This oil-free creamy balsamic dressing is a healthier alternative to traditional salad dressings. It’s vegan-friendly, light in calories, and packed with flavor. Follow along for a simple recipe that’s rich, tangy, and easy to customize.
Easy oil-free creamy balsamic dressing
Oil-free creamy balsamic dressing is my lighter take on traditional oil and mayo-based dressings. This version contains zero oil (hence the name), but it does not lack in the flavor department!
It’s perfectly tangy and zesty, and it’s much healthier compared to oil-based recipes. Plus, since it contains fewer calories, don’t worry about drizzling a little more onto your favorite salads!
This oil-free salad dressing requires just 5 simple ingredients and comes together in about 5 minutes. I use Dijon for an emulsifier and maple syrup for sweetness, but I’ve listed options for customizations. Serve it as a salad dressing, a dip for vegetables, or even a marinade. The choice is yours!
Is creamy balsamic dressing vegan?
Creamy balsamic dressing is easy to make vegan or non-vegan, it just depends on the ingredients included in the recipe!
- Sweetener: Instead of honey, choose a vegan option like maple syrup.
- Emulsifier: You can use Dijon mustard in place of egg yolks or mayo.
With these simple adjustments, you can make virtually any vinaigrette-style dressing 100% vegan-friendly.
Ingredients & Substitutions
- Balsamic vinegar: Choose a high-quality balsamic vinegar, preferably from Italy with the D.O.P. seal. No balsamic vinegar on hand? Use another acid like white balsamic vinegar, red wine vinegar, or apple cider vinegar.
- Nutritional yeast: Imparts a savory, cheesy, and umami element that shouldn’t be skipped! If you don’t have nutritional yeast, add a small amount of white miso paste.
- Maple syrup: Helps balance the acidity of the vinegar. I suggest 100% pure maple syrup, but you can also use agave for a similar effect.
- Dijon mustard: Provides a perfect tang and kick. You will want smooth mustard for this dressing, not grainy. You can also use another emulsifier like tahini.
- Dried oregano: For a savory and herbaceous addition, I love to add dried oregano. Fresh oregano also works. Just make sure to mince it finely.
Instructions
- Step 1: Add all the dressing ingredients to a small personal blender. Blend it on high until emulsified.
- Step 2: Transfer the dressing to an airtight container and keep it in the fridge.
- Step 3: When you need some oil-free creamy balsamic dressing, drizzle it over your favorite salads and/or veggies.
What to serve with creamy balsamic dressing
I always love having this oil-free salad dressing on hand! It’s such a delicious flavor enhancer for dishes like this:
- Bread: Use it as a dip with homemade semolina bread or Turkish flatbread.
- Salad: Add a drizzle to a strawberry goat cheese salad, harvest salad, or pickled beet salad.
- Vegetables: Pair this dressing with roasted winter veggies or roasted beets and fennel.
Storage
Leftover oil-free creamy balsamic dressing? No problem! Check out these simple storage instructions:
- Fridge: Store your oil-free salad dressing in an airtight glass container (like a mason jar). Keep it in the fridge for up to a few weeks.
- Freezer: I don’t recommend freezing this dressing. The texture will change too much once thawed.
Variations
- Herbs & spices: In place of dried oregano, you can try other herbs and spices like basil, smoked paprika, thyme, cumin, turmeric, or Italian seasoning.
- Oil: If you want to add oil, add ¼ cup at a time until you reach your ideal flavor and consistency. I recommend extra-virgin olive oil for the best taste.
- Avocado: If you’re looking to add heart-healthy fats to your diet and want a creamy dressing, add some avocado to the blender.
- High-protein: For a creamy consistency and high-protein option, you can blend silken tofu with your dressing.
Top tips
- Use a blender: The quickest and easiest method to emulsify the dressing is with a blender. Plus, it transforms all the ingredients into one smooth texture.
- Consistency: Change the consistency by adding more water for a thinner dressing, or add more Dijon to make it thicker.
- Make a double batch: You won’t regret making a double recipe to keep on hand for meals all week long! Just keep it in an airtight jar in the fridge.
- Taste and adjust: This recipe is very personal, so use it as a guide. If you prefer yours tangier or sweeter, adjust the measurements accordingly.
FAQ
Yes, this oil-free salad dressing is also gluten-free. If you’re unsure about your specific ingredients, it’s always best to double-check they’re not made in a facility where there is cross-contamination.
Yes, if you would like to make this recipe creamier, try adding nuts. Some of my favorites include cashews, almonds, or sesame seeds. Just soak them for about 3-4 hours before blending and use a high-speed blender.
Yes, you can use regular mustard instead of Dijon in this recipe. Just note that the overall taste and consistency will be slightly different.
Similar recipes
If you enjoyed this oil-free creamy balsamic dressing recipe, don’t forget to check out some more of my favorite sauces like these:
- Sweet Onion Sauce: A simple copycat recipe of Subway’s famous sauce.
- Vegan Kewpie Mayo: Dairy-free Kewpie mayo with the same great texture and flavor!
- Southwest Salad Dressing: A creamy, spicy, and tangy recipe made in 5 minutes.
- Homemade Maple Dijon Vinaigrette: An easy dressing made from pantry staples.
- Sweet Balsamic Glaze with Maple: This two-ingredient dressing transforms any food into an interesting bite of intense flavors.
Oil Free Creamy Balsamic Dressing
DESCRIPTION
INGREDIENTS
- ⅓ cup balsamic vinegar
- 4 tablespoon nutritional yeast
- 4 tablespoon maple syrup
- 4 tablespoon Dijon mustard
- 1 teaspoon dried oregano
METHOD
- Blend all of the ingredients in a personal blender.
- Store in an air-tight container and refrigerate.
- When ready to use, drizzle it on your salads, fruits or veggies or dip it in some fresh homemade bread.
NOTES
- Use a blender: The quickest and easiest method to emulsify the dressing is with a blender. Plus, it transforms all the ingredients into one smooth texture.
- Consistency: Change the consistency by adding more water for a thinner dressing, or add more Dijon to make it thicker.
- Make a double batch: You won’t regret making a double recipe to keep on hand for meals all week long! Just keep it in an airtight jar in the fridge.
- Taste and adjust: This recipe is very personal, so use it as a guide. If you prefer yours tangier or sweeter, adjust the measurements accordingly.
LindaO says
I liked this dressing! I made it as written. My nutritional yeast was a bit strong so I added a little more dijon and balsamic.still tasting it, so I added a little soy sauce. That made me happy.
Next time I'll just cut back a bit on the yeast instead of changing anything.
Puja Verma says
So glad you liked it! It's one of my new faves now. I find this balsamic vinaigrette more flavorful than the typical store bought ones. I love dipping some sourdough bread in it.