3 Vegan Oil-Free Salad Dressings

Posted by:Lindsay S. Nixon

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


  • 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


  1. 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.
  2. Chill until using.
  3. Makes 4-oz total, about ½ cup
  4. For best results, add capers to the salad.


Creamy Hummus Ranch


  • 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


  1. In a small bowl, combine almond milk and lemon juice together so it “curdles” and set aside briefly.
  2. In another bowl, whisk hummus, Dijon, dill, garlic powder, and a few dashes of onion powder together.
  3. Stir almond milk mixture to combine, then slowly pour into hummus mixture, only adding as much as you need to make a creamy dressing.
  4. Taste, adding more dil or other spice as desired.
  5. Refrigerate until using.


Thai Peanut Dressing


  • 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


  1. 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.
  2. Microwave for 10-20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk.
  3. Taste, adding more hot sauce as desired.

Chef's Note: For a richer sauce, substitute coconut milk for the nondairy.

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