• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • About
  • Recipes
  • Life
  • Parenting
  • Natural Living
  • Travel
  • Fitness
  • Resource Library
    • Get a Password

Happy Healthy Mama

  • Facebook
  • Instagram
  • Pinterest
Home » Recipes » Vegan Recipes » Creamy Vegan Salad Dressing (Oil free)

Last updated on June 5, 2020. Originally posted on June 5, 2020 By Maryea / 6 Comments

Creamy Vegan Salad Dressing (Oil free)

322 shares
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

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!a vegan salad dressing in a small glass jar with a spoon dipping in. a salad in the background

Save This Recipe!

Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Happy Healthy Mama.

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. an overhead shot of a salad with lettuce, strawberry, cucumbers, and a a side of 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!an overhead shot of a salad with lettuce, strawberry, cucumbers, and creamy vegan salad dressing on top

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

creamy vegan salad dressing (oil free) in a small mason jar

  • 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

  1. I used white cannellini beans. Navy beans or great northern beans can be used.
  2. If you aren’t as strict vegan, you can use honey in place of the maple syrup.
  3. If the dressing is too thick, you can add water in order to thin it out. Start with a tablespoon at a time.
  4. 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!

Let’s connect on social media! Find me on Instagram and Facebook.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a vegan salad dressing in a small glass jar with a spoon dipping in. a salad in the background

Creamy Vegan Salad Dressing (Oil free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Maryea Flaherty of Happy Healthy Mama
  • Total Time: 5 minutes
  • Yield: 16 servings (2 cups) 1x
  • Diet: Vegan
Print Recipe
Print Recipe

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

Scale
  • 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

  1. Please all ingredients, except salt and pepper, in the blender and blend until smooth.
  2. Taste and add salt and pepper to your preferences.

Notes

  1. I used white cannellini beans. Navy beans or great northern beans can be used.
  2. If you aren’t as strict vegan, you can use honey in place of the maple syrup.
  3. If the dressing is too thick, you can add water in order to thin it out. Start with a tablespoon at a time.
  4. 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

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

322 shares
  • Facebook
  • Twitter

Filed Under: Anti-inflammatory Diet

Previous Post: « Chocolate Covered Peanut Butter Stuffed Dates
Next Post: Grilled Portobello Mushroom Steaks »

Reader Interactions

Comments

  1. Blickeybear says

    August 5, 2024 at 11:43 pm

    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!

    Reply
    • Maryea says

      August 12, 2024 at 9:02 am

      I love the additions you tried! Thanks for sharing.

      Reply
  2. Dee says

    February 18, 2024 at 1:29 pm

    Can a couple of dates be substitutes for the maple syrup or honey?

    Reply
    • Maryea says

      February 21, 2024 at 10:08 am

      I think that would work just fine!

      Reply
  3. Lorien says

    June 23, 2023 at 5:51 pm

    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!

    Reply
  4. Katelyn Porter says

    May 26, 2021 at 9:26 am

    It’s so creamy and delicious, I love it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

Privacy

Copyright © 2025 · Cookd Pro Theme on Genesis Framework · WordPress · Log in