Creamy Vegan Salad Dressing

One of the best and only creamy vegan salad dressing recipe you have to know. It's basically a plant-based version of the famous white French dressing.

Author : Aline Cueni

4.75 from 4 votes

Prep Time :10

Cook Time :10

Total Time :20

Servings : 8 portions (~1.5 cup dressing)

Calories : 164kcal

Ingredients

1 clove garlic, minced
1 onion, minced
½ cup (120 ml) vegetable broth
¼ cup (60 ml) soy milk, unsweetened
½ cup (100 ml) sunflower oil, or canola oil
¼ cup (60 ml) apple cider vinegar, or red wine vinegar
⅛ cup (30 ml) olive oil
1 tablespoon mustard
1 teaspoon sugar
0.5 teaspoon salt
pepper

Instructions

Cook the minced garlic, onion, and vegetable broth in a small pot for 10 minutes. Transfer into a bowl and let it cool down for 5 minutes.
Add all ingredient into your food processor (or immersion blender) and blend until you have a smooth and creamy dressing.
Season with more salt and pepper according to your taste.

Notes

Add some water if you prefer the dressing a little thinner, but be aware that this vegan salad dressing thickens a little in the refrigerator.
You can store the dressing for up to one week in your fridge.
This dressing goes well with all kind of salads (green, pasta, rice, veggies).
Using soy milk is essential for this recipe and can't be substituted with any other plant-based milk.