If you’re not a huge salad fan, maybe you just haven’t meet the right dressing to sweep your off your feet. Our homemade Oil Free Vegan Thousand Island Dressing is just that dressing that will give you heart eyes when looking at your new and improved salad. Rich, tangy, healthy and refined sugar free, this delicious dressing is fast, easy, and the perfect POW of flavor for salads and dipping veggies. Deliciously bold undertones with creamy, decadent cashews will hook you with the first bite. Perfect on your favorite veggie bowl, it is sure to absolutely delight your taste buds, 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.
- ½ cup raw cashews
- ½ cup water
- 1 teaspoon tomato paste
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon + 1 teaspoon organic maple syrup
- 2 teaspoons white miso *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/8 teaspoon chili powder
- ¼ teaspoon dried ground mustard powder
- Pinch celery seed
- ½ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper
- 2 Tablespoons finely chopped pickles (of choice) – optional *
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes. Or place raw cashews in a small sauce pan cover with water and boil for 10 minutes.
- In the meantime, measure out all your remaining ingredients (except the pickles) directly into the high-speed blender, then set aside.
- After 10 or 20 minutes (depending on the cashew softening method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
- If adding pickles, add the chopped pickles now directly into the high-speed blender and pulse for 2 seconds.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Pickles: Thousand Island dressing is known for having either sweet or dill pickles as an essential ingredient. We could not find a compliant sweet or dill pickle. We used a refrigerator pickle. This WFPB dressing is absolutely delicious without the pickles, so they are not an essential ingredient in this recipe.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of dressing.
*Storage: Refrigerate and use within 5 days.