Vegan Italian Dressing (Oil-Free!)
This quick & easy Italian-style dressing is deliciously bold and flavorful! Choose to make it either thin or creamy (adding hummus or tahini).
Servings: 4
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup hummus*
- 1 1/2 Tbsp. nutritional yeast
- 2 tsp. pure maple syrup
- 2 tsp. white miso
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Italian seasoning
- 1/4 tsp. garlic powder
Pulse in:
- 1-2 Tbsp. fresh parsley, chopped
Instructions
- Add all ingredients except fresh parsley to a small high-speed blender. (I use a small NutriBullet which works great for sauce and dressing.) Blend until smooth. Add 1-3 Tbsp. water if needed to reach your desired consistency.
- Then add the parsley. Pulse once or twice to incorporate. (Blending this too much will turn the dressing green.)
Notes
*Or tahini: Instead of the hummus, you can substitute up to 1 Tbsp. runny tahini for the hummus.
Non-creamy version: Omit the hummus/tahini. Instead blend in 2 Tbsp. water and optional 1-2 tsp. chia seeds which will slightly thicken the dressing as it sits. (Though I much prefer the creamy hummus/tahini version!)
For oil-free: Use my oil-free homemade hummus recipe, because most store-bought hummus contains oil.
Yield: Recipe makes about 1/2 cup dressing (just over) using the hummus.
Nutrition Per Serving (Estimate)
Calories: 58 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 128 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 101 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mg
