A delicious, homemade Vegan Oil-free Creamy Italian Dressing that is vegan, raw, dairy-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!
VEGAN OIL-FREE CREAMY ITALIAN DRESSING
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.
HEALTHY AND OIL-FREE SALAD DRESSING
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. Learn all of my oil-free tips at How to Cook and Bake Without Oil. Using raw cashews gives it the creamy factor and red wine vinegar and lemon juice give it that signature tart flavor. I added dry yellow 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.
HOW TO MAKE VEGAN CREAMY ITALIAN DRESSING
It only takes 5 minutes to make this oil-free Italian dressing. You will 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, you only need 8 ingredients (+ s&p and water):
- raw cashews
- red wine vinegar
- lemon juice
- maple syrup or agave
- garlic powder
- dry yellow mustard
- Italian seasoning
Other Vegan Oil-free Dressing recipes:
Vegan Oil-Free Creamy Italian Dressing
- 3/4 cup (112g) raw, unsalted cashews (While I prefer the flavor with all cashews, for a lower fat version, you can sub half white beans and half cashews, but I would not recommend all beans or it really does change the taste/texture)
- 1/2 cup + 2 tablespoons (150g) water
- 3 tablespoons (45g) red wine vinegar
- 1 tablespoon (15g) fresh lemon juice
- 1 teaspoon maple syrup or agave (use 2 teaspoons for less acidic flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry yellow mustard powder
- 1/4 teaspoon paprika
- 1 tbsp + 1/4 teaspoon to add after blending dried Italian seasoning blend without salt or red pepper (I use McCormick brand)
- scant 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- If you do not have a high powered blender, then you will need to soak your cashews for 8-12 hours, the longer the better. Drain and rinse, then proceed with the recipe. They may not get 100% smooth in a regular blender and I find blending in a food processor (if you don't have a Vitamix/Blendtec) gets things smoother than a standard blender.
- Add all of the ingredients to a high powered blender (I use a Vitamix) and blend until completely smooth and creamy. I found the flavor to be perfect, but if you want more tart, then add a bit more lemon or red wine vinegar. Keep in mind, that the flavor reaches it's true taste after chilling, as well as thickens even more. Stir in the remaining 1/4 teaspoon Italian dried herbs.
- Chill in the fridge a minimum of an hour and then enjoy! When is sits overnight in the fridge, it will thicken up to the consistency of a dip, you can leave as is or add just a tiny bit of water to thin.