A delicious, homemade Vegan Creamy Italian Dressing that is 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!
Keyword: vegan Italian dressing, creamy vegan Italian dressing, oil-free Italian dressing
Author: Brandi Doming
3/4cup (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)
1/2cup + 2 tablespoons (150g)water
3tablespoons (45g)red wine vinegar
1tablespoon (15g)fresh lemon juice
1teaspoonmaple syrup or agave (use 2 teaspoons for less acidic flavor)
1/4teaspoondry yellow mustard powder
1tbsp + 1/4 teaspoonto add after blending dried Italian seasoning blend without salt or red pepper (I use McCormick brand)
scant 1/2 teaspoon fine sea salt
1/4teaspoonground 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.