vegan salad dressing

Tangy and oh-so-creamy vegan ranch dressing that is easy to make at home! Soaked cashews work their magic to create the creamiest, dreamiest ranch dressing or dip that is totally plant based and dairy free.

Best Homemade Vegan Ranch

cashew

water

rice vinegar

juice from 1 lemon (about 2 tablespoons)

salt

garlic powder

onion powder

dill OR 2-3 teaspoons dried dill*

Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.&nbsp;

Drain the cashews and add to your blender. Add the remaining ingredients except the dill, and blend until very smooth.

Now add the dill, and pulse a few times to combine. You don't want to blend the dill or it will end up very green.&nbsp;

Serve on salad or with fresh vegetables for dipping. This will keep for up to a week in the fridge. It will thicken in the fridge, just thin out with water until it reaches the consistency you prefer.&nbsp;

These healthy salad dressing recipes take any salad from boring to flavorful! These salad dressing recipes are easy to make, packed with flavor, vegan, dairy free, paleo and Whole30 friendly!

6 Healthy Salad Dressing Recipes

almond butter

lemons, juiced

ginger

turmeric

tbsp maple syrup (or dates

tsp black pepper

tahini

balsamic vinegar

tbsp dijon mustard

tsp salt

avocado oil

dairy free milk

red wine vinegar

tbsp dijon mustarrd

Italian seasoning

tbsp rice wine vinegar

tbsp apple cider vinegar

tbsp coconut aminos

tbsp sesame oil

cayenne pepper

raw cashews (soaked, see notes)

garlic olive oil garlic

chives

tsp Chipotle Powder

tsp smoked paprika

parsley

dill

avocado

limes, juiced

cilantro

cumin

Add the ingredients for the recipe to a high speed blender

Blend on high until fully incorporated

Store in a glass container in the fridge for 1 week.

This creamy avocado vinaigrette is healthy, delicious, and ready in less than five minutes.

Creamy Avocado Vinaigrette

white wine vinegar

lemon

Salt and pepper,

extra virgin olive oil

In a food processor, combine avocado, vinegar, lemon...

In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.

With processor running on low, stream in olive...

With processor running on low, stream in olive oil through the chute until just combined.

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

olive oil

lemon juice

Dijon mustard

shallots

agave

white miso

fine sea salt

black pepper

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

cucumber

Greek olives

red onion, thinly sliced

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

Citrus Tahini Dressing - this creamy, oil-free dressing is the perfect drizzle for all of your leafy greens. It would be great on roasted veggies too!

Citrus Tahini Dressing

orange juice

apple cider vinegar

salt (or

water (optional - if needed, to thin)

Whisk all ingredients in a small bowl or jar until smooth.

Drizzle on your favorite veggies or salad.

This Vegan Broccoli Salad is a stunning assortment of fresh green florets, dried berries, and crunchies tossed in a light vinaigrette dressing. A merge of amazing colors, flavors, and textures that create a perfect light and refreshing salad. Make this delectable fall raw salad in just 10 minutes!

Vegan Broccoli Salad

mint

orange juice (optional)

broccoli

walnuts

pumpkin seeds

cranberries

In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.

In a large bowl, add the broccoli, walnuts, pumpkin seeds, and dried cranberries.

Pour in the dressing and toss it together

A simple and tangy balsamic vinaigrette made with only 6 ingredients and 5 minutes of prep! Serve with salads or use as a marinade. 

Simple Balsamic Vinaigrette

(60 ml) balsamic vinegar

(120 ml) extra virgin olive oil

maple syrup

black pepper,

grated garlic

Add all ingredients to a jar and shake vigorously, until the oil and vinegar have emulsified. Season with additional salt and black pepper, to taste.

Serve as desired; store in the fridge for up to 10 days.

This recipe looks great! I love your balsamic kick recently. If I am avoiding oil, do you have a substitute? Maybe tahini or something of that nature? Thanks!

Our vegan Caesar dressing is super quick and easy to make and takes just a few simple ingredients. Plus it's gluten-free and nut-free so you anyone can enjoy it on their dish. Perfect as a dressing for your salads.

Vegan Caesar Dressing

silken tofu

tbsp mustard

tbsp miso paste

tbsp agave syrup

yeast

tsp, ground peppercorn

5-minute vegan caesar dressing

Place all ingredients in

Place all ingredients in a blender and blend until super smooth.

Taste and adjust the

Taste and adjust the seasoning to your liking. Your vegan caesar dressing is now ready to be served.

How to make Vegan Caesar Dressing

A tangy, creamy, and healthy Sesame Miso that's made in less than 5 minutes and with only 4 ingredients! Perfect for salads, bowls, and more.

Sesame Miso Dressing

Tahini*

Unseasoned Rice Vinegar

Shiro (Yellow) Miso Paste

tsp Maple Syrup

½ cup Water, plus more to taste

Add the Tahini, Rice Vinegar, Miso Paste, and Maple Syrup to a large bowl and mix to form a thick, even paste.

Slowly pour in the filtered water while you whisk the mixture. Continue to whisk until evenly incorporated, then serve as desired. Leftovers will keep in the fridge for up to 2 weeks.

I plan on making this, however, I never used Tahini, is there as specific type or are they all the same? Also why filtered water? I used bottled water but is there a specific type I should be using?

Great dressing, and spread on a pizza before cooking it gives an interesting crusty cheesy note. Thanks!

One of my favorite dressings! Quick,easy and super yummy

Wonderful recipe! This recipe is so versatile: it works great on green salads, pasta salads, falafel, and so much more. I’m so glad I found a recipe to use up all of the miso in my fridge.

This dressing is so good!  I've been wanting to try miso, and I'm so glad I did.  I will definitely be making this again!

A drizzling of this lovely Lemon Dressing will instantly brighten any dish you add it into! This classic vinaigrette will give even the simplest of tossed greens or veggie sticks a burst of zesty, sweet, and savory flavor. Make it using simple ingredients you likely already have around the kitchen in just under 5 minutes.

Lemon Dressing

garlic

Pepper

Combine all ingredients and whisk it up.

So easy, this healthy Mango Salad dressing can be made in a matter of minutes, an absolute crowd pleaser with vegan ingredients, makes any salad kid-friendly

Mango Salad Dressing

mango

honey or maple syrup

The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!

Enjoy it on salad, wraps and even served warm on pasta!

Oil-Free Creamy Italian Salad Dressing

(to 1 cup) water

tsp sea salt (optional)

Warm beans slightly then place in a blender...

Warm beans slightly then place in a blender or food processor (I used my Blendtec).

Pour in ½ cup water.

Squeeze juice from lemon into a small dish,...

Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.

Dump in the rest of the spices then...

Dump in the rest of the spices then blend/process well.

Scrap sides of container and add more water...

Scrap sides of container and add more water if necessary.

Dressing should come out creamy and smooth. More...

Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

This salad makes a very satisfying lunch thanks to the thickness of raw kale leaves and the fiber in beans. If you choose not to add beans, it can be served as a dinner side salad to accompany any dinner entree!

Kale and Cannellini Bean Salad with Oil-Free Miso-Ginger Dressing

kale,

cannellini beans,

avocado, diced

carrot, sliced

tomato,

red onion, sliced

Cilantro or parsley leaves,

Tbsp light miso paste

syrup

lime juice

water (optional)

Wash kale leaves, remove the thick central stem,...

Wash kale leaves, remove the thick central stem, tear the leaves with your hands, and place them in a salad bowl. You should have about 2 cups' worth of kale.

Add all of the vegetables to the bowl...

Add all of the vegetables to the bowl with kale. Add the dressing, toss well, and enjoy!

To make the dressing: In a separate small...

To make the dressing: In a separate small bowl, combine all of the dressing ingredients and whisk until well combined. You can add more/less of any ingredients to taste.

https://www.youtube.com/watch?v=BkuBS4s2tps

Learn how to make a delicious Kale and White Bean Salad with Oil-free Ginger-Miso Dressing - a healthy meal-sized salad full of plant-based goodness and flavor! Made with kale, cannellini beans, tomatoes, carrots, avocado, and purple onion, tossed in a vibrantly flavored homemade ginger-miso dressing.

➡️ Printable recipe for this salad: https://veganrunnereats.com/61/kale-and-cannellini-bean-salad/
➡️ More easy vegan recipes on my website: https://veganrunnereats.com/

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Top 13 vegan salad dressing recipes from across the web

The most viewed vegan salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Homemade Vegan Ranch

6 Healthy Salad Dressing Recipes

Creamy Avocado Vinaigrette

Chickpea Salad Niçoise

Citrus Tahini Dressing

Vegan Broccoli Salad

Simple Balsamic Vinaigrette

Vegan Caesar Dressing

Sesame Miso Dressing

Lemon Dressing

Mango Salad Dressing

Oil-Free Creamy Italian Salad Dress...

Kale and Cannellini Bean Salad with...

Top 13 vegan salad dressing recipes from across the web

The most viewed vegan salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Homemade Vegan Ranch

6 Healthy Salad Dressing Recipes

Creamy Avocado Vinaigrette

Chickpea Salad Niçoise

Citrus Tahini Dressing

Vegan Broccoli Salad

Simple Balsamic Vinaigrette

Vegan Caesar Dressing

Sesame Miso Dressing

Lemon Dressing

Mango Salad Dressing

Oil-Free Creamy Italian Salad Dress...

Kale and Cannellini Bean Salad with...

The most viewed vegan salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine