Description
This Quick & Creamy Vegan Italian Dressing covers all the bases! It's oil-free, mayo free, and perfect for pasta salads, sandwiches, and drizzling over greens! And it's totally guilt free!
Ingredients
1 cup raw cashews (soaked for 30 min if not using a high speed blender)
1/4 cup red wine vinegar (can also use white wine vinegar)
1/2 cup water
1 Tablespoon lemon juice
1 Tablespoon maple syrup
2 Tablespoons nutritional yeast
1 teaspoon dijon
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon oregano
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/4 tsp salt
1/8 tsp pepper
Instructions
- Add all ingredients to a blender and blend on high for 1 minute or until it has a creamy consistency. The dressing should be silky smooth.
Notes
Vinegar swap: Use white wine vinegar if you don’t have red.
Herb hack: Out of basil, parsley, or oregano? Swap with 2 tsp Italian seasoning.
Sweetener tweak: Maple syrup can be swapped for agave.
Storage: Fridge for up to 5 days, it may thicken slightly so stir before using or add a splash of water if needed. Do not freeze.
Pasta Salad Tip: This dressing made just the right amount to pour over 8 ounces of cooked pasta with added mix ins. For my recipe testing I used Bow Tie Pasta. Rotini would be great too.
- Prep Time: 5 minutes
- Category: Condiments
- Method: Blender
- Cuisine: Plant Based