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.
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.