Salad Dressings

3-2-1 dressing: 3 Tbsp vinegar, 2 Tbsp dijon mustard, and 1 Tbsp maple syrup or honey.

Orange Cashew Dressing: 2 peeled oranges, 1/4 c. orange juice, 1/4 c. raw cashews, 2 Tbsp balsamic vinegar.  Blend until smooth for salads.

Hot Russian Dressing: 4 oz can tomato paste, 4 Tbps raw almond butter, 1/4 tsp chili powder, 1/4 c. nut milk, 3 Tbsp honey.  Blend ingredients together.  Works well as a sauce for steamed greens, sandwich condiment, or salad dressing especially for taco salad.

Creamy Italian Dressing: 8 cloves roasted garlic, 1 c. unsweetened soy, hemp or almond milk, 1/2 c. raw cashew butter, 2 Tbsp nutritional yeast, 2 Tbsp lemon juice, 1 Tbsp white wine vinegar, 2 Tbsp Dijon mustard, 2 Tbsp fresh Italian parsley, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, pinch dried oregano, black pepper

BYU Raspberry Dressing
1 c. frozen raspberries
1 c. rice wine vinegar
¼ c. orange juice
½ c. honey
fresh thyme, rosemary, or other greens (optional)
Blend until well pureed.

Hummus Salad Dressing
Water down favorite hummus by whisking in water, lemon juice, or plant milk.  Maybe add a bit more salt. 

Kids’ Slurry Sauce-Plant Powered Families
¼ c. acv
2 Tbsp pure maple syrup
1-1 ½ Tbsp tamari
Use as seasoning for rice, quinoa, pasta, and veggies.  Great for lunch packs.

Sunflower Seed Ranch Dressing

• 1/4 cup sunflower seeds
• 1/2 cup almond milk
• 1 tbsp lemon juice
• 2 tbsp scallions or onions sliced
• 1 large clove garlic
• 2 tbsp fresh parsley
• 1 tbsp dill
• 1/2 tsp paprika
• 1/4 tsp pepper freshly ground
• 1/2 tsp Celtic Sea Salt Coarse
• 1 tsp Dijon mustard

In a blender, puree until smooth.  Serve on your favorite salad, potatoes, pasta, etc.r

Cilantro Lime Vinaigrette (Oil-free)- Karen Loveless Mumford from Little Blue Plates

This fat free dressing adds a zing of flavor to your taco salad, burrito bowl, or even plain green salad.

• 1/2 cup unseasoned rice vinegar
• 1/3 cup fresh squeezed lime juice (from 2-3 limes)
•  1 cup mangos, diced (fresh or frozen)
• 1/3 cup pure maple syrup
• 1/2 teaspoon sea salt
• 1/2 cup fresh cilantro, chopped (about 1/2 bunch)
• 1 pinch of chipotle chili powder

1. Put all ingredients in a blender container. Blend on high for 30 seconds, or until smooth.
2. Serve immediately, or store in the refrigerator for up to 5 days. (Shake or blend again just before serving.)


E2 Basic Dressing- Esselstyn
2 Tbsp nutritional yeast
1 Tbsp tamari
1 Tbsp mustard
1 Tbsp balsamic vinegar
juice of 1 orange, lime, or lemon
1 Tbsp maple syrup or honey
1 tsp vegetarian Worcestershire sauce
1 Tbsp wheat germ or ground flaxseeds
water to desired consistency
Whisk ingredients together in a bowl.  Great dressing!

Chilean Salad Dressing
evoo (extra virgin olive oil), lemon juice, and salt.  Works without the oil!

Balsamic Vinaigrette- Oh She Glows
¼ c. acv
3 Tbsp evoo
2 Tbsp balsamic vinegar
2 Tbsp unsweetened applesauce
1 Tbsp pure maple syrup
1 ½ tsp Dijon mustard
1 clove garlic minced
¼ tsp salt and pepper to taste
Whisk ingredients together and serve.

Vegan No-Oil Mayo
1 c. raw cashews
juice of 1/2 lemon
¼-1/2 c. water
1/2 tsp. salt
1-1 1/2 T. raw honey
½-1 tsp mustard
1/8-1/4 c. acv 


Blend until smooth.  Which is not easy since there’s not much liquid.  Makes about 1 cup.  Cover and keep refrigerated or frozen.

Balsamic Dressing
Dressing of balsamic vinegar, honey, salt and evoo.  

5- Ingredient Peanut Sauce- Minimalist Baker
¼ c. salted natural peanut butter (creamy or chunky)
1 Tbsp soy sauce or tamari
2-3 Tbsp maple syrup or honey
juice of half a lime
½ tsp chili garlic sauce
hot water

Whisk together all ingredients and then add in very hot water 1 Tbsp at a time until pourable.  Taste and adjust seasonings if needed.  Serve over a kale and cabbage slaw or Buddha Bowl, etc.

Lemon Tahini Sauce
½ c. tahini
2-3 Tbsp fresh parsley or cilantro
½ tsp salt
½ c. water (or less)
3 or more Tbsp lemon juice
½ Tbsp tamari
½- 1 ½ Tbsp pure maple syrup (balances bitterness of the tahini)

Puree in a blender