This Oil-Free Vinaigrette is super easy to make with just a few simple ingredients. Vegan + nut free + gluten free + perfect for meal prep! This dressing is completely plant-based and perfect for any salad or sandwich!
Tara’s Tips for Perfect Oil-Free Vinaigrette:
- Use a blender to mix this! It really helps to get all of the ingredients fully combined quickly and blends up the garlic so no chopping!
- Add water 1 tablespoon at a time until you reach desired consistency at the end.
- I added a little thickener in this dressing by adding Xantham Gum.Β This is totally optional.Β If you enjoy a thinner dressing or don’t like using thickeners, don’t use it! You can also substitute Guar Gum if you have it on hand.Β Xantham gum is a soluble fiber and when used in salad dressings, soups, and sauces, it can help prevent the separation of ingredients.
- This is an AMAZING dressing! You can easily make a vegan pasta salad out of this, drizzle it into a wrap or veggie burger, dunk your air fryer veggies in it.
- This oil-free vinaigrette is also perfect for any combination of greens + veggies + protein for a hearty dinner salad or divide it into single-serve containers for meal prep for lunches!
- Store any leftovers in a glass jar in the refrigerator for up to 7 days! If you are using for meal prep, keep dressing separate from salad or veggies until ready to eat.
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Β Check out all my dressings + salad creations right hereπ₯!
Oil-Free Vinaigrette
April 6, 2020
: 4
: Easy
This Oil-Free Vinaigrette is super easy to make with just a few simple ingredients. Vegan + nut free + gluten free + perfect for meal prep!
Ingredients
- 3 tbsp apple cider vinegar
- 2 tsp brown mustard
- 1 tbsp coconut aminos (can sub liquid aminos or soy sauce)
- 2 cloves garlic
- 1/2 cup + 3 tbsp water
- 1/2 tsp xantham gum
- 1 1/2 tsp dried italian herbs
- 1/2 tsp salt
- black pepper to taste
Directions
- Step 1 Combine all ingredients except italian herbs in a blender and blend until fully combined.
- Step 2 Once blended, transfer to a glass jar, add in italian herbs and black pepper to taste. Cover + shake well.
- Step 3 Adjust water as needed adding 1 tbsp at a time until desired consistency is reached.
- Step 4 Store in refrigerator for up to 7 days.
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