Vegan Thousand Island Dressing (No Mayo!)
Learn how to make homemade dairy-free Vegan Thousand Island Dressing (No Mayo!) and oil-free! The perfectly sweet, tangy, bold, creamy and thick salad dressing for all of your salads or use as a dip for veggies!
Servings: 6
Calories: 93kcal
Ingredients
- 1/2 cup (75g) raw cashews
- 1/2 cup (120g) water
- 6 tablespoons (90g) ketchup
- 1 tablespoon (15g) fresh lemon juice
- 1-2 tablespoons (10-20g) raw finely diced white onion (I used 2, start with 1 if unsure)
- 1/4 teaspoon regular paprika
- 1/4 teaspoon dried mustard
- 1/4 teaspoon fine salt
- 2 tablespoons (20g) sweet pickle relish (reserve 1 tablespoon to stir in after blending)
- I use this scale.
Instructions
- If you have a Vitamix, you can make this in 10 minutes! If you don't, you will need to soak the raw cashews overnight (8-12 hours) in some water, drain and rinse. This is crucial so they are soft enough to blend into a perfectly smooth and creamy texture. Otherwise, you will have gritty dressing and nobody wants that.
- Add all of the ingredients, reserving 1 tablespoon of the sweet pickle relish to stir in after blending to a high-powered blender. Alternatively, if you are using soaked cashews, it will likely get smoother in a food processor if you have a weak blender. Blend on high until 100% smooth, scraping down the sides a couple of times during. If using my homemade ketchup, which is slightly less salty and sweet than commercial, taste and decide if you want to add more salt or relish. I do not and love it as is, but this dressing with my homemade ketchup is slightly less salty.
- Pour into a bowl or jar and stir in the reserved pickle relish. I added 2 tablespoons to stir in. This gives that classic textured look as well. If you would like a kick to your dressing, add a pinch of cayenne. This isn't classic, but cayenne always tastes good to me! Both my lemons and ketchup were cold from the fridge, so the dressing was cold and I could enjoy it right away. If you want to chill yours first, then go ahead, if needed. Serve over salads or as a veggie dip. It would be amazing on burgers or sandwiches as a spread, too! The flavor is so bold and delicious, it will liven up anything you serve it with.
- This will yield about 1 1/2 cups of dressing. Store in the fridge for about a week. You can freeze extra if you like. I have not tried freezing it, but I'm sure it would freeze fine. Just thaw in the fridge overnight and whisk back to a smooth consistency.
Nutrition
Serving: 6servings | Calories: 93kcal | Carbohydrates: 9.5g | Protein: 2.3g | Fat: 5.9g | Saturated Fat: 1.2g | Sodium: 275mg | Potassium: 140mg | Fiber: 0.6g | Sugar: 5.2g | Calcium: 10mg | Iron: 1mg