Vegan Creamy Italian Dressing

Creamy Vegan Italian Dressing that actually loves you back. This oil-free, dairy-free wonder is bright, herby, and silky enough to make any pile of greens taste like a restaurant salad. Blend it once, and you will wonder why you ever bought bottled dressing. Enjoy it on our Arugula Quinoa Salad.

This recipe is a modified version of the Vegan 8's Creamy Italian Dressing. This recipe uses apple cider vinegar, Homemade Date Syrup, and coconut aminos.

Why You'll Love This Recipe

• Creamy without oil or dairy
• 10 real-food ingredients you probably already have
• Tosses, drizzles, and dips like a pro
• Meal-prep friendly for the week
• Crowd-pleasing Italian flavor that works on salads, bowls, and even pizza crusts for dipping
• Daniel Fast approved!

What You'll Need to Make This Creamy Vegan Italian Dressing

1. Raw cashews create the creamy base and body so the dressing clings to leaves.
2. Lemon juice gives this creamy vegan Italian dressing a bright citrus lift for fresh flavor.
3. Homemade Date Syrup provides gentle sweetness to round the acids.
4. Italian seasoning offers that classic herb aroma, the signature of this dressing.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• No date syrup: use ¼ to ½ of a pitted Medjool date soaked in hot water before blending.
• Vinegar swap: red wine vinegar stands in nicely for apple cider vinegar. Although if you're doing the Daniel Fast, stick with apple cider vinegar.
• Nut-free idea: use silken tofu instead of cashews and omit the water.
• Herb twist: add extra dried oregano or a pinch of red pepper flakes for heat.
• Thicker dip: reduce water by 1 to 2 tablespoons for a veggie dip.

How to make this vegan Italian dressing

Step 1

Soften cashews by soaking them overnight, or do a quick boil for 3 to 5 minutes and then drain.

Step 2

Put softened cashews, apple cider vinegar, lemon juice, water, coconut aminos, homemade date syrup, garlic powder, paprika, and mustard powder into a mini blender.

Step 3

Blend until smooth and creamy.

Step 4

Add Italian seasoning and black pepper.

Step 5

Stir to incorporate the seasonings.

You can enjoy this dressing immediately, but it will thicken if you chill it in the refrigerator for at least two hours.

Expert Tips

Our preferred equipment is a mini bullet blender because it's easier to make smaller portions than in a standard blender, and it's also easier to clean up afterward. Since most of our readers are trying to lose weight, the calories in nut- and seed-based dressings are calorically dense, so portion-controlling these foods can help with weight loss goals.

If you're making a large batch for a big group, simply double or triple the recipe and use a standard blender.

Different Pairings for the Vegan Creamy Italian Dressing

• Drizzle over Mediterranean Quinoa Salad for a zesty, protein-packed lunch.
• Spoon over Vegan Chickpea Salad for a deli-style bowl or wrap.
• Use it on a simple Romaine salad like our Vegan Caesar Salad.
• Finish a colorful Nourish Bowl with a generous drizzle of the vegan creamy Italian dressing.
• Use it as a dip for our Single Serving Veggie Pizza crust or drizzle it over the top.

Recipe FAQs

This Vegan Creamy Italian Dressing delivers everything you want from a classic Italian dressing with none of the stuff you do not need. It is fast, fresh, and versatile, which makes it a permanent resident in the weekly meal-prep lineup. Blend it once, and your salads will not be the same again.

More Oil-Free Salad Dressings to Check Out

If you tried this Vegan Creamy Italian Dressing or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.