A delicious, homemade Creamy Italian Dressing that is vegan, raw, dairy-free, oil-free and soy-free! So good you will never need store-bought again! Made with cashews, red wine vinegar and Italian dried herbs and ready in 5 minutes!
I don't eat salads very often, I'm more of a rice, beans and potato eater. However, I DO love salads when I do eat them and I love to load them up and drizzle on some amazing, creamy and bold-flavored dressing all over it. Most salad dressings are so loaded with oil, it's rather gross. This Vegan Oil-Free Creamy Italian Dressing will not have you missing the oil one bit.
This dressing was a reader request for her son who loves Italian dressing, but of course, consuming the oil versions are unhealthy. This one is not only oil-free, but it's made from healthy ingredients and all plant-based, as well as raw. Using raw cashews gives it the creamy factor and red wine vinegar and lemon juice give it that signature tart flavor. I added mustard powder, Italian dried seasoning, pepper, paprika, garlic powder, salt and just a small touch of syrup to help balance out the acidity. The result is a creamy, deeply-flavored and amazing.
It only takes 5 minutes to make too...just blend the raw cashews with the Italian herbs, spices, lemon juice, red wine vinegar, syrup, water and salt/pepper and boom, done. While it sure is delicious straight out of the blender, the true flavor is best after it has chilled and settled in the fridge for a bit. It reaches it's optimum flavor that way and thickens even more. It couldn't be easier either, just 8 ingredients (+ s&p and water)!
I hope you all love this Vegan Oil-Free Creamy Italian Dressing! Be sure to leave me feedback below after you make it and if you take a pic, I'd love to see it on Instagram or Facebook! Tag me #thevegan8 on Instagram, so I don't miss your pics!
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.