6 Plant-Based Oil-Free Salad Dressing Recipes Recipe

Introduction

Discover six delicious plant-based, oil-free salad dressings that bring flavor and creativity to your greens. From tangy tamari vinaigrette to creamy Italian, these dressings are easy to make and perfect for any salad.

Ingredients

• 1/4 cup tamari
• 1/4 cup balsamic or red wine vinegar
• 2 teaspoons Dijon mustard
• 6 tablespoons silken tofu
• 3 tablespoons stone ground mustard
• 3 tablespoons ketchup
• 1 teaspoon squeezed lemon juice
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 1/4 cup silken tofu
• 1/4 cup stone ground mustard
• 3 tablespoons agave syrup
• 4 large strawberries
• 1 tablespoon red wine vinegar
• 2 tablespoons agave syrup
• 6 tablespoons soft silken tofu
• 4 tablespoons water
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano flakes
• 1/2 teaspoon rosemary flakes
• 1/2 teaspoon basil flakes
• 1/4 cup tamari (optional soy sauce)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 clove garlic

Instructions

1. Tamari Vinaigrette: Mix 1/4 cup tamari, 1/4 cup balsamic or red wine vinegar, and 2 teaspoons Dijon mustard. Whisk until combined and toss with salad.
2. 1001 Islands: Puree 6 tablespoons silken tofu, 3 tablespoons stone ground mustard, 3 tablespoons ketchup, 1 teaspoon lemon juice, 1 pinch salt, and 1 pinch black pepper using an immersion blender or whisk briskly until smooth.
3. Agave Mustard: Puree 1/4 cup silken tofu, 1/4 cup stone ground mustard, 3 tablespoons agave syrup, 1 pinch salt, and 1 pinch black pepper until smooth with a blender or whisk.
4. Strawberry Vinaigrette: Mix or pulse 4 large strawberries, 1 tablespoon red wine vinegar, 2 tablespoons agave syrup, and 1 pinch black pepper in a food processor or blender. Pulse to keep some texture if desired.
5. Creamy Italian: Puree 6 tablespoons soft silken tofu and 4 tablespoons water in a food processor or immersion blender. Add 2 teaspoons lemon juice, 1/2 teaspoon each garlic powder, onion powder, oregano, rosemary, basil flakes, 1/2 teaspoon salt, and 1 pinch black pepper. Pulse blend to keep herb flakes visible.
6. Sesame Umami: Toast 2 tablespoons sesame seeds in a skillet over medium-high heat until they pop. Grind seeds in a spice grinder and whisk with 1/4 cup tamari, 2 tablespoons rice vinegar, 2 tablespoons water, and 1 clove garlic minced.

Tips & Variations

• Adjust the amount of agave syrup or vinegar to balance sweetness and acidity according to your taste.
• Use silken tofu for creaminess without added oil; firm tofu will not blend as smoothly.
• For extra zest, add fresh herbs like parsley or chives to the creamy Italian dressing.
• Substitute tamari with low-sodium soy sauce to reduce saltiness if desired.
• Reserve some strawberry seeds for texture by pulsing rather than fully blending the strawberry vinaigrette.

Storage

Store dressings in airtight containers in the refrigerator for up to 5 days. Shake or stir well before using as ingredients may settle or separate. The creamy dressings may thicken when chilled; let them sit at room temperature briefly and stir to restore smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dressings ahead of time?

Yes, these dressings can be prepared up to 5 days in advance and stored in the refrigerator. Just give them a good whisk or shake before serving.

Are these dressings suitable for people with soy allergies?

Most of these dressings contain tamari or tofu, which are soy-based. For soy allergies, substitute tamari with coconut aminos and omit tofu-based dressings.

6 Plant-Based Oil-Free Salad Dressing Recipes Recipe

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★★★★★

4.7 from 92 reviews

• Author: lina
• Total Time: 15 minutes
• Yield: Approximately 1 cup per dressing recipe 1x
• Diet: Vegan

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Description

Discover six vibrant and healthy plant-based, oil-free salad dressing recipes that bring a splash of flavor to your greens. These dressings use wholesome ingredients like tamari, silken tofu, fresh strawberries, and an array of herbs and spices to create delicious vinaigrettes and creamy dressings without any added oils, perfect for anyone seeking nutritious and allergy-friendly options.

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Ingredients

Scale 1x2x3x

Tamari Vinaigrette

• 1/4 cup tamari
• 1/4 cup balsamic or red wine vinegar
• 2 teaspoons Dijon mustard
• 6 tablespoons silken tofu
• 1 teaspoon squeezed lemon juice
• 1 pinch salt
• 1 pinch freshly ground black pepper

1001 Islands

• 3 tablespoons stone ground mustard
• 3 tablespoons ketchup
• 1/4 cup silken tofu
• 1 pinch salt (or to taste)
• 1 pinch freshly ground black pepper (or to taste)

Agave Mustard

• 1/4 cup stone ground mustard
• 3 tablespoons agave syrup
• 1 pinch salt (or to taste)
• 1 pinch freshly ground black pepper (or to taste)

Strawberry Vinaigrette

• 4 large strawberries
• 1 tablespoon red wine vinegar
• 2 tablespoons agave syrup
• 1 pinch freshly ground black pepper

Creamy Italian

• 6 tablespoons soft silken tofu
• 4 tablespoons water
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano flakes
• 1/2 teaspoon rosemary flakes
• 1/2 teaspoon basil flakes
• 1/2 teaspoon salt
• 1 pinch freshly ground black pepper

Sesame Umami

• 1/4 cup tamari (optional soy sauce)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 clove garlic

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Instructions

1. Tamari Vinaigrette: Combine tamari, balsamic or red wine vinegar, Dijon mustard, silken tofu, lemon juice, salt, and black pepper. Whisk thoroughly until the mixture is smooth and emulsified. Mix well with your salad of choice.
2. 1001 Islands: In a bowl, puree stone ground mustard, ketchup, silken tofu, salt, and freshly ground black pepper using an immersion blender or whisk briskly. Blend until smooth and creamy.
3. Agave Mustard: Puree stone ground mustard, agave syrup, salt, and pepper with an immersion blender or whisk vigorously until the mixture is smooth. This dressing blends sweetness with tang and spice perfectly.
4. Strawberry Vinaigrette: Combine fresh strawberries, red wine vinegar, agave syrup, and black pepper in a food processor or high-speed blender. Pulse gently to retain some texture if desired, creating a fresh and fruity dressing.
5. Creamy Italian: Blend silken tofu and water using a small food processor or immersion blender until smooth. Add lemon juice, garlic powder, onion powder, oregano, rosemary, basil, salt, and pepper. Pulse lightly to keep bits of herb flakes visible for texture and visual appeal.
6. Sesame Umami: Toast sesame seeds in a skillet over medium-high heat until they pop and become fragrant. Grind toasted seeds finely in a spice grinder. Whisk the ground seeds with tamari, rice vinegar, water, and minced garlic until fully combined. This dressing is packed with umami flavor without any oil.

Notes

• Silken tofu acts as a creamy base substitute for oil in these dressings, providing smooth texture and protein.
• Adjust salt and pepper according to your taste preferences.
• Use fresh herbs for best flavor in the Creamy Italian dressing.
• For the Strawberry Vinaigrette, pulse sparingly to maintain some strawberry pieces for texture.
• Sesame seeds must be toasted and ground freshly for optimal flavor in the Sesame Umami dressing.
• All dressings can be stored in airtight containers in the refrigerator for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 5 minutes (for toasting sesame seeds)
• Category: Salad Dressing
• Method: Blending
• Cuisine: Plant-Based, Vegan

Keywords: oil-free salad dressing, plant-based dressing, vegan vinaigrette, tofu salad dressing, healthy salad dressing, no oil dressing, homemade salad dressing