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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
