Go Back
Vegan Italian Dressing
Prep 2 minutes
Total 2 minutes
Makes 250 ml / 1 cup

Ingredients
 

  • 160ml / ⅔ cup olive oil
  • 60ml/ ¼ cup white wine vinegar
  • 2 tablespoon water
  • 1-2 teaspoon maple syrup
  • 2 teaspoon Italian herbs dried (oregano, parsley, thyme,rosemary, basil)
  • ½ teaspoon garlic powder or one garlic clove crushed
  • ½ teaspoon salt
  • some pepper

Creamy Vegan Italian Dressing

  • 1 tablespoon vegan mayonnaise or aioli
  • OR 1-2 tbsp dairy-free yoghurt

Cheesy Vegan Italian Dressing

  • 1-2 tablespoon vegan Parmesan cheese
  • OR 1-2 tsp nutritional yeast

Instructions
 

  • Put all ingredients into a (recycled) jar or a container with a lid and give it a good shake!
  • Please note that the dressing will separate quite quickly. Just give it a good shake before you use it.

Creamy Vegan Italian Dressing

  • You pretty much just add the mayo, aioli or yoghurt with the other ingredients.

Cheesy Vegan Italian Dressing

  • You might need to experiment with the quantities a bit because vegan Parmesan can taste very different from brand to brand. The same thing applies to the nutritional yeast and your own taste. Some people are happy to use less and find that it’s cheesy enough, others need way more. Justplay around with it.

Notes

  • Storage: This vegan Italian Dressing has quite a long shelf life but it’s probably best to keep it in the fridge. There, it’ll keep for at least a month. If you use any fresh ingredients like fresh herbs, garlic, lemon juice etc., this dressing will only keep for about a week (or maybe a bit longer). The olive oil will thicken in the fridge. If it gets too thick, just add some more water to it to make it runnier again.