Oil Free Greek Dressing

5 from 2 votes

This oil free Greek dressing has all the Mediterranean flavors. Creamy, tangy, and full of herby goodness, it’s delicious and easy to make.

Prep Time5

Cook Time3

Total Time8

Course: Sauces

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 66kcal

⅓ cup raw cashews soaked or quick-boiled to soften
¼ cup red wine vinegar or apple cider vinegar* (use apple cider vinegar for the Daniel Fast)
¼ cup water
1 to 2 cloves garlic minced
½ teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon Dijon mustard
1 ½ Tablespoons lemon juice
salt to taste I used ⅛ teaspoon

Add cashews to a pot with water and gently boil for 3 to 5 minutes. Alternatively, you can soak them overnight in water. Drain and set aside. The goal is to soften them enough to blend into a smooth, creamy dressing.
Add the soaked cashews, garlic, vinegar, water, dried oregano, Dijon mustard, lemon juice, salt, and pepper to a mini bullet blender.
Blend until smooth and creamy. Enjoy immediately!

Use apple cider vinegar if doing the Daniel Fast.
Add a pinch of lemon zest if you want a more lemon-forward dressing. If you're into lemony dressings, check out our Lemon Tahini Dressing.
After blending, give it a taste. Adjust the salt, pepper, or vinegar to your liking. For more herb flavor, add an extra pinch of oregano.
The salad dressing will be creamy after blending and will thicken slightly as it sits. If it's too thick, add a tablespoon or two of water to thin it out.
Store leftovers in an air-tight container like a mason jar with a lid for up to 5 days.