When you want to up your dressing game, we’ve got your back! This Oil Free Pepperoncini Dressing is checking off all the delicious must haves: rich, creamy, tangy, and brimming with flavor – a total pepperoncini dream! Perfectly pickled Greek pepperoncinis made into a luscious oil free dressing that is awesome for veggie dipping, salad drizzling, pizza dunking, and so much more! This dressing is healthy and utterly delicious making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ameera here!
This week’s Whip It Up Wednesday is our Oil Free Pepperoncini Dressing. All I can say is wow-o-wow! If you love pickled pepperoncini peppers like I do, then you are going to flip over this dressing. Yes, it is that tasty!
I love pepperoncini peppers. I love to put them on my salads and on pizza or I just eat them straight out of the jar. I LOVE them SOOOO much. I know there are tons of other pickled pepperoncini pepper lovers like me out there.
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Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes which really helps speed things up in the kitchen. If you soak your cashews overnight, then you can make it in about one minute.
Our Oil Free Pepperoncini Dressing can be paired with so many delicious dishes. We absolutely LOVED splashing some all over this Greek Chickpea Salad Pizza (recipe on the blog this Friday!)
I was like “Mom, we outdid ourselves on this one!” LOL
We drizzled this tasty dressing all of this beautiful salad, which consisted of the following:
- Salad Greens (love to get in the dark greens like spinach, kale, arugula, etc)
- Ribboned cucumber
- Tomatoes
- Chickpeas
- Julienned yellow bell pepper
- Julienned daikon radish
- Radish rose
- Pepperoncinis
- Greek olives
- Toasted pine nuts
- Microgreens
- Hemp Hearts
This dressing really livens up salads all the way to flavor town and back again. Mix and match your favorite veggies for the perfect tasty bowl. You just gotta try this recipe! It is soooo good!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
Products Used:
PrintOil Free Pepperoncini Dressing
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Dressing, Sauce
Description
When you want to up your dressing game, we’ve got your back! This Oil Free Pepperoncini Dressing is checking off all the delicious must haves: rich, creamy, tangy, and brimming with flavor – a total pepperoncini dream! Perfectly pickled Greek pepperoncinis made into a luscious oil free dressing that is awesome for veggie dipping, salad drizzling, pizza dunking, and so much more! This dressing is healthy and utterly delicious making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
- ¼ cup raw cashews
- ¾ cup pickled pepperoncini peppers – packed *
- 1 Tablespoon pickling juice (from the pepperoncini jar)
- ½ cup water
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt (+/-) *
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes (or quick soak, place the raw cashews in a small stock pot, cover with water and boil for 10 minutes).
- In the meantime, measure out all your remaining ingredients and set aside.
- After 20 minutes (or 10 minutes for quick soak), drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender; blend to emulsify and become smooth.
- Taste test the dressing and add more seasonings (or pickling juice), if needed.
Notes
*Pepperoncinis: We used Mezzetta Golden Greek Deli-Sliced Peperoncinis; they are oil-free. Make sure to read the label to ensure you have selected oil-free pickled pepperoncinis. Divina Whole Pepperoncinis uses tumeric for the yellow coloring.
*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of dressing.
*Storage: Refrigerate and use within 5 days.
Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Ooh! How do I make that radish rose? So cool! And I’m definitely making the dressing!!
Hey there Chris,
Thank you for reaching out to us. Here’s the YouTube for making the Radish Rose. We following the end of the YouTube for making the rose, not the beginning for the leaves. We hope this helps. https://www.youtube.com/watch?v=sf9Pr1jOWM8
Is there an alternative to using the Mezzetta Golden Greek Peperoncinis? That brand contains yellow dye #5 and sodium bisulfites which isnt good. Do you have any other brand suggestions that don’t have these questionable additives? I am looking forward to trying this recipe otherwise.
Hi there Danielle 🙂
Thank you so much for reaching out to us. The answer to your question is actually detailed in the notes section.
-Ameera and Robin 🙂
Also, if using whole peperoncinis, do you include the stem and seeds?
Hi there Danielle 🙂
Thank you so much for reaching out to us. Remove the stems and seeds.
-Ameera and Robin 🙂