Vegan Creamy Italian Dressing
This delicious and zesty vegan creamy Italian dressing is oil-free and dairy-free, perfect for any salad or bowl.
Servings: 4
Calories: 68kcal
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 do a quick boil in water for 3 to 5 minutes to soften.
- Put 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 3 to 5 minutes. Drain and 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
Calories: 68kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 90mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
