If you’ve been craving that nostalgic, tangy-sweet sauce that takes veggie burgers, salads, and wraps to the next level, this Vegan Thousand Island Dressing delivers. Try it on our Tempeh Reuben Sandwich or Vegan Black Bean Sliders for the ultimate flavor combo.
This oil and dairy-free vegan thousand island dressing is the perfect finish to everything from a hearty Vegan Taco Salad to a Rainbow Salad or even as a Big Mac-style drizzle over Vegan Walnut Taco Meat Buddha bowl. And the best part? It takes just 5 minutes to whip up in your blender.
Jump to:
- Why You’ll Love This Vegan Thousand Island Dressing
- Health Benefits
- What’s In This Vegan Thousand Island Dressing
- Substitutions and Variations
- How to Make This Vegan Thousand Island Dressing
- Expert Tips
- Vegan Thousand Island Serving Suggestions
- Recipe FAQs
- Related Recipes to Check Out
- Vegan Thousand Island Dressing
Why You’ll Love This Vegan Thousand Island Dressing
- Creamy and rich without oil or mayo.
- Made from simple, pantry-friendly ingredients.
- High in plant-based protein thanks to silken tofu.
- Great as a salad dressing, sandwich spread, or dip.
- A quick and easy sauce upgrade to meals like our Vegan Black Bean Tacos or Tempeh BLT sandwich.
- One of our Starch Solution Recipes.
Health Benefits
- Silken tofu provides protein and calcium while creating a creamy base without dairy or oil. Learn more about the health benefits of tofu.
- Ketchup offers that classic tomato-sweet flavor while keeping it familiar and kid-friendly.
- Sweet pickle relish adds brightness and tang for that signature Thousand Island flavor.
- Coconut aminos bring in a hint of umami with less sodium than soy sauce.
- Mustard, paprika, black pepper all boost flavor and offer anti-inflammatory benefits.
- Red onion delivers crunch and bite while offering antioxidant support.
What’s In This Vegan Thousand Island Dressing
- Silken tofu – creamy base with a smooth, silky texture.
- Ketchup – sweet and tangy tomato flavor.
- Lemon juice – brightens the overall taste.
- Coconut aminos – adds depth and a touch of saltiness.
- Sweet pickle relish – classic Thousand Island flavor and crunch.
- Red onion – punchy and colorful, adds a slight crunch.
A complete list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Tofu swap: You can use our Cashew Vegan Mayo instead of tofu for a soy-free version.
- Daniel Fast adjustments: To make this vegan thousand island dressing recipe Daniel Fast compliant, remove the added sugar. For ketchup, use Primal Unsweetened Ketchup. Or make your own with tomato paste, vinegar, onion powder, garlic powder and a little Homemade Date Syrup. Also swap sweet relish for dill relish.
- Spicy version: Add a pinch of cayenne or blend in a spoonful of chopped jalapenos.
- Savory: Stir in chopped dill pickles or use dill relish instead of sweet relish if you prefer it more tangy and savory.
Want to explore more oil free salad dressings try our Oil Free Greek Dressing or Jalapeno Lime Aioli.
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How to Make This Vegan Thousand Island Dressing
Step 1: Blend the Base
Add silken tofu, ketchup, lemon juice, coconut aminos, mustard powder, paprika, and black pepper to a blender or food processor. Blend until completely smooth.
Step 2: Stir in the Crunch
Stir in the sweet relish and chopped red onion for texture and that signature Thousand Island zing.
Step 3: Taste and Adjust
Taste and adjust as needed add more lemon for tang, more relish for sweetness, or a dash more mustard for bite.
Step 4: Refrigerate and Enjoy
Transfer the finished dressing to an airtight container and refrigerate for at least 30 minutes. This allows the flavors to meld and the texture to thicken slightly. Stir before serving and enjoy throughout the week.
Expert Tips
- Use firm silken tofu for best results. Soft silken tofu may be too watery, while extra firm may be too thick.
- Balance is key. If it’s too tangy, add a tiny bit more ketchup. Too sweet? A dash more lemon juice will fix that.
- Meal prep friendly. It keeps for 4–5 days in an airtight glass jar in the fridge.
This sauce also makes an amazing spread on the Vegan Chicken Burger, just add lettuce, tomato, and a whole grain bun for the ultimate plant-based sandwich.
Vegan Thousand Island Serving Suggestions
- Drizzle this dressing over our Vegan Wedge Salad instead of the Vegan Blue Cheese Dressing to bring a tangy, creamy kick that complements the smoky tempeh bacon and crisp iceberg.
- Serve our Vegan Chickpea Salad on a bed of mixed salad greens and add a swirl of this vegan thousand island dressing. The creamy, sweet dressing balances the nutty chickpeas and crunchy veggies.
- Use this vegan thousand island dressing as a dip for our Air Fryer Smashed Potatoes. The creamy richness makes those smashed potatoes feel indulgent without dairy.
- Spread this dressing over toasted Whole Wheat Bagels or sourdough bread and top with our Chickpea Tuna Salad for a plant‑based, flavorful open faced sandwich. The creaminess ties everything together.
Recipe FAQs
Traditionally, it’s made with mayo and sometimes eggs. This version skips the animal products and uses silken tofu instead.
Absolutely. It’s amazing on plant-based burgers, sandwiches, wraps, and bowls.
Creamy, tangy, a little sweet, with a hint of spice. It's just like the classic, but lighter and fresher.
Store leftovers in an airtight container, like a mason jar, in the fridge for up to 5 days.
This Vegan Thousand Island Dressing is proof that healthy and indulgent can live on the same plate. It brings creamy comfort, zippy flavor, and versatility all in one jar, and it’s ready in minutes. Whether you're meal prepping our famous Southwestern Salad in a Jar, or just need a killer sauce for your next sandwich, this dressing will quickly become your go-to. It’s simple, satisfying, and made to nourish. Exactly what your meals have been waiting for.
Related Recipes to Check Out
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Vegan Thousand Island Dressing
Equipment
Ingredients
- 12 oz silken tofu, drained and patted dry
- ¼ cup ketchup
- 1 Tablespoon lemon juice
- 1 Tablespoon coconut aminos
- ¼ tsp mustard powder
- ¼ tsp paprika
- ⅛ tsp black pepper
- ¼ cup red onion, minced
- 2 Tablespoons sweet pickle relish
Instructions
- Add tofu, ketchup, lemon juice, coconut aminos, mustard powder, paprika, and black pepper to a blender or food processor. Blend until silky smooth.
- Gently stir in the chopped red onion and sweet pickle relish. Don’t blend these in—you want the texture.
- For best results, let it rest in the fridge for 20–30 minutes to chill and allow flavors to meld. Stir again before using.
Notes
- Use firm silken tofu. For best texture, go with firm silken tofu not soft or extra firm. It blends smooth while keeping a good body without becoming watery.
- Don’t skip the stir-in step. Blending the relish and red onion can make the dressing overly smooth and lose that classic Thousand Island texture. Stirring them in after blending keeps it authentic.
- Make it your own. You can adjust the sweetness or tang by tweaking the ketchup and lemon juice. Add more pickle relish for extra punch or a pinch of cayenne for heat.
- Storage tip. Store in an airtight glass jar in the fridge. It will keep well for up to 5 days. Give it a quick stir before each use.
- Meal prep friendly. This dressing is perfect for making ahead to use throughout the week on sandwiches, salads, wraps, and bowls.
- Great for kids and picky eaters. The familiar flavor profile makes this dressing a hit for all ages, especially when served with sliders or potato dishes.
Sersie
Great dairy free alternative to the traditional thousand island.