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.
Servings: 6 (2 Tbsp. servings)
Ingredients
- 3 Tbsp. red wine vinegar
- 3 Tbsp. fresh lemon juice
- 1/4 cup hummus (or tahini - see notes*)
- 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
Instructions
- Place all ingredients in a small high-speed blender. (I use a NutriBullet which works great.) Blend for 20-30 seconds until smooth. Note: if you don't have a small high-speed blender, simply whisk everything in a small bowl until smooth & combined.
- Taste and adjust flavors if needed. (Add more lemon juice for acidity, more syrup to sweeten, more miso for salty/umami flavor, etc.)
Notes
*Tahini swap: Substitute the 1/4 cup hummus with about 1 Tbsp. tahini (or slightly more if desired).
Oil-free note: The recipe is oil-free if using my homemade hummus recipe (as most store-bought versions contain oil).
Storing: Store dressing in a sealed glass jar or other airtight container in the refrigerator. I find it keeps for about 5-7 days, but use your best judgement.
Yield: Recipe makes about 3/4 cup dressing with the hummus version (and about 2/3 cup with the tahini version).
Nutrition Per Serving (Estimate)
Calories: 30 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.2 g | Potassium: 51 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 12 IU | Vitamin C: 5 mg | Calcium: 16 mg | Iron: 0.4 mg
