This sweet & sour Vegan French Dressing recipe is made with simple, healthy ingredients. (No refined sugar or ketchup needed!) It's naturally sweetened, rich, and so flavorful. (Vegan, gluten-free, oil-free, nut-free.)
This Vegan French Dressing recipe is deliciously sweet, sour, and richly flavorful!
It tastes like a classic French, but is made healthier without ketchup, granulated sugar, and oil.
Making your own dressing at home is so quick, easy, and fun.
Plus you can control the ingredients and leave out any unwanted preservatives, artificial flavors, or high fructose corn syrup that often appear in store-bought salad dressings.
Ingredients for Vegan French Dressing
For this recipe you will blend in a small high-speed blender or food processor:
- Apple cider vinegar: Or you could also try white wine vinegar or red wine vinegar. (Although I haven't tested those versions.)
- Tomato paste: I use this to replace the typical ketchup found in traditional French dressing. Tomato paste usually comes in a small 6 ounce can, but I've also seen it in resealable glass jars or tubes as well. We'll use 2.5 tablespoons for this recipe.
- Pure maple syrup: This is a great natural sweetener. However you can replace it with agave nectar, vegan honey, or other sweetener of choice.
- White miso: This is a fermented soybean paste. It has a mild umami flavor and gives the dressing a deeper, more complex flavor. I highly recommend including it but if you don't have any, then salt well to taste. (You can also include black pepper.)
- Dijon mustard
- Dried onion powder: Onion powder and paprika are classic spices used in this salad dressing. Be sure your pantry spices are fresh (not expired) for best flavor.
- Smoked paprika: Or you can substitute regular sweet paprika if desired.
- Dried garlic powder
No blender? If you don't have a small blender, then simply whisk ingredients together in a bowl, or shake vigorously in a sealed jar until all ingredients are combined well. The texture won't be as smooth as using a blender, but it can still work. (I use a small NutriBullet blender for dressings and sauces which I highly recommend!)
Flavors: Adjust the flavors as you see fit, or add a pinch of herbs like dried oregano or Italian seasoning. You can also add a tiny splash of tamari, soy sauce, or Bragg's liquid aminos. Or use one clove minced garlic in place of garlic powder for a stronger flavor.
Extra-creamy dressing: For an even creamier texture, add soaked raw cashews to the blender. I'd add about 2-3 tablespoons or up to a quarter cup cashews. Then you will need to add more water to help blend. A dollop of hummus could also add extra-creamy texture, but I haven't tested this yet.
Salads: Serve this homemade French salad dressing with your favorite salad. Drizzle it on leafy greens, romaine, taco salad, spinach, or iceberg lettuce. Then add any veggies of choice.
Condiment: Use it as a sauce for sandwiches, wraps, roasted veggies, or whatever else sounds good!
Store leftover dressing in a small sealed mason glass jar (or other airtight container) in the fridge. I find it keeps well for about 5 days. It slightly thickens after chilling, so whisk in a splash of water to thin it back out if desired.
More Oil-Free Dressing
- Vegan Ranch Dressing
- Vegan Thousand Island Dressing
- Maple Dijon Dressing (vegan honey mustard)
- Vegan Italian Dressing
For more inspiration, also browse all vegan oil-free dressing recipes.
Vegan French Dressing (Oil-Free)
- 3 Tbsp. apple cider vinegar
- 2 1/2 Tbsp. tomato paste
- 2 Tbsp. pure maple syrup
- 2 tsp. white miso
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. smoked paprika (or sweet paprika)
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 cup water (more/less)
- Place all ingredients in a small high-speed blender. Blend for 20-30 seconds until smooth and creamy.
- Taste and adjust flavors if needed. Or add more water to thin to desired consistency.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this oil-free vegan French dressing recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
I made this today. Tasted like BBQ sauce - a good and very quick, healthy BBQ sauce. I'll use it as a glaze on my vegan "meatloaf" tonight and make it again in the future.
I will try your recipe again but with sweet paprika instead of smoked. Still searching for the perfect, healthy French dressing. Maybe that will be the trick.
Hello Sasa! Thanks very much for your thoughtful feedback. Sweet paprika could absolutely work instead of smoked. (Personally I enjoy the smokiness so opt for that.) But I'm hoping this becomes what you're looking for with the sweet paprika substitution! 🙂
Wonderful flavor! And love the healthy ingredients it's made with. Thank you!
So great to hear you enjoyed! Thanks for sharing!