If you’re looking for a vegan salad dressing, this one is it! This is a creamy, honey-mustard style dressing that is super easy to make and tastes incredible. Use it as a salad dressing or dipping sauce!
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The dressing makes the salad. It’s as simple as that. You can have the most incredible fixings making up your salad, but with a bland salad dressing, it’s no good.
On the other hand, you can put a tasty dressing on any vegetables and BOOM–you’ve got yourself a winner.
That’s definitely the case with this Creamy Vegan Salad Dressing. 
It really doesn’t matter what salad you put this dressing on, it’ll be better. But if you have an incredible salad to start with–oh baby!
It’s so easy to make this homemade vegan salad dressing and it makes enough so you can use it all week long on all things! Not only is this a tasty salad dressing, but it could be a great dipping sauce or sauce for whatever you’re making. You’re going to LOVE this.
Creamy Vegan Salad Dressing Ingredients
- 1 (15 ounce) can white beans, drained and rinsed
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
Recipe Notes
- I used white cannellini beans. Navy beans or great northern beans can be used.
- If you aren’t as strict vegan, you can use honey in place of the maple syrup.
- If the dressing is too thick, you can add water in order to thin it out. Start with a tablespoon at a time.
- Store this dressing in an airtight container in the refrigerator.
Homemade salad dressings are totally my jam. It’s really hard to find a good salad dressing without inflammatory oils so I like making my own as often as I can. Some of my favorites are this Homemade Italian Dressing, this Strawberry Vinaigrette, this Spicy Avocado Dressing, this Creamy Basil Avocado Dressing, and this Balsamic Dressing.
You’re going to LOVE this Vegan Creamy Salad Dressing recipe! If you try it, will you please let me know and give it a star rating below? I’d love to hear your thoughts and it’s really helpful for readers to see if a recipe is tried and true!
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Creamy Vegan Salad Dressing (Oil free)
- Total Time: 5 minutes
- Yield: 16 servings (2 cups) 1x
- Diet: Vegan
Description
This is a creamy, honey-mustard style vegan salad dressing made with no oil! White beans give it a creamy texture and the flavor is incredible.
Ingredients
- 1 (15 ounce) can white beans, drained and rinsed
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
Instructions
- Please all ingredients, except salt and pepper, in the blender and blend until smooth.
- Taste and add salt and pepper to your preferences.
Notes
- I used white cannellini beans. Navy beans or great northern beans can be used.
- If you aren’t as strict vegan, you can use honey in place of the maple syrup.
- If the dressing is too thick, you can add water in order to thin it out. Start with a tablespoon at a time.
- Store this dressing in an airtight container in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: condiments
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 41
- Fat: 1.2 grams
- Saturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 6.4 grasm
- Fiber: 1 gram
- Protein: 1.5 grams
I am eating S0S free (no salt or refined oils or sugar). I made this recipe as written, except I included the zest of my organic lemon along with the juice, and I used date syrup instead of honey. I also tossed in about 1/4-1/3 of a red onion, which is something I often do to increase flavor since I don’t add salt. (The salt in the mustard made the dressing plenty salty for us.) We thought this was really creamy and delicious! I will be making this often and experimenting with a variety of herbs just because I’m so inspired by your recipe! Thanks for sharing it!
I love the additions you tried! Thanks for sharing.
Can a couple of dates be substitutes for the maple syrup or honey?
I think that would work just fine!
I like that is versatile, but as written, I found it a bit bland. I added half a red onion to it in the blender, and really liked it. I put it on edamame and steamed peas as well as on a baby spinach kale salad. Loved it! I will try it with fresh dill next time. I really like the texture. Thanks!
It’s so creamy and delicious, I love it!