Why You’ll Love This Recipe
This recipe is perfect for anyone looking to enjoy a rich and satisfying dressing while sticking to a whole-food, plant-based lifestyle. It’s completely oil-free, dairy-free, and egg-free, yet it still achieves that creamy, indulgent texture. Plus, it’s made with simple ingredients and comes together in just minutes using a blender or food processor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Raw cashews (soaked) or silken tofu
- Unsweetened plant-based milk or water
- Tomato paste or ketchup
- Apple cider vinegar or white vinegar
- Dijon mustard
- Maple syrup or date syrup
- Garlic powder
- Onion powder
- Salt
- Dill pickles or pickle relish
- Finely chopped onion (optional for texture)
- Fresh ground black pepper
Directions
- Soak the cashews (if using): Soak raw cashews in hot water for at least 15–20 minutes, then drain. (Skip this step if using silken tofu.)
- Blend the base: Add soaked cashews or silken tofu, plant milk or water, tomato paste, vinegar, mustard, maple syrup, garlic powder, onion powder, and salt to a blender. Blend until smooth and creamy.
- Add the mix-ins: Stir in chopped pickles or relish and finely chopped onion (if using) for texture and tang. Mix well by hand or pulse gently in the blender for a chunkier texture.
- Taste and adjust: Taste the dressing and adjust seasonings—add more vinegar for tang, more syrup for sweetness, or more salt as needed.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Servings and timing
Servings: 1 cup (approximately 8–10 servings)
Prep Time: 5 minutes
Soak Time (if using cashews): 20 minutes
Total Time: 25 minutes
Variations
- Use silken tofu instead of cashews for a nut-free version.
- Add a dash of hot sauce or cayenne for a spicier kick.
- Use date paste instead of maple syrup for a whole-food sweetener.
- Add a touch of smoked paprika for a smoky flavor.
- Blend in roasted red pepper for a colorful twist.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 7 days. Stir before each use, as natural separation may occur. This dressing is not suitable for freezing, as it may affect the texture after thawing.
FAQs
Can I make this dressing without a blender?
If using cashews, a blender is necessary for a smooth texture. If using silken tofu, you may be able to whisk it by hand or use an immersion blender.
Is this dressing really oil-free?
Yes, there is no added oil in this recipe. Creaminess comes from cashews or tofu.
What can I substitute for pickles?
Use finely chopped capers or olives for a similar salty tang if pickles aren’t available.
Can I make it nut-free?
Yes, substitute cashews with silken tofu or sunflower seeds (soaked and blended).
How long does this dressing last?
It lasts up to 7 days in the refrigerator in an airtight container.
Can I freeze the leftover dressing?
Freezing is not recommended due to changes in texture after thawing.
Is this dressing good for meal prep?
Absolutely. It stores well and is perfect for batch prepping lunches or salad bowls.
What do I serve this with?
Use it on veggie burgers, salads, wraps, sandwiches, or as a dip for fries and veggies.
How do I make it thicker or thinner?
To thicken, reduce the liquid slightly. To thin, add more plant milk or water a tablespoon at a time.
Can I use vinegar alternatives?
Yes, lemon juice or white balsamic vinegar can work well depending on your flavor preference.
Conclusion
This Oil Free Vegan Thousand Island Dressing is a wholesome and flavorful alternative to the traditional version. With its creamy texture and tangy-sweet flavor, it’s a versatile addition to any plant-based kitchen. Easy to make, easy to love—and you’ll never miss the oil.
PrintOil Free Vegan Thousand Island Dressing
Oil Free Vegan Thousand Island Dressing is a creamy, tangy, and slightly sweet plant-based condiment made with cashews or tofu instead of oil. Perfect for salads, burgers, sandwiches, or as a dip, it’s a healthier twist on a classic favorite.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (including soak time)
- Yield: 1 cup (8–10 servings)
- Category: Condiment, Dressing
- Method: Blended
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup raw cashews, soaked 20 minutes (or 1 cup silken tofu for nut-free)
- 1/2 cup unsweetened plant-based milk or water
- 2 tbsp tomato paste or ketchup
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp Dijon mustard
- 1–2 tsp maple syrup or date syrup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 tbsp dill pickles or pickle relish, finely chopped
- 2 tbsp finely chopped onion (optional)
- Fresh ground black pepper, to taste
Instructions
If using cashews, soak them in hot water for 15–20 minutes, then drain. Skip if using silken tofu.
- Add cashews or tofu, plant milk or water, tomato paste, vinegar, mustard, maple syrup, garlic powder, onion powder, and salt to a blender. Blend until smooth and creamy.
- Stir in chopped pickles or relish and onion (if using) for texture. Pulse briefly if a chunkier texture is preferred.
- Taste and adjust seasoning—more vinegar for tang, syrup for sweetness, or salt as needed.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Notes
- For a nut-free version, use silken tofu instead of cashews.
- Add a pinch of cayenne or hot sauce for spice.
- Use date paste instead of maple syrup for a whole-food sweetener.
- Add smoked paprika or roasted red pepper for a smoky twist.
- Stores well for up to 7 days in the fridge; not freezer-friendly.
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
