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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)


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.


  • 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


  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.


  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


  • 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

Keywords: vegan salad dressing