This oil-free Vegan Creamy Italian Dressing is so dang yummy that you'll be convinced to ditch the store-bought stuff for good. This healthy, dairy-free Italian dressing goes beautifully on salads and bowls and is used as a dipping sauce for pizza.
This recipe is a modified version of the Vegan 8's Creamy Italian Dressing. This recipe uses apple cider vinegar, Simple Homemade Date Syrup, and coconut aminos.
What this creamy Italian dressing is made of
- Raw cashews, soaked
- Lemon juice
- Apple cider vinegar (or red wine vinegar)
- Garlic powder
- Paprika
- Mustard powder
- Simple Homemade Date Syrup
- Coconut aminos
- Italian seasoning
- Black pepper
Our preferred equipment is a mini-blender because it's easier to make a smaller portion size 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 big batch for a large group, just double or triple the recipe and use a standard blender.
How to make this vegan Italian dressing
- Soak raw cashews in water overnight, or for 8 or more hours. (Note: If you don't have soaked raw cashews, follow the Pro Tip below.)
- Put soaked and softened cashews, apple cider vinegar, lemon juice, water, coconut aminos, date syrup, garlic powder, paprika, and mustard powder (everything except for the Italian seasoning and black pepper) into a mini blender. Blend until smooth and creamy.
- Finally, pour dressing into a mason jar or salad dressing jar. Add Italian seasoning and black pepper. Shake or stir well to combine.
- You can enjoy this dressing immediately, but it will thicken if you chill it in the refrigerator for at least two hours.
Store this vegan Italian dressing in an airtight container (e.g., mason jar or salad dressing jar) in the refrigerator for up to five days. This dress is not freezer-friendly.
Pro Tip if you don't have soaked cashews and date syrup
If you don't have soaked cashews and Homemade Date Syrup on hand, simply combine both the raw cashews and ¼ to ½ of a pitted date into a small pot with 2 cups of water. Bring to a gentle boil for 4 minutes. Drain and rinse with cool water.
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Vegan Creamy Italian Dressing (OIL-FREE)
Equipment
Ingredients
- ⅓ cup raw cashews
- ⅓ cup water
- 2 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp Simple Homemade Date Syrup
- ½ tsp coconut aminos
- ¼ tsp garlic powder
- ⅛ tsp dry mustard powder
- ⅛ tsp paprika
- 2 tsp Italian seasoning
- ⅛ tsp black pepper
- salt to taste optional
Instructions
- Soak raw cashews in water overnight, or for 8 or more hours. *See the Pro Tip below if you don't have soaked cashews.
- Put soaked and softened cashews, apple cider vinegar, lemon juice, water, coconut aminos, *homemade date syrup, garlic powder, paprika, and mustard powder (everything except for the Italian seasoning and black pepper) into a mini bullet blender. Blend until smooth and creamy.
- Finally, pour dressing into a mason jar or salad dressing jar. Add Italian seasoning and black pepper. Shake or stir well to combine.
- You can enjoy this dressing immediately, but it will thicken if you chill it in the refrigerator for at least two hours.
Notes
- Pro Tip: If you don't have soaked cashews and Homemade Date Syrup on hand, simply combine both the raw cashews and ¼ to ½ of a pitted date into a small pot with 2 cups of water. Bring to a gentle boil for 4 minutes. Drain and rinse with cool water. Then add them to the blender with other ingredients.
- Leftovers/Meal Prep: Store this vegan Italian dressing in an airtight container (e.g., mason jar or salad dressing jar) in the refrigerator for up to five days. This dress is not freezer-friendly.
Nutrition
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Marie
I happened to have all the ingredients for this recipe, I had a very busy day and was sure glad when I had my salad for lunch, this dressing was so good! Why did I wait so long to try it?
Gigi & Sersie
So glad you enjoyed it! It's a great staple. 🙂