I’m always surprised at how many people buy pre-made salad dressings, especially when they are just so darn easy to make. In most cases, you just toss a few ingredients in an old jam jar or a mason jar and give it a good shaking. Not only do they taste infinitely better when they are homemade, you get to avoid all of the nasty ingredients and preservatives that are often hidden in those store-bought dressings. So instead of doing that, just take in the beauty of these dressings, and then go ahead and make your own.
You probably know by nowI like these collections to be admired, so scroll slowly to get the full ooh and ahh factor of each lovely dressing.
Table of Contents:
- Catalina Dressing
- Coleslaw Dressing
- Thousand Island
- Lemon Poppy Seed Dressing
- Walnut Basil Dressing
- Peanut Butter Dressing
- Balsamic Vinaigrette
- Chipotle Lime Dressing
- Sweet Dill Dressing
- Cherry Tomato Dressing
- Maple Mustard Dressing
- Tangy Miso Dressing
- Carrot Ginger Dressing
- Greek Dressing
- Creamy Ranch
- Grapefruit Vinaigrette
All the classics are here, along with a few more fun dressings to take you on a salad journey. Ok, I lied, all the classics, are not here, you may have noticed that there is no caesar salad dressing recipes here, gasp! Never fear, the only reason I didn’t include it in this list is because I already made one. Check out my Creamy Cashew Caesar Salad Dressing if you are in that kind of mood.
Now for the people who prefer oil free dressings, I found that The Fat Free Vegan came up with a recipe she calls “Thick Water” which can be used instead of oil in almost all salad dressings! I haven’t tried it myself but I thought a few of you might be curious, so check out the recipe here. For anyone who may want to try a replacement for vegan mayonnaise, try subbing it out with a plain non-dairy yogurt, such as almond or soy yogurt.
Now onto the recipes!
1.
Jazz up your salad with this sweet and tangy dressing.
- 1/4 cup ketchup
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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2.
Perfect creamy dressing for coleslaw salad.
- 1/2 cup vegan mayonnaise (such as Vegenaise)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon agave
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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3.
Great on a simple salad or on a veggie burger as a "special sauce"
- 1/2 cup vegan mayonnaise (such as Vegenaise)
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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4.
I love this lemony fresh tangy dressing!
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon poppy seeds
- 1 tablespoon maple syrup
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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5.
This dressing has a pesto vibe going on. Delish!
- 1 cup loosely packed basil leaves
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 3 tablespoons lemon juice (about 1 lemon)
- 1 clove garlic
- 1/4 teaspoon salt
- 2-4 tablespoons water
- Add all of the ingredients plus 2 tablespoons of water to a food processor. Blend until smooth. If it needs a bit more water add a tablespoon at a time until desired consistency is reached.
Nutrition
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6.
Wonderful for an Asian-inspired salad. Finely sliced cabbage, carrots, cucumber, and crispy tofu cubes. Yum!
- 1/4 cup natural peanut butter
- 1/4 cup nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1/4 - 1/2 teaspoon chili garlic sauce (optional)
- 2 - 3 tablespoons water
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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7.
Perfect for a classic Italian salad.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon agave or maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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8.
Spicy and creamy, perfect for a Mexican-inspired salad or even stirred into some rice for a burrito
- 3 tablespoons vegan mayonnaise (such as Vegenaise)
- 3 tablespoons lime juice
- 1 chipotle pepper in adobo sauce , finely minced
- 1 tablespoon agave
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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9.
This is a creamy, almost cheesy dressing with that fresh zing of dill.
- 1/4 cup nutritional yeast
- 3 tablespoons vegan mayonnaise (such as Vegenaise)
- 1 tablespoon maple syrup or agave
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1 - 3 tablespoons water
- Add everything to a clean jar with 1 tablespoons of water to start. Screw on the lid, and shake like crazy until mixed well. Add more water to thin if desired.
Nutrition
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10.
Lovely, fresh, perfect for the tomato lover.
- 1 cup cherry tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon agave or maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Add everything to a blender and blend until smooth, stopping to scrape down the sides as needed.
Nutrition
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11.
A staple dressing in my kitchen. Perfect for any simple salad.
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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12.
Love this dressing for a simple Asian-inspired salad.
- 1/2 cup seasoned rice vinegar
- 1/4 cup light oil (such as peanut or canola oil)
- 2 tablespoons agave
- 1 tablespoon white miso paste
- 1 inch piece of ginger , finely minced
- 1 teaspoon sesame oil
Add in everything else, screw on the lid, and shake like crazy until mixed well.
Nutrition
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13.
Love this tangy, fresh, and zesty Asian-inspired dressing!
- 1/4 cup light Oil (such as peanut or canola)
- 1/4 cup seasoned rice vinegar
- 1 medium carrot , peeled and finely grated
- 2 tablespoons agave
- 1 tablespoon soy sauce
- 1 inch piece of ginger , peeled and finely grated
- 1 teaspoon sesame oil
Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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14.
Drizzle over cucumbers, black olives, tomatoes, and red onion for the perfect Greek salad.
- 1/4 cup olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1 tablespoon dijon mustard
- 1 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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15.
Can you ever go wrong with ranch dressing!?
- 1/2 cup vegan mayonnaise (such as Vegenaise)
- 1/2 cup non-dairy sour cream or non-dairy plain yogurt
- 1/2 cup non-dairy milk (such as almond or soy)
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
*You can also use 1/2 cup of cashews instead of the non-dairy yogurt. Soak the cashews in water until tender (overnight works great, but no less than 4 hours). I found that you need to double the recipe if you use cashews,so that there is enough liquid to blend smoothly. Otherwise, there might not be enough liquid to blend properly and your recipe may end up chunky.
Nutrition
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16.
Love how fresh and citrusy this dressing is.
- 1/2 cup grapefruit juice (about 1/2 of a grapefruit)
- 1/4 cup light oil (such as canola or vegetable)
- 1 tablespoon mustard powder
- 1 tablespoon agave or maple syrup
- 1/4 teaspoon salt
- Juice the grapefruit, then add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.
Nutrition
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Now I have to eat salad every day for a year.
Bon Appetegan
Sam.
If you enjoyed this recipe you might also like:
The Thousand Island and Maple Mustard are absolutely amazing – every time I run out I just make more! I also like the Chipotle Lime, but mine was really watery. And I made a variation of the Poppy Seed without the lemon. I look forward to trying the rest! Thanks!
Hi Sam. Me again 😉
I scrolled through a fair bit of the comments/replies on this page and didn’t see my question so I’m going to ask.
In the maple mustard dressing above, you call for 1 TBS lemon juice. I rarely ever have fresh lemons on hand (or bottled lemon juice which just isn’t as good as the real thing.)
Would it be okay if I subbed 1 TBS of apple cider vinegar?
Below is the list of ingredients for your reference.
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
I’ve been making the same ol’ salad dressing recipe over and over again and am getting tired of it. I’m eager to finally try this one (and your others) that you’ve developed.
Looking forward to your reply to my question. Thank you 🙂
Absolutely! It will, of course, have a different taste but will still be yummy 🙂
Hey Sam…I have the cookbook and I think I have made everything in it and I live them all!!! When is the next one coming out????
Thanks for being you!
Sabrina
Aww thanks so much, Sabrina! Thrilled you love it so much 🙂
Hi Sam. What a beautiful and yummy collection of dressings.
I have a question. The ‘maple mustard dressing’ presented in this collection of 16 dressings is *very* different from your maple mustard dressing in your maple mustard cauliflower & avocado salad recipe.
From the 16 salad dressing collection the maple mustard dressing recipe is as follows:
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
However, from your maple mustard cauliflower & avocado salad recipe the dressing is:
1/4 cup maple syrup
1/4 cup dijon mustard
2 tbs olive oil
1 clove garlic, minced
1/4 tsp salt
Can you please provide any explanation or clarification? Thank you.
Glad you like it! It’s just two different recipes. Similar flavours, but not quite the same. Make whichever one you like 🙂
Hi Sam. Thanks for your fast reply — I really appreciate it as you must have loads of new comments to keep up with on a daily basis.
I think when I’m just going to have a regular salad I’ll use the maple mustard dressing from your salad dressing collection since the amount of olive oil called for is greater, that makes it more dressing-like. (I’ll likely sub apple cider vinegar for the lemon juice as I never have fresh lemons on hand.)
Now that I’m re-reading everything I wrote it makes sense that the dressing in your maple mustard cauliflower & avocado salad has a lot less olive oil because the cauliflower is sauted/roasted in some of that dressing mixture before hand.
Anyway, I’m long and rambling as usual. Thank you again for your reply.
You’re welcome 🙂
Are the chipotle lime measurements accurate it doesnt seem like it would serve 12 people if so can you tell me how many people it will serve thx
Also do you incluse the sauce as well as the chipotle pepper or just the pepper?
Both is great!
It makes about 1/2 cup of dressing and you are welcome to double it if you wish. Enjoy!
How long do these keep?
About a week in the fridge.
I made the lemon dressing and it was super fantastic. I thought I would try the thick water to see if it would be just as good but less calories. I did not like the thick water at all. It had a consistency like snot or egg whites that I could not get past. So I will continue making it with oil but just as a special treat to not be taking so many calories.
Hahaha, good to know, Jenna! I know that some people also like using aquafaba (the liquid from a can of chickpeas) instead of oil, so maybe that will yield you more success. 🙂
I recently found your Creamy Ranch Dressing recipe. My son has developed a sensitivity to dairy and was missing his ranch dressing. I tried several store-bought and homemade versions, but he did not like any of them. Finally this one was a home run! My son is eating salads again–thank you!!
That’s so wonderful!!! So thrilled your son can enjoy ranch again 🙂
Hi Sam. I love to cook — scratch that. I love to eat, so I fool around in the kitchen, but, being male and genetically predisposed never to ask directions, I rarely read a recipe even when I’m following one, which might explain my dodgy attempt to make peanut butter dressing.
I came up with the idea — and I still stand by it — of combining the wet ingredients for peanut butter dressing in a cup and microwaving it a big to heat it up, then pouring it into an ancient cruet that I have from the days of Good Seasons dressing packets (“just add vinegar, oil, and water to the mysterious packet, and voila!”). I have an organic, peanut-only PNB, so it seems wise to heat it so it is liquidy and mixable.
So I zap the soy, PNB, and water for a minute in the microwave then pour it into the cruet, Wham-o! The stuff solidified in the cruet as if I were making concrete. Hahaha. Well fortunately I was able to get it out with a long table knife. It tasted good, and it was moist, but it was more like another item in my salad rather than the overarching sauce that unites the salad.
The problem might lie in another substitution: I don’t have any chili-garlic sauce (I suppose you mean the Huy Fong foods concoction, which, by the way, is an intermediate step in the making of Sriracha). As a substitute I used a little chili powder. So I probably had too many dry ingredients waiting in the cruet.
But I just wanted to say I tried. Your Greek dressing was also delicious, and I had no problems with it. Next time I’ll read & follow the directions more closely.
Best wishes and bon apetegan!
–Mason
Haha! Well I wish you luck with your dressings, and I am sure you will have much better results if you follow the directions 😉
Oh my god. There are alot to add on my Salad. Drooling at these.
PS: Bookmarked.
I hope you enjoy them!
Hi, How long will the dressings keep fresh and safe to eat when stored in the fridge? Can’t wait to try them all.
It depends on the dressing. I would say most will last a week, but others, such as balsamic vinaigrette will keep longer. Enjoy!
Sam…as always, love the recipes. Soooo amazing and make a world of difference to me and my family! Quick question, what brand of chipotle in adobe sauce do you use? I’m in Calgary and the only one I’ve found so far is so hot it kills people!
Thanks Sam
Thanks so much, Kim! I’m not picky about the brand, actually, but the one I have in my cupboard right now is Casa Fiesta. 🙂
Tried the Baslamic Vinegarette last night and it was perfect! Couldn’t get enough :)…Also I used fresh garlic because I didn’t have garlic powder and it worked as a great substitute 🙂
Wonderful! Thrilled it worked perfectly for you, Ashlee 🙂
I am very excited about these. About how big is a serving? 1 tbsp?
Thanks, Tricia! Each recipe varies slightly. Enjoy!
Hey Sam, I’ve made three of these dressings so far…. balsamic vinaigrette, coleslaw dressing and the ranch dressing. They all taste phenomenal! I find the ranch dressing a bit on the thin side though. Was it meant to be that way? I used the sour cream recipe from your cookbook, ‘Silk’ almond milk and store bought vegenaise to make the dressing. I was hoping to use it as a dip for the buffalo cauliflower bites. 🙂 Any suggestions to thicken it a bit would be much appreciated.
Thanks for all that you do.
So happy you are enjoying them, Josee! Try the ranch dressing in my cookbook (page 70). I think it’s a little thicker, and try omitting the non-dairy milk or adding just as needed. Enjoy!
thank u sooooo much for putting all the recipes on one page! i hate having to click for every single recipe i want
You’re most welcome 🙂
Love to try all the dressings, look great, but can’t get the green “print” button to work. Have to copy and paste everything. Any suggestions?
Tilly
Hi Tilly! Yes, there is a problem with the recipe plugin. I’m working on getting it fixed asap! In the meantime, it might be easier to take a screenshot. The recipes should be up and running properly again soon. 🙂
I love making my own dressings. It always impresses my parents when they come over. 😉 But, I haven’t made most of these in any type of version, so I’m excited to try them… like each and every one!
Just wanted to add that this is a great site for vegans. And, you are doing a great job on Facebook too, which is where I first found you. Thanks for it all!
Thank you so much, Kari! I hope you love all the dressings. So happy you found me 🙂
Love, love, love the Chipotle Lime dressing. I double the recipe so there’s enough to last all week and add a touch more chipotle because I like it spicy.
Thank you for an awesome recipe.
Yay!! So happy you have a favourite, Sherrie 😀
I am so glad to find these now I won’t be bored dressing from the store that has to much oil I can adjust as needed right love the Catalina
Yay! I hope you love them. Enjoy!
SOOO glad I found these…well, maybe I’m getting ahead of myself, I haven’t tried any of them yet but I’m so glad they ALL aren’t made with cashews…I’m so sick of finding and trying vegan dressing and sauce recipes that call for cashews. I really hope I like these…despite all the oil. 🙂
Just a suggestion if you want to cut back on oil…. https://www.youtube.com/watch?v=ulBupnnbu90 towards the end of this video she mentions a recipe of 1 cup organic low sodium vegetable broth whisks together with 1 tsp. cornstarch (or arrowroot)…in saucepan over medium heat until clear-approx. 7 minutes…and you’ll have your replacement for oil in these recipes….not too shabby, eh?
Haha I know what you mean! I also linked a recipe to something called “thick water” to use as an oil substitute in the article above, sounds pretty similar to what you shared. I hope you enjoy the dressings!
I always ignore the cashew recipes because cashews are so expensive…
I just found this….these are great and I can’t wait to try! Do you have a suggestion on what to use instead of the vegenaise in the chipotle line dressing? I’m not a huge fan of it and wasn’t sure if there was another “creamy” alternative.
So glad you enjoy them! There are lots of other brands of vegan mayo, and I will have my own recipe in my upcoming cookbook, but if that isn’t your think you could try a vegan yogurt or sour cream.
Hampton Creek has THE best vegan mayonnaise. You should definitely try them!
I use Best Food brand vegan mayo. Very tasty and doesn’t taste artificial.
Thank you for these wonderful salad dressings! They look yummy! I’ve shared this link with my group “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ – we’re always looking for recipes that take 20 minutes or less to make and use as few ingredients as possible! I”m sure my group will love your other recipes too!
So happy you enjoyed! I have lots of recipes that take 20 minutes or less so I hope you check out more recipes 🙂
Amazing post! I don’t like to keep storebought dressings around either. I am trying to do more dairy free recipes and I’ve bookmarked your post. Thousand Island was great. I’ve got a yummy Lemon Thyme dressing in my Nicoise Salad too. http://oldworldtaste.com/nicoise-salad-classic-french-salad-tuna-lemon-thyme-vinaigrette/
So very happy you enjoyed it Katie!
I almost cried when I saw a load of pictures of ‘creamy’ salad dressings. Even better is that they’re so simple to make.
I just made the thousand island one. I subbed the sweet pickle for tomato and balsamic relish and omitted the cider vinegar, as there’s plenty of flavour from the balsamic.
I also made some homemade sour cream, put some smoked vegan cheese in with it, and threw in some pinto beans.
All are going right into my pulled jack (your recipe) tortilla wraps.
No boring cold dinner! It’s going to be awesome!
Oooh that sounds so delicious! So happy you love the recipes so much! Vegans deserve creamy salads too! Haha 🙂
I wasn’t sure how it would go with the thousand island but it was delicious. I have enough left over for sandwiches too! I’ll never need to hunt for dressings again! Haha.
Woohoo! Love it! 🙂
Where did you get these glass jugs for the salad dressing? Love them.
Thanks Ivy! They are actually antiques from my mom, but I wanted to help you out, and I found the same ones on Etsy for you here!. 🙂
Thanks!!!
How long do these generally keep in the fridge?
Some will last for months (such as the balsamic, as it uses all shelf stable ingredients). But the other dressings will last about a week.
What happened to the Caesar salad dressing? I loved it! I can’t find the recipe on your site anymore 🙁
It hasn’t moved it’s right here 🙂
Wowza! I struck gold finding these recipes for sure. All your recipes have been fantastic. Just made the Ranch dressing – wonderful – to go with your Falafel recipe tonight. Can’t wait. For someone who never really intended to become Vegan I find we are eating vegan (or vegetarian) almost all of the time now ….thanks to you. Can’t wait for your cookbook to come out. It will definitely be sitting on my kitchen counter.
🙂
Dan
Yay!!! I love that you are accidentally eating veg most of the time!! That’s so awesome. So excited for my book, I’ve been putting my heart and soul into it, can’t wait to share it 😀
Just made the Ranch, Sweet Dill and Cherry Tomato dressings, in preparation for our daughter’s 3rd Birthday vegan celebration (family BBQ) on Saturday. These 3 were super simple and so delicious. Probably my favourite is the Cherry Tomato dressing. Thanks for the inspiration, Sam!!
Yay! So happy you continue to love my recipes Srivani 🙂
I too have given up on bottled dressings. These are amazing, I am going to use these as my go-to dressings. One question, what kind of salad would be best for the Peanut Butter Dressing? Preferably something with greens, I know it would be good on a quinoa or chickpea salad.
Yay!!!! That’s awesome. I never ever buy bottled dressings. Homemade ones are so much better and so easy to make. I agree it would be great on quinoa and chickpeas, I also love it on kale salads. I don’t know why but the rich peanut butter and the hearty kale always tastes so yummy to me. I just top with whatever veggies I have lying around. Yum!
Kale it is! I just happen to have a boatload in my fridge right now.
I tried the chipotle lime dressing. It is yummy delicious. Thank you so much
Yay! So happy you liked it!
I made the creamy ranch dressing but it seems a bit runny. Is that how it’s supposed to be? I’m trying to figure out if I did something wrong although I double checked and didn’t seem to. I do like the taste though!
Hmmm no it’s not supposed to be that runny. Perhaps the vegan mayo or vegan sour cream you used was a different texture than the one I used? Next time, I would just add in the non-dairy milk a small bit at a time until you reach your desired consistency. Glad you like the taste! 🙂
Thankyou
I just made the creamy dill dressing, though I subbed the vegan mayo for tahini (ran out of my vegenaise!) – it turned out BOMB. I’ll be sure to try out some of the other dressing recipes in the future 🙂
Yay!! So happy you loved it Alyssa 😀
I think a table of contents at the top so you don’t have to scroll through all of them would be great 🙂
Good idea! Added 🙂
I love this collection of dressings. Most have ingredients I already have. Thank you. One question…in the chipotle lime, do you puree the pepper?
Thank you so much Leanne! Good catch! Yes you finely minced it. I updated it in the recipe as well, thanks for pointing that out. Enjoy!
Hi, these look so good! I’m new to cooking here and I was wondering what the agave is? I’m assuming I don’t just stick a leaf in it lol and is it something I can leave out of the dressings?
Haha! No you don’t just stick a leaf in it. I am referring to Agave Syrup. You can buy it here. It’s just a sweet syrup. Alternatively you could use maple syrup or corn syrup. Hope that helps!
Wow!!!!!
Haha! Thank you!
To good
Thank you!
This blog beautiful! Very well done!
Thank you so much Amy!
Hi just wondering why you use nutritional yeast in some of the dressings?
Nutritional yeast has a cheesy sort of nutty flavour. So I use it just for flavour! If you don’t like it, you can usually skip it, but you may need to amp up the dressings with a bit more seasoning to help replace it.
Can’t wait to try these recipes!!!
yay! I hope you love them 🙂
Hiiii im a garde manger chef .then also this is a uniqe and creative collection which i saw. Veey nice and very help ful for every one. Bon appe ti
Glad you enjoy it!
good collection
Thanks!
Thank you so much for sharing, how long it will last the taste and expiration? Thanks more power and God bless.
Hi Josephine,
It depends on the recipe. Some like the balsamic will last almost for every, but other dressings that contain perishable items, I would say last about a week. Enjoy!
Hi, Sam!
How many recipes will your cookbook have? Will it have everything? I love the blog, but I also like flipping through pages just like grandma used to do. You’re my foodie hero!
Hi Jill,
I am aiming for around 125 recipes. There will be a few favourites from the blog, but most will be brand new! Haha, I feel like I need a cape if I am your foodie hero 🙂
I really appreciate you digging up the oil substitution. It made the difference between me saying “Ooo, pretty, I’ll never make that” and grabbing the recipes. 🙂 They all look fantastic!
No problem Alex! So happy you are digging the recipes 🙂
So far I’ve tried the Ranch and the Coleslaw – both are EXCELLENT and the amount they recipe makes is perfect!!! Thank you for a great “all in one” post with some many tasty options!
You’re very, very welcome Angie!!! So happy you loved them both so much 🙂
Thanks for the comprehensive list! And I saw that at least one poster didn’t have chipotles available. Chipotles are smoked jalapenos and the adobo sauce is not nearly as important as the smoked spicy taste of the chipotles. So any smoked hot pepper you can get your hands on should do.
You’re welcome christina and thanks for the tips 🙂
Can you please tell me where you got the pretty jars these dressings are pictured in? Thank you! 🙂
It’s actually the same glass bottle over and over again, and I stole it from an antique set my parents had, so unfortunately I don’t think you can buy it anywhere.
What is chipotle pepper in Adobo sauce? And where can I get some? I live in Australia and have never seen it in the supermarket here 🙁
Hi Trang Le,
There are many different brands, here is an example of one. I am not sure it if is common in Australia, so if not you might be able to substitute another kind of pepper with varying results. Or here is a recipe to make your own chipotle peppers in adobo sauce. Hope that helps!
Love the tangy miso – tastes so refreshing. Any thoughts, suggestions, or ideas on a veganized bleu cheese dressing? I’m going crazy trying to find or create a replacement!
Ooo that’s a good one! Nothing comes to mind off the top of my head, but I have added it to my recipe to do list. Hopefully I can figure that one out for you!
Hey,
I was just wondering how long they approx. keep for?
I would say 1 to 2 weeks depending on the recipe. Some will keep a very long time such as the balsamic, and others not as long such as the grapefruit. Enjoy!
I love this list! I also like the way you labeled the jars in your fridge. What kind of tape/stickers did you use for that? I’m assuming they come off without a sticky mess…
Thank you Laura!
haha, it’s just white duct tape, so unfortunately there is definitely a sticky mess.
Thank you so much for these amazing dressings! I gave up bottled dressing over two years ago, and now my dressing repertoire is very impressive, thanks to you. I really can’t decide which is my favorite…I make the balsamic and the maple mustard over and over. I love the Thousand Land for my vegan Reuben’s. I love the one-jar method, and finally have a use for all the empty coconut oil jars in my pantry.
Haha! That’s awesome! I am so enjoy the recipes Laura, and happy you have such an impressive dressing collection now 🙂
I need to know more about this vegan reuben!
Hi Sam, I posted last month about not using an almond based yogurt in the Ranch recipe. I used coconut based yogurt in the last batch and it turned out great. Question: What constitutes a serving for these recipes? The Ranch recipe makes about 1.5 C, and has 12 servings. Can’t figure out how many tablespoons that would be per serving. I’m not too great at math, can you help me? I follow Weight Watchers and although I could probably drink this dressing out of the jar, something tells me that would be slightly more than a serving! BTW, per my Points Plus calculator, a serving equals 2 pts. Thanks.
Laurie
Hi Laurie!
So happy you loved the coconut yogurt for this recipe 🙂
Each recipe makes a slightly different amount, but for a recipe that makes 1.5 Cups, two tablespoons would be a serving. (There are 24 tablespoons in 1.5 cups). You can use this handy dandy chart to help for future. http://www.asknumbers.com/CupToTablespoon.aspx
Hope that helps!! (And that you can still enjoy a fair amount).
Hi Sam, I don’t use oils or vegan mayo in my cooking (heart health reasons). Any suggestions for a way I can modify your dressings here that contain oils/mayo? Thanks, Annie
Hi Annie,
For oil, you can try The Fat Free Vegan’s recipe for “thick water” here. For mayo, you can try using a vegan yogurt, such as almond or coconut yogurt instead. The flavours will probably be a little different, so you might need to adjust the spices as needed. Hope that helps!
That thick water recipe is so cool! Thank you!!!
No problem 🙂
I love you Sam…………:):):)
Your the best and such a life saver
***You’re
Awwww thank you Nancy!!!! You totally made my day! 😀
I LOVE the way you do the Nutrition info…wish it were a Pinterest requirement! Thanks so much for these…
You’re so welcome Bequalls! It does take extra time and work so I am really happy you like the info 😀
The tangy miso dressing is fabulous! One of the best salad dressings I’ve ever had, for sure. Thanks for posting it!
Aww Mary! I am so happy you loved the recipe so much. That’s so great! Thank you for coming back and leaving your review 😀
Thank you for all of these!
You’re very welcome Katie!
I’m going to make the Walnut Basil dressing. I have on hand and thought to use Walnut Oil, rather than Olive Oil — any reason not to?
I don’t think so, go for it! I hope you enjoy it. 🙂
These all sound so wonderful! I always make my own dressing & can’t wait to try some of these. Thank you!
Thank you so much Lilly! I hope you enjoy them 😀
That’s a gorgeous photospread. I could see it as a wall poster.
Aww that’s lovely! Thank you!!! You are welcome to print if for your wall if you like, I would be flattered 😀
I am in awwww of your attention to detail this spread si simply beautiful…I am excited about trying a few of them….thank you for your hard work
Awwwww thank you Sher!!! I love putting my heart and soul into this blog, so it is wonderful when it gets so much lover right back!
Wow these look awesome! Can’t wait to try some of them. ^_^ Beautiful photos. Also wasn’t sure if others were dealing with this but some of your print buttons towards the end don’t link up to the same recipe. Would love the grapefruit dressing!
Thank you so much Lauren!
You’re right, some of the recipes don’t seem to be working correctly 🙁
I contacted the support staff for the recipe plug-in and hopefully I will have it running properly again soon. Sorry about that Lauren, but thanks for letting me know!
In the mean time you can take a screenshot and print the screenshot. http://www.take-a-screenshot.org
Hope that helps!
So happy you love the post and my photos 😀
Thanks! I love your blog the recipes are so amazing and I can’t wait to try Aquafaba. Seems too good to be true!
Thank you so much! The best thing about aquafaba, is it really isn’t too good to be true. It’s so amazing!
Oh you are sneaky! The photos are spectacular. One more to go. Congratulations!!!
Haha, Thank you so much Andrea!!
how long can these stay in the fridge for? i like making large batches in advance if possible!!
Hi Varsha!
Some will last longer than others. The recipes that use fresh ingredients such as the Carrot Ginger Dressing, and the Walnut Basil will last about a week or more in the fridge in an airtight container. Some of the dressings such as the Balsamic Vinaigrette, and the Catalina Dressing will last much longer. Hope that helps!
Your vegan ranch sounds way easier than most other vegan ranch recipes I’ve found, looks just like non-vegan ranch, and probably tastes amazing! To be honest, I haven’t had good ranch in years… the store bought vegan kind I found just isn’t what I’m looking for, and I don’t have the time to make a dressing that requires a blender and a food processor and 20 minutes on the stove before an hour chilling in the fridge (that might be a slight exagerration, haha). Hurrah for your ranch! Not to mention, hurrah for some of these other dressings too! Nice work, Sam! 🙂
Thank you Aryn! You made me look at my ranch dressing and I had realized I forgot to write down an ingredient (the non-dairy sour cream), but it is still just as easy. I hope you like it! Hooray!
Quick question…what is a serving? 2 tablespoons like a standard store bought dressing? Thanks! I have a feeling my fridge is about to look a lot like yours.
Haha! The serving size varies for each recipe a bit as each varies a bit in quantity, but about 1 to 2 tablespoons. There are 16 tablespoons in 1 cup, so hopefully that helps you visualize a bit better. Hope that helps!
THANK YOU ThANK YOU! I can’t wait to try them all! I am a new vegan and YOU are awesome!
THANK YOU! You are awesome Karen!! Welcome to veganism, and let me know if you have any questions 😀
AWESOME! I am one of those people who will never buy salad dressing again – this list is impressively delicious – bring on the summer salads!
Thank you Kathy! Yes I love summer salads… and winter ones…and autumn ones…and spring ones…
Hey Sam, you rock! Wooow!
Hi Eva!
Thank you!! 😀