Salads are a staple in vegan cuisine, but what truly transforms a bowl of greens into something crave-worthy is the dressing. Whether you’re a long-time plant-based eater or just looking to make healthier choices, having a few reliable vegan salad dressing recipes in your repertoire can invigorate your meals and encourage creativity in the kitchen.
Homemade dressings are not only fresher and healthier than store-bought options, but they are also surprisingly quick to whip up using pantry staples and seasonal ingredients. In this post, I’ll share my favorite vegan salad dressing recipes—each bursting with flavor, easy to make, and endlessly customizable.
Get ready to elevate your salads to a whole new level, whether you prefer something creamy, tangy, nutty, or bold. Let’s dive in and discover the best vegan dressings for every occasion!
Why You’ll Love This Recipe
Making your own vegan salad dressings is a game-changer for anyone seeking healthier, tastier meals at home. Here’s why you’ll fall in love with these recipes:
- Customizable: Each recipe is easy to tweak, so you can adjust flavors and textures based on your preferences or dietary needs.
- Simple Ingredients: Most of the ingredients are probably already in your kitchen, making these dressings accessible and budget-friendly.
- Quick & Easy: All recipes can be made in under 10 minutes with no fancy equipment required.
- Healthy & Nourishing: These dressings are free from artificial additives, preservatives, and excess sugar—just whole, plant-based goodness.
- Versatile: Use them on salads, grain bowls, roasted veggies, sandwiches, and more.
- Kid & Family Friendly: The flavors are vibrant but balanced, making them a hit for all ages.
If you’re looking for more vegan inspiration, check out my Vegan Bread Machine Recipe for Soft, Delicious Loaves or my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal!
Ingredients
Below you’ll find a breakdown of ingredients for three of the best vegan salad dressing recipes: Classic Lemon-Tahini Dressing, Creamy Avocado-Lime Dressing, and Maple-Dijon Vinaigrette. These cover a range of flavors and textures to suit every salad and craving.
| Ingredient | Lemon-Tahini | Avocado-Lime | Maple-Dijon |
|---|---|---|---|
| Tahini | 3 tbsp | – | – |
| Lemon Juice | 2 tbsp (fresh) | 1 tbsp | – |
| Garlic | 1 clove, minced | 1 clove, minced | – |
| Maple Syrup | 1 tsp | – | 2 tbsp |
| Avocado | – | 1 ripe, pitted | – |
| Lime Juice | – | 2 tbsp (fresh) | – |
| Olive Oil | 2 tbsp | 2 tbsp | 3 tbsp |
| Dijon Mustard | – | – | 1 tbsp |
| Apple Cider Vinegar | – | – | 3 tbsp |
| Salt & Pepper | To taste | To taste | To taste |
| Fresh Herbs (optional) | Parsley or dill | Cilantro | Thyme or rosemary |
| Water | 2-4 tbsp (to thin) | 2-4 tbsp (to thin) | – |
Equipment
- Small mixing bowls – for whisking or stirring ingredients
- Whisk or fork – essential for emulsifying vinaigrettes
- Blender or food processor – especially useful for creamy dressings like avocado-lime
- Measuring spoons and cups – for precise ingredient portions
- Garlic press or microplane – for finely mincing fresh garlic
- Jar with tight-fitting lid – for shaking and storing homemade dressings
- Rubber spatula – to scrape down blender sides and ensure nothing is wasted
Instructions
Below you’ll find easy, step-by-step instructions for each dressing. These dressings are designed for both beginners and experienced home cooks, with plenty of room for personal flair.
Classic Lemon-Tahini Dressing
- Combine the Base: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, and 1 clove garlic (minced).
- Add Sweetness & Oil: Mix in 1 tsp maple syrup and 2 tbsp olive oil, whisking until you have a smooth, thick paste.
- Thin & Season: Add 2-4 tbsp water, one tablespoon at a time, whisking after each addition to reach your desired consistency. Season with salt and pepper to taste.
- Optional Herbs: Stir in chopped fresh parsley or dill for extra freshness.
- Store: Pour into a jar and refrigerate for up to 1 week. Shake before each use.
Creamy Avocado-Lime Dressing
- Prepare the Ingredients: Scoop 1 ripe avocado into a blender or food processor. Add 2 tbsp fresh lime juice, 1 tbsp lemon juice, and 1 clove garlic (minced).
- Add Oil & Herbs: Pour in 2 tbsp olive oil and a small handful of fresh cilantro (optional).
- Blend Smooth: Blend on high until creamy and smooth. If too thick, add 2-4 tbsp water (a little at a time) until you reach your preferred consistency.
- Season: Add salt and pepper to taste. Blend briefly to combine.
- Store: Transfer to a jar and refrigerate for up to 3 days. Stir before serving as avocado oxidizes quickly.
Maple-Dijon Vinaigrette
- Combine Ingredients: In a small mixing bowl or jar, whisk together 3 tbsp olive oil, 3 tbsp apple cider vinegar, 2 tbsp maple syrup, and 1 tbsp Dijon mustard.
- Season: Add salt and pepper to taste. For extra flavor, add a pinch of fresh thyme or rosemary (optional).
- Emulsify: Whisk vigorously until the dressing is well combined and emulsified. Alternatively, seal the jar and shake for 30 seconds.
- Store: Refrigerate in a sealed jar for up to 1 week. Shake before each use.
Pro Tip: If you’re new to making dressings, always start with less water or oil and add more as needed. You can’t take it out, but you can always add more!
Tips & Variations
- Make It Nut-Free: Swap tahini for sunflower seed butter or pumpkin seed butter for those with nut or sesame allergies.
- Boost the Protein: Add 1-2 tablespoons of hemp seeds or silken tofu to any dressing for extra creaminess and a protein punch.
- Spice It Up: Add a pinch of cayenne, smoked paprika, or chipotle powder for a smoky kick—perfect for grain bowls or roasted veggies.
- Change the Sweetener: Use agave syrup, date syrup, or even blended soaked dates in place of maple syrup if desired.
- Fresh Herb Twist: Experiment with basil, mint, or tarragon for unique flavor profiles, especially in creamy dressings.
- Oil-Free Option: For an even lighter dressing, omit the oil and thin with extra water, aquafaba (chickpea water), or unsweetened plant-based yogurt.
- Storage: Store all dressings in airtight jars in the refrigerator. Creamy avocado-based dressings are best used within 2-3 days, while vinaigrettes and tahini-based dressings last up to a week.
- Batch Cooking: Double or triple recipes for meal prep and quick weekday salads.
“A great dressing can turn even the simplest salad into a gourmet experience. Don’t be afraid to play with flavors!”
For even more ways to use your fresh veggies, check out my Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners!
Nutrition Facts
The nutrition content of each dressing will vary depending on exact ingredients and quantities used. Below is an approximate breakdown for a 2-tablespoon serving of each dressing:
| Dressing | Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) | Key Nutrients |
|---|---|---|---|---|---|---|
| Lemon-Tahini | 90 | 8 | 4 | 2 | 1 | Calcium, iron, vitamin E |
| Avocado-Lime | 70 | 7 | 3 | 1 | 2 | Potassium, folate, vitamin C |
| Maple-Dijon Vinaigrette | 80 | 7 | 5 | 0 | 0 | Antioxidants, vitamin K |
Note: Adding fresh herbs, seeds, or tofu will increase the nutrient content. Always check labels if you use store-bought tahini or mustard for sodium and additives.
Serving Suggestions
- Greens Galore: Drizzle any dressing over a medley of mixed greens, spinach, arugula, or kale for an instant flavor boost.
- Grain Bowls: Use the Creamy Avocado-Lime or Lemon-Tahini dressing over warm quinoa, brown rice, or farro bowls topped with roasted or raw veggies.
- Roasted Veggies: Toss oven-roasted carrots, sweet potatoes, and cauliflower in Maple-Dijon Vinaigrette for a tangy twist.
- Wraps & Sandwiches: Spread Lemon-Tahini or Avocado-Lime on wraps, pita pockets, or sandwiches for an extra layer of creaminess.
- Dip for Crudités: Serve any of the dressings as a dip for sliced cucumbers, bell peppers, carrots, and snap peas.
- Potato or Pasta Salad: Try the Lemon-Tahini dressing as a lighter alternative to mayo in potato or pasta salads.
- Side Dishes: These dressings are perfect for drizzling over grilled tofu, tempeh, or bean patties.
- Brunch Boards: Use small bowls of dressing as part of a brunch grazing board with crusty bread, olives, and fresh vegetables.
Pair your salad with a hearty soup like my Low Calorie Vegetable Soup Recipe for Healthy Eating for a well-rounded, nourishing meal.
Conclusion
Homemade vegan salad dressings are a simple yet powerful way to add excitement and nutrition to your meals. With just a handful of wholesome ingredients and a few minutes of your time, you can create vibrant dressings that far surpass anything you’ll find on grocery store shelves.
Whether you’re craving the creamy tang of avocado-lime, the nutty richness of tahini, or the bold zest of maple-dijon, these recipes are sure to become staples in your kitchen.
Remember, the best part about making your own dressings is the freedom to experiment. Adjust flavors, try new herbs, and don’t be afraid to make each recipe your own.
Your salads—and your tastebuds—will thank you. For more delicious vegan recipes, meal ideas, and cooking inspiration, explore my other posts and keep your plant-based journey fresh and flavorful.
Happy salad making!
📖 Recipe Card: Creamy Vegan Tahini Salad Dressing
Description: This luscious, dairy-free dressing blends tahini with lemon and garlic for a bold, creamy flavor. Perfect over salads, grain bowls, or as a dip for veggies.
Prep Time: PT5M
Cook Time: PT0M
Total Time: PT5M
Servings: 6 servings
Ingredients
- 1/3 cup tahini
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together tahini, lemon juice, maple syrup, and apple cider vinegar.
- Add minced garlic, salt, and black pepper.
- Gradually whisk in water until dressing reaches desired consistency.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate in an airtight container.
Nutrition: Calories: 95 | Protein: 2g | Fat: 7g | Carbs: 6g
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