No Sweat Vegan

  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

subscribe
search icon
Homepage link
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

×
Home » Recipes

Vegan Italian Dressing (Creamy & Oil-free)

Published: 26 Aug 2020 · Updated: 7 Nov 2024 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 14 Comments

9342 shares
  • Facebook
  • Email
Jump to Recipe
Creamy vegan Italian dressing (Oil-Free)
Creamy vegan Italian dressing (Oil-Free)

This Vegan Italian Dressing is rich and creamy, yet oil-free! With cashews and just a handful of pantry ingredients, you can whip up this versatile plant-based dressing in minutes. Perfect for topping salads or roasted potatoes, or thicken it up for a decadent veggie dip.

Jar of vegan Italian dressing next to a bowl of salad.

Nothing compliments a salad quite like the perfect dressing. And this Vegan Italian Dressing is just right. Rich and creamy, but without any dairy or oil, you can feel good about adding this to any dish. Not only is this a healthy version of the classic creamy Italian dressing--but it's even tastier!

Let's pause here for a personal testimonial. The first time I made this Italian dressing, my kids, ages 5 and 9, asked me if they could eat a salad. Just so they could eat this Italian dressing. Yes, this dressing is so amazingly delicious, that my avid anti-salad boys were willing to eat lettuce. If that doesn't sell you on this dressing, I don't know what will.

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • How to Serve
  • Top Tip
  • FAQs
  • Related recipes
  • 📖 Recipe

Ingredients

Here's what you need to make this creamy vegan Italian Dressing!

Ingredients for vegan creamy Italian salad dressing.
  • Raw Cashews -- These are the creamy base of this dressing. You could also use blanched almonds or sunflower seeds.
  • Nutritional Yeast -- This adds to the creaminess of the dressing.
  • Red Wine Vinegar -- For acidity.
  • lemon juice -- For additional acidity and citrus undertones.
  • Dried Italian Herbs I used a mix of Italian herbs that includes oregano, basil, marjoram, thyme, sage, and rosemary. If you have an Italian herb mix already, just use that. If not, use ½ tablespoon of each herb (or a mix of what you have at home).
  • Granulated Onion -- This should be powdered onion. It adds to the flavor.
  • Dijon Mustard -- This deepens the flavor.
  • a few garlic cloves or Granulated Garlic -- Granulated garlic is a less pronounced flavor, if that's what you prefer.
  • water -- To help thin it out to a dressing consistency.
  • Sea Salt -- To enhance the other flavors.

Instructions

Here are step-by-step instructions.

Cashews in a pot.
  1. Boil the cashews for ten minutes (alternately you could soak them overnight). Drain, rinse, and then add the cashews to a high-speed blender with the other liquid ingredients. Blend until smooth and creamy.
Jar of creamy Italian dressing being poured onto a salad.
  1. Add the rest of the ingredients and blend to combine. Then taste and adjust the seasonings if necessary. You could also add a little more water if you prefer a thinner consistency. And that's it! Serve right away or store for later.

Variations

Here are a few ways to switch things up!

  • Ranch -- Swap out the Italian herbs for ranch seasoning.
  • Nut-free -- Use sunflower seeds instead of cashews
  • Vegan Italian Dip -- Reduce the amount of water slightly to make a delicious dip!
Vegan Italian dressing in a jar surrounded by salad and other igredients.

Equipment

For this recipe, you'll need a small pot to boil the cashews. You'll also need a high-speed blender to make the dressing.

All of my favorite products and kitchen tools can be found in my Amazon shop.

Storage

Store in the refrigerator in an airtight container for up to a week. You can also freeze this dressing in an airtight container for up to 3 months. For single servings, freeze in an ice cube tray. Once frozen, transfer the cubes to a freezer bag or container and store for up to 3 months.

How to Serve

This dressing is obviously the perfect topping for a big Italian Salad. But feel free to think outside of the box. It's delicious drizzled over roasted potatoes or veggies.

Or you can reduce the amount of water for a thicker veggie dip or sandwich spread. Next time you make a vegetable tray, this creamy Italian dip can be the star!

Top Tip

For this plant-based dressing recipe, I used a mix of dried Italian herbs that include: oregano, basil, marjoram, thyme, sage, and rosemary. If you already have a jar of Italian herbs at home, just use what you have. If you don't, then add half a tablespoon of each herb. If you're missing any of these herbs, don't fret! Just double up on oregano and basil (or whatever you have). The precise mix doesn't matter for this recipe.

Creamy Italian dressing being poured over a salad.

FAQs

Can I make it without Cashews?

If you don't have cashews, there are a few possibilities. You could substitute the cashews with almonds or sunflower seeds (prepared the same way). It will alter the flavor slightly, but it will still taste great. If you're looking for a lower-calorie, seed- and nut-free option you can use silken tofu. Just skip the boiling steps and add it straight to the blender. The flavor will be a little tangier, but I've made it this way too, and though I prefer it with cashews, it was definitely tasty.

Is Italian Dressing normally vegan?

It really depends. Generally speaking, creamy dressings include dairy and vinaigrettes do not. But you never really know what you're getting at a restaurant or at the grocery store, so always be sure to ask or check the label. That said, if you're making a salad at home, you can whip up this creamy Italian Dressing in mere minutes and the flavor is far superior to anything you can buy premade.

Related recipes

Check out these vegan salad and salad dressing recipes!

  • Sweet potato and spinach salad.
    Sweet Potato Spinach Salad (Vegan)
  • Closeup of vegan taco salad.
    Vegan Taco Salad
  • Rainbow chickpea salad in a bowl.
    Rainbow Chickpea Salad with Tahini Ginger Dressing
  • Tahini ginger dressing in a jar with a hand lifting a spoonful out.
    Tahini Ginger Dressing (Vegan + Oil-free)

📖 Recipe

Jar of vegan Italian dressing next to a bowl of salad.

Vegan Italian Dressing

This Vegan Italian Dressing is rich and creamy, yet oil-free! With cashews and just a handful of pantry ingredients, you can whip up this versatile plant-based dressing in minutes. Perfect for topping salads or roasted potatoes, or thicken it up for a decadent veggie dip.
4.83 from 23 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Assembly Time 5 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine American, Italian
Servings 8
Calories 57 kcal

Equipment

Cuisinart 1-Quart Saucepan,...Shop on Amazon
small pot
nutribullet Pro+ 1200 Watt ...Shop on Amazon
high speed blender

Ingredients
  

  • ½ cup raw, unsalted cashews
  • ¾ cup water
  • 1 ½ tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 to 2 garlic cloves
  • ¼ cup nutritional yeast
  • 3 tablespoon dried Italian herbs
  • 1 teaspoon onion powder
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt (optional)
Get Recipe Ingredients

Instructions
 

  • Add the cashews to a small pot and fill halfway with water. Bring to a boil for 10 minutes. Drain and rinse the cashews.
  • Add the cashews, ¾ cup of water, red wine vinegar, lemon juice, and garlic cloves to a high-speed blender. Blend until smooth.
  • Add the other ingredients to the blender. Blend for a few seconds until combined.
  • Taste the dressing and adjust seasonings if necessary. Check the consistency. Depending on your thickness preference, you might need to add a little more water.
  • Serve right away or store in a glass, airtight jar in the refrigerator for up to a week.
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • This recipe makes about 1 cup of dressing, but you can easily double the recipe if you're serving a lot of people or want to use it throughout the week.
  • Nutritional info is calculated for 8 servings, estimated at 2 tablespoons per serving.
  • I used a mix of Italian herbs that includes oregano, basil, marjoram, thyme, sage, and rosemary. If you have an Italian herb mix already, just use that. If not, use ½ tablespoon of each herb (or a mix of what you have at home).
  • For a more dip-like consistency, reduce water to ½ and adjust if necessary.
  • You can substitute granulated garlic for the garlic cloves, but the flavor will be less intense.

Nutrition

Serving: 2tablespoonsCalories: 57kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 152mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword creamy Italian dressing, oil-free Italian dressing, vegan Italian Dressing
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

More Vegan Recipes

  • Strawberry rhubarb baked oatmeal on a plate.
    Strawberry Rhubarb Baked Oatmeal (Vegan + No Banana!)
  • Hand dipping crostini into vegan spinach artichoke dip.
    Vegan Spinach Artichoke Dip (Easy + Nut-Free!)
  • Vegan pumpkin baked oatmeal on a plate with toppings.
    Pumpkin Baked Oats (Vegan)
  • Closeup of hand picking up a spoonful of vegan pumpkin risotto.
    Vegan Pumpkin Risotto (With Sage!)
9342 shares
  • Facebook
  • Email

Comments

    4.83 from 23 votes (19 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Laura says

    July 18, 2021 at 8:11 pm

    5 stars
    Made it this morning, and dressed a salad with it just now. Best creamy vegan no oil dressing on the Internet. In March, after a life of superb, grassfed animal foods and fine olive oil, I became a whole plant no SOS vegan for reasons that I shall not explain. Life is good, but the only thing I continued to long for was a decent oily salad dressing. Why the no oil community continues to think that mixing balsamic with maple syrup remotely imitates a true vinaigrette, surpasseth understanding. Thank you for this one.

    Reply
    • Julianne Lynch says

      July 19, 2021 at 7:27 am

      I'm really glad you enjoyed the recipe! If you're looking for an oil-free balsamic dressing, you might also enjoy this one: https://nosweatvegan.com/creamy-balsamic-dressing/

      Reply
  2. Kim says

    October 07, 2021 at 8:06 pm

    5 stars
    I just made this. Delicious! The only thing I didn’t have on hand was the marjoram, so I added a little more oregano. Thank you!

    Reply
    • Julianne Lynch says

      October 08, 2021 at 5:54 am

      That sounds like the perfect adjustment. I'm so glad you liked the recipe!!

      Reply
  3. Sandra McSeveney says

    March 01, 2022 at 4:46 pm

    I have been whole food plant based for 27 years. I have bern looking for an Italian Dressing recipe that didn't have oil in it for all these years because it was my favorite dressing, but I've never found one until this recipe. It is delicious! Thank you so much. I want to ask this question, though, why does one have to boil the cashews for 10 minutes if I have a Vitamix. Is it for the purpose of making the dressing last longer in the refrigerator, or what? I would just like to know the reason for doing that? I figure there must be a reason, because it would be quicker to skip that step. Thank you very much.
    Anyway, the recipe is great!

    Reply
    • Julianne Lynch says

      March 02, 2022 at 7:23 am

      First, thank you for such a nice compliment! The only reason to boil the cashews is to soften them to make them easier to blend. If your Vitamix can get them smooth without boiling, then just skip the step!

      Reply
  4. Beth says

    June 07, 2022 at 1:48 am

    Would this work better on greens or could I use it in an oil free pasta salad?

    Reply
    • Julianne Lynch says

      June 10, 2022 at 5:37 am

      Use it anywhere you would use a creamy Italian dressing. So greens are where I like to use it, but you could also make a creamy pasta salad with it.

      Reply
  5. Paulette says

    October 22, 2023 at 8:34 pm

    Is the 3 Tablespoons of Italian herbs correct? I've made this recipe twice and it's much greener looking than yours and the herbs seem overwhelming.

    Reply
    • Julianne Lynch says

      October 27, 2023 at 7:07 am

      If you find the herbs to be overwhelming then just reduce by half.

      Reply
  6. Sheryl says

    April 15, 2024 at 11:30 am

    5 stars
    So Yummy!

    Reply
    • Julianne Lynch says

      April 16, 2024 at 7:56 am

      Thanks!

      Reply
  7. Carrie Nelson says

    October 29, 2024 at 3:34 pm

    5 stars
    I made this and really like it. I think I would soak the cashews longer to make sure there is no or less graininess to the dressing. My question is, I saw on the link to this recipe the Nutrional Information.
    utritional facts
    Calories530% Daily Value
    Total Fat33 g
    42%
    Carbohydrate46 g
    17%
    Sodium1229 mg
    53%
    Protein24 g
    48%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie need.

    Is this correct? I hope if it is it's for the whole bottle not a serving, because that's too much. I appreciate your time to answer.

    Reply
    • Julianne Lynch says

      November 06, 2024 at 8:30 am

      Hi Carrie! Thanks for your question. This was an older recipe that didn't have the correct nutritional information. I updated it to be more clear. Now you can see that this makes roughly 1 cup of dressing, which includes about 8 servings of 2 tablespoons each. The nutritional info can be found at the bottom of the recipe card.

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

Trending

  • Chick-fil-A tofu on a plate with vegan honey mustard.
    Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)

  • Stack of vegan oatmeal raisin cookies.
    Vegan Oatmeal Raisin Cookies (Healthy, Easy, + Oil-Free)

  • Vegan potato soup in a bowl.
    Vegan Potato Soup (Easy & Oil-Free)

  • Tofu nuggets on a plate with a small bowl of ketchup.
    Tofu Nuggets (Vegan + Oil-Free!)

Recent

  • Vegan butter beans recipe in a bowl with bread.
    Vegan Butter Beans (Easy + Creamy!)

  • Pumpkin bliss balls in a bowl.
    No-Bake Pumpkin Balls (Easy + Vegan!)

  • Three vegan pear muffins stacked in front of a pear.
    Vegan Pear Muffins (Oil-free!)

  • Vegan Mother's Day Recipes collage.
    Vegan Mother's Day Recipes

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2025 No Sweat Vegan on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.