Easy Vegan Italian Dressing
Tangy, zesty, and bright, this vegan Italian dressing will be your next favorite condiment! A simple recipe that is ready in minutes and only requires a few simple ingredients.
Servings: 8 servings
Calories: 129kcal
Ingredients
- ½ cup olive oil (extra virgin preferred)*
- ¼ cup white wine vinegar or red wine vinegar
- 1 tablespoon nutritional yeast (optional)
- 1-2 teaspoon maple syrup (optional, or another sweetener)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¾-1 teaspoon salt or to taste
- genorous pinch of ground black pepper
Instructions
- Place all ingredients in a mason jar.
- Place the lid on, and shake vigorously until all ingredients are well combined.
- Serve immediately, or refrigerate for later use.
Notes
*Oil - Extra virgin olive oil is recommended, as it has the best flavor and aroma for salads. If the taste of extra-virgin olive oil is not to your liking, consider substituting it with a neutral-flavored oil, such as light olive oil, avocado oil, or sunflower oil.
Storing suggestions
Fridge - Dressing can be refrigerated for 2 weeks.
Depending on the type of oil used (such as EVOO) and the temperature of your fridge, the dressing may turn jelly-like when chilled. Let the dressing come to room temperature, about 15-20 minutes, then give it a shake to re-combine before using.
Freezer - Dressing can be stored in the freezer for up to 3 months. Freeze them using silicone ice-cube trays, and once they are frozen solid, transfer them to a zip-top bag for storage.
Allow frozen dressing to thaw overnight in the fridge. Give it a good stir before using.
Nutrition
Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 219mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
