Vegan Greek Dressing (Oil-Free!)

This delicious Vegan Greek Dressing is slightly creamy and FULL of tangy, bold flavor! It's quick & easy to make, and includes no refined oil. (Vegan, gluten-free, oil-free, naturally sweetened.)

This homemade Greek-style dressing is so easy to make and full of classic, bold, herby flavor!

Making your own dressings at home is a great way to enhance the freshness of your salads. Plus you can control the ingredients and customize it just the way you like.

In this recipe, instead of using olive oil that's typically found in dressings, we replace it with creamy hummus! This result is slightly thick, rich, and adds tasty flavor to boot.

I love this flavorful salad dressing and hope you do too!

Ingredients for Vegan Greek Dressing

For this recipe you'll blend together in a small high-powered blender:

• Red wine vinegar
• Fresh lemon juice: You'll need 3 tablespoons freshly squeezed lemon juice, which is about one lemon.
• Plain hummus: I use my homemade Oil-Free Hummus for this recipe. Including this gives the dressing some thickness and texture since we are omitting the oil. Feel free to use your own favorite store-bought hummus instead however. (Just be aware most of these contain oil.)
• White miso: This is a fermented soybean paste with mild umami flavor. It's absolutely delicious in dressings to give it a deeper, more complex flavor. I highly recommend including it, but if you don't have any then simply salt to taste.
• Pure maple syrup: Just a teaspoon of this natural sweetener helps balance the flavors. But you can add more to taste if desired for a sweeter flavor, or to help cut down the acidity.
• Dijon mustard
• Dried oregano: Most of the time I use dried oregano for the convenience and bold flavor, but you can swap in fresh oregano if you prefer! If using dried, be sure your pantry spices are good quality & fresh (not expired) for best flavor.
• Garlic powder: Or for a stronger flavor, use one fresh garlic clove.

Customizing

No blender? Simply add all ingredients to a jar, seal it well, then shake vigorously to combine. (Or you can also whisk it together in a bowl.) But if you have a blender, I recommend using it so the ingredients and herbs fully break down and incorporate.

Flavors: Change up the flavors as you see fit. Add lemon zest, black pepper, more or less vinegar, different herbs like basil, parsley, or Italian seasoning, or whatever else sounds good.

Serving

Salad: Drizzle this homemade dressing over a Greek-style salad bowl. (This Vegan Greek Salad pictured below is my favorite!) It's also great on other greens like a spring mix, kale, arugula, or romaine lettuce.

Wraps: Add it to sandwiches & wraps for a vibrant flavor boost!

Pasta salad: Toss it with a Greek-inspired pasta salad or orzo salad dishes. Create your own with ingredients like red onion, tomatoes, cucumber, Kalamata olives, green bell pepper, vegan feta cheese, chickpeas, fresh herbs, etc.

Storing

Store this Greek salad dressing in a sealed glass mason jar or other airtight container in the refrigerator. I find it keeps for about one week in the fridge, but use your best judgement.

More Oil-Free Dressing

• Roasted Red Pepper Dressing
• Vegan Ranch Dressing
• Maple Dijon Dressing (vegan honey mustard)
• Vegan Italian Dressing
• Carrot Ginger Miso Dressing

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

Vegan Greek Dressing (Oil-Free!)

This delicious Greek-inspired dressing is slightly creamy and FULL of tangy, bold flavor! It's quick & easy to make, and includes no refined oil.

5 from 2 votes

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Dressing

Cuisine: Gluten-Free, Greek-Inspired, Oil-Free, Vegan

Servings: 6 (2 Tbsp. servings)

US CustomaryMetric

Ingredients

• 3 Tbsp. red wine vinegar
• 3 Tbsp. fresh lemon juice
• 1/4 cup hummus
• 1 Tbsp. water
• 1 Tbsp. white miso
• 1 tsp. pure maple syrup
• 1/2 tsp. Dijon mustard
• 3/4 tsp. dried oregano
• 1/4 tsp. garlic powder

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Instructions

• Place all ingredients in a small high-speed blender. (I use a NutriBullet which works great for dressings and sauces.) Blend for 20-30 seconds until smooth.
• Taste and adjust flavors if needed. (More lemon juice for acidity, more syrup to sweeten, more miso for salty/umami flavor, etc.)

Notes

Yield: Recipe makes about 3/4 cup dressing.

Storing: Store dressing in a sealed glass jar or other airtight container in the refrigerator. I find it keeps for about 1 week, but use your best judgement.

Oil-free note: The recipe is oil-free if using my homemade hummus recipe (as most store-bought versions contain oil).

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Greek Dressing (Oil-Free!)

Amount per Serving

Calories

30

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

0.2

g

Potassium

 

51

mg

1

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

12

IU

0

%

Vitamin C

 

5

mg

6

%

Calcium

 

16

mg

2

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

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If you're enjoying this vegan Greek dressing recipe, also check out:

• Roasted Veggie Wrap with Hummus

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