balanced Vegan Meal
This vegan Italian dressing is incredibly versatile. You can easily use it for a garden salad with a base of leafy greens and any additional veggies or salad add-ins you like! Toss in some chickpeas for protein and croutons for a more well-rounded meal.
It also tastes amazing as the dressing for a cold pasta salad or hot pasta dinner. Why not use it to flavor some rice or other grain?! Along with some roasted veggies and chickpeas, youll have a balanced meal.
Ive also used this dressing to roast veggies in. Chop your vegetables, toss with dressing and roast! The result is some truly amazing, flavorful roasted veggies the perfect side dish.
What Makes This Dressing Vegan
Theres no need to soak cashews or seek out hard-to-find ingredients to make this vegan dressing. It emulates the classic with basic ingredients that youll likely find in your local supermarket.
In traditional Caesar dressing, an egg-based emulsion creates the creaminess, much like in homemade mayonnaise. Here, the eggs are replaced with tahini, a naturally thick and creamy sesame seed paste. It adds a slightly nutty flavor to the dressing without overpowering it.
Nutritional yeast steps in effortlessly for Parmesan cheese, and soy sauce steps in for Worcestershire sauce, which contains anchovies. Or, if you can find it, use vegan Worcestershire.
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Tips When Making Lemon Dressing
1) I used a 3:2 oil to acid ratio for this recipe. If you are using it for marinades and braising, feel free to modify this to fit your recipe better. Use more oil, especially when you are grilling or roasting your dish.
2) You can add your favorite herbs to make this even more flavorful. A pinch of basil, chives, dill, or parsley will take this dressing to the next level! Here’s a great way to keep your herbs fresh!
3) As always, do a taste test! You might think your dressing is too tangy, savory, or sweet when you taste it as it is. But try scooping a bit into lettuce or kale first and see how it plays against the greens. Then make the adjustment after, if needed.
4) Add a pinch of red pepper flakes to give your dressing a kick!
How To Make Vegan Salad Dressing At Home
Are you ready to make the easiest dressing ever? Grab your blender and lets go.
- Add all ingredients except the oil to small blender jar . Blend until smooth.
- Slowly stream in the oil while the blender is running on low. It will thicken and emulsify by doing this.
- Pour into a jar for storing in the fridge. Thats it!
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How To Store Leftover Dressing
I always make salad dressing in a mason jar. This way, I just pop the lid on to refrigerate leftovers without using any extra dishes. If you didnt use a jar, pour extra dressing into an airtight container before refrigerating.
Itll last in the fridge for up to a week. You can easily make a double or triple batch if you want extra!
If you make this recipe, please rate and comment below to help others benefit from your experience!
How To Make Lemon Dressing
All you need to do is combine all your ingredients in a medium mixing bowl and whisk until everything is well combined. You can also place all the ingredients in a jar, put the lid on, close it tightly, and then shake well. You can let the dressing rest for a bit to let the flavors mingle, then use it with your salads!
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Why Make Salad Dressing Without Oil
When we eat foods in their whole state, enjoying the avocado instead of its extracted oil, for example, we consume all of the plant’s beneficial nutrients instead of just the concentrated fat. This means we also get fiber, protein, antioxidants, minerals, and more.
Whole-food plant-based diets have been growing in popularity in recent years among both vegans and non-vegans alike. If you’re not familiar with the ins-and-outs of a WFPB diet, there are many great resources online, and don’t forget about free books at the library!
If you’re looking for an easy place to start, the documentary Forks Over Knives is probably the best way to quickly learn the basics, including why people choose to avoid oil.
How To Make This Recipe
The Jennifer salad recipe just requires a little bit of chopping, which you can do while the bulgur cooks. All it needs is a gentle toss and a drizzle of dressing, and youre done! Here are the details:
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But what if your crowd is not among the legion of mayonnaise lovers? Alternative options abound! Potato salad in some form or other has been around for centuries, but only since the 1920s has jarred mayonnaise been the defining ingredient in its dressing.
The beauty of potato salad is that you can use pretty much any kind of dressing, dip or sauce to make it. If you love it on vegetables, starches, proteins, your fingers, it will probably taste just as good tossed with warm chunks of velvety potato. Maybe even better. Hot bacon dressing, herby pesto, garlicky yoghurt all make fantastic potato salads, without a jar of mayo in sight.
For this version, I wanted to come up with something that was as creamy as mayonnaise, but vegan-friendly and able to sit outside for hours without anyones getting anxious.
The key is tahini.
When seasoned with lemon and garlic and whisked with ice water, tahini goes from gloppy and oily to pale, thick and emulsified with a bright and pungent flavour thats also earthy and rich.
Add the dressing to the potatoes while they are still hot, so they can absorb the most flavour . Let the potatoes cool in the dressing before serving.
Homemade Vegan Italian Dressing Ingredients
This recipe uses simple ingredients that are likely already in your vegan kitchen!
- Olive oil: One of the base ingredients for this dressing is olive oil which provides a rich flavor and makes for satiating dressings.
- Red wine vinegar: This recipe is intended to replicate a zesty Italian dressing and to get that tang, red wine vinegar is a great choice! You can use white wine vinegar if you prefer or if thats what you have on hand.
- Garlic: Fresh garlic is a must for robust flavor and some kick in this zesty dressing. If more convenient, use ½ teaspoon of garlic powder instead.
- Onion: Along with the garlic, onion is a delicious ingredient that packs in flavor to this Italian dressing. If needed, or to save time, use ½ teaspoon of onion powder instead.
- Oregano: Herbs are always a great choice to add flavor and oregano is a tasty choice that brings an Italian flavor.
- Lemon juice: For a fresh, citrusy zing, lemon juice rounds out the flavor of this dressing.
- Salt and pepper: Boost flavors with salt and pepper!
- Sugar: Some sugar helps balance the sour flavors of vinegar and lemon juice. Store-bought salad dressings often contain quite a bit of sugar so this ingredient truly helps achieve that flavor. I use regular, granulated sugar, but cane sugar also works.
- Nutritional yeast: Many Italian dressings include some type of cheese and nutritional yeast is essentially the vegan version of that. It offers delicious flavor and makes the dressing taste creamier.
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Everyday Tahini Salad Dressing
Tahini is one of my go-to ingredients. I drizzle it on everything, use it in energy balls, make cookies with it and it’s definitely the base of my go-to salad dressing. Our first staple vegan salad dressing is my fave: my everyday tahini! It’s the one I make most often, the one I find goes with everything and you will always find it in my fridge!
Everyday Tahini Dressing goes well with:
How To Make An Easy Vegan Salad Dressing
This homemade salad dressing comes together in just 2 steps. All you have to do is toss the ingredients except for the oil into a food processor, and pulse it until theyre smooth. Then, leaving the blender running, slowly add in the oil until the desired consistency has been reached. To finish add salt, pepper, and lemon juice to taste. Then, if you want a thinner dressing, slowly add in up to 2 Tablespoons of extra water or coconut milk.
Note: Using tahini in place of avocado will create a thinner texture. To create a thicker consistency and a rich flavor profile, feel free to use 1/4 cup tahini and 2 slices of avocado instead of one or the other.
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