Dressings are the best way to take your healthy dish to the next level. Whether you want to change the flavor profile of your everyday salad, or kick a plate full of delicious roasted veggies up a notch, a dressing is the way to do it. However, most traditional dressings will almost always include oil, which we want to avoid. Check out these 3 amazing, flavor-packed dressings- made without oil.
1-Minute Vegan Caesar
Ingredients:
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp plain hummus
- 1 tbsp almond milk
- 1 tsp miso
- 1 tsp caper brine
- ½ tsp worcestershire sauce
- a dash of onion powder
- a dash of garlic powder
Instructions:
- In a small bowl or jar, whisk Dijon mustard, 2 tbsp fresh lemon juice (about ½ a lemon), nutritional yeast, hummus, almond milk, miso, 1 tsp brine (liquid) from a jar of capers or kalamata olives, Worcestershire sauce (or substitute low sodium soy sauce), with a few dashes of onion powder and one or two dashes garlic.
- Chill until using.
- Makes 4-oz total, about ½ cup
- For best results, add capers to the salad.
Creamy Hummus Ranch
Ingredients:
- ¼ cup almond milk
- 2 tsp lemon juice
- 3 tbsp plain hummus
- ¾ tsp Dijon mustard
- ½ tsp dried dill
- ¼ tsp garlic powder
- a dash of onion powder
Directions:
- In a small bowl, combine almond milk and lemon juice together so it “curdles” and set aside briefly.
- In another bowl, whisk hummus, Dijon, dill, garlic powder, and a few dashes of onion powder together.
- Stir almond milk mixture to combine, then slowly pour into hummus mixture, only adding as much as you need to make a creamy dressing.
- Taste, adding more dil or other spice as desired.
- Refrigerate until using.
Thai Peanut Dressing
Ingredients:
- 1 tbsp peanut butter
- 1 tbsp water
- 1 tbsp sweet red chili sauce
- ½ tsp lime juice
- 2 tsp low sodium soy sauce
- 1¼ tsp rice vinegar
- garlic powder
- ground ginger
- a dash of Sriracha
- 1 tbsp nondairy milk
Directions:
- In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce (you can use tamari to make it gluten-free, or coconut aminos to make it soy-free), rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce.
- Microwave for 10-20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk.
- Taste, adding more hot sauce as desired.
Chef's Note: For a richer sauce, substitute coconut milk for the nondairy.
