Vegan Thousand Island Dressing (Oil-Free!)
A sweet & tangy thousand island dressing made with no mayo, no ketchup, and no oil! This healthier version is rich, creamy, and so easy to make.
Servings: 8 (2-Tbsp. servings)
Ingredients
- 1/3 cup raw cashews (soaked*)
- 1/3 cup water
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. stoneground mustard
- 1 Tbsp. pure maple syrup
- 2 tsp. tomato paste
- 2 tsp. white miso
- 1 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika, sweet or smoked
Stir-in:
- 3 Tbsp. pickle relish, sweet or dill
Instructions
- Place all ingredients except pickle relish in a small high-speed blender. (I use a small NutriBullet which works great.) Blend for 20-30 seconds until smooth. Add a splash more water if needed to achieve desired consistency.
- Then stir in the pickle relish after blending.
- Enjoy the dressing immediately or chill it in the refrigerator for several hours to let the flavors further combine. (Be aware the dressing will slightly thicken as it chills.)
Notes
*Soaking cashews: Before blending, I like to "quick-soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are submerged. Let sit for about 10-15 minutes. Then drain and rinse. (Or you can soak the cashews in room temperature water for at least 4 hours or overnight. Then drain and rinse before using.)
Yield: Recipe makes 1 heaping cup dressing.
Storing: Store in a sealed glass jar or other airtight container in the fridge. I find it keeps for about 5-7 days.
Nutrition Per Serving (Estimate)
Calories: 52 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 74 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 126 IU | Vitamin C: 0.5 mg | Calcium: 10 mg | Iron: 1 mg
