Creamy Balsamic Dressing (Oil-Free!)

This easy Creamy Balsamic Dressing recipe is rich, tangy, and full of flavor. Plus you can make it with hummus or tahini... no dairy or refined oil needed! (Vegan, gluten-free, refined oil-free.)

This creamy balsamic salad dressing is rich, tangy, and full of flavor! It's an easy way to instantly elevate your salads at home.

Plus it's ready in 5 minutes with just a handful of simple ingredients. The secret to its creamy texture is using tahini or my homemade hummus... no dairy or refined oil needed! Either option is a great alternative to the typical mayo, sour cream, or yogurt found in most creamy dressings.

I love homemade dressings because they taste fresher than store-bought, and they give you full control over the ingredients so you can adjust the flavors exactly how you like it. This is a family favorite and I hope you enjoy it too!

Ingredients for Creamy Balsamic Dressing

For this recipe, you'll blend in a small high-speed blender or food processor:

• Balsamic vinegar
• Hummus or tahini: This creates the luscious, creamy texture and adds lots of body to the dressing. I use a tablespoon of drippy tahini or my favorite Oil-Free Hummus which has a neutral flavor that works well here. (But you can use store-bought hummus if desired. Just be aware these usually contain oil and can have a stronger flavor that alters the taste of the dressing.)
• Pure maple syrup: This adds subtle sweetness and helps balance the flavors. Feel free to swap in your own favorite sweetener like agave nectar or vegan honey. Use as much or as little as you'd like.
• White miso: This is a fermented soybean paste with mild umami flavor. I love using it in dressings to provide a deeper, more complex flavor. I highly recommend including it, but if you don't have any then simply salt well to taste instead.
• Dijon mustard
• Italian seasoning: You can also add black pepper to taste if desired.
• Garlic powder: Or you can toss in one clove minced garlic for a stronger flavor.

Customizing

Herbs & seasoning: Instead of Italian seasoning, use other dried herbs like basil, oregano, or thyme. Or if using fresh herbs, first blend the main ingredients then pulse them in a few times at the end.

Thickness: The dressing is fairly thick as written, so adjust as you see fit. Add less tahini or hummus for a slightly thinner dressing, or add a splash of water to thin it out. (It thickens further as it chills in the fridge.)

Adding oil: I prefer this dressing without oil, but you can include a tablespoon of good quality extra virgin olive oil or avocado oil if you wish to turn it into a creamy balsamic vinaigrette.

Blender tip: I use a small Nutri-Bullet which works great for dressings and smaller batches.

Serving

Leafy green salads: Drizzle it over your favorite greens like arugula, baby kale, spinach, or mixed spring greens. It pairs great with this Roasted Chickpea Salad with Hummus. It's also tasty over a simple bowl of strawberry and spinach salad.

Wraps: Spoon it on wraps for a unique flavor twist.

Grain salads & beyond: Toss it with various grain or bean salads like quinoa, lentil, or rice salads. Or drizzle it on a vegan Caprese salad with tomato slices, fresh basil, and dairy-free mozzarella.

Storing

Store the leftovers in an airtight container or sealed mason jar in the fridge. I find it keeps well for about 5 days.

For more inspiration, also browse all oil-free salad dressing recipes.

If you're enjoying this oil-free creamy balsamic salad dressing recipe, also check out:

• Vegan Italian Dressing
• Roasted Red Pepper Dressing
• Cucumber Salad

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