Vegan French Dressing

When I learned the ingredients in store-bought dressings and sauces, I was shocked by the additives and preservatives. Instead of buying store-bought dressings, I make my own dressings at home. Vegan french dressing, for instance, is easy to make, and much healthier. My vegan french dressing recipe is not only simple,  it only has a few ingredients. 

Made from raw cashews, vegan french dressing recipe tastes creamy and delicious without any added sugars or processed fats.

In fact, this dressing can be transformed into Vegan Thousand Island Dressing by adding chopped pickles.

In order to accommodate all diets, I also provide a nut-free recipe for people who avoid nuts, so don't run away. 

WHAT INGREDIENTS ARE NEEDED FOR VEGAN FRENCH DRESSING?

So, what's in this fabulous dressing? 

• ½ cup raw cashews (soaked overnight but not necessary)
• ½ cup organic ketchup
• ¼ cup apple cider vinegar
• 2 Tablespoons agave (you can sub maple syrup)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup water

NUT-FREE VEGAN FRENCH DRESSING VARIATION

VARIATION 1 AND 2: (IF YOU ARE ALLERGIC TO NUTS)

• Substitute ½ cup Vegenasie for nuts and reduce water to ¼ cup or
• Substitute ½ cup silken tofu for nuts and use ½ cup water

And, all you need is a high-quality high-speed blender! I love my Nutri-bullet; not only is it inexpensive, but it also works better than the Vitamix I returned. 

French dressing, not only is great on salads, but it also is a great sandwich spread or vegetable dip. Similarly, vegan thousand island dressing is fabulous on a Vegan Tempeh Reuben, or as a drizzle on steamed vegetables.

Or it's always popular with a green salad with Garlic Croutons Crispy and Oil-Free! 

Additionally, I love dipping my Chickpea Tuna Salad sandwich in vegan french dressing.

Regardless of how you use this dressing, you will be pleased. My husband says it tastes just like the 'real deal.' And, he is my best test kitchen guinea pig. In fact, if Paul likes it, it's pretty much a done deal.

Furthermore, my vegan french dressing recipe is transformed into Vegan Thousand Island Dressing by adding one simple ingredient. 

IF YOU LIKE IT SAUCY AND OIL-FREE, CHECK OUT THESE DRESSINGS

• Asian Salad with Peanut Dressing
• Vegan Thousand Island Dressing
• Vegan Ranch Dressing
• Vegan Blue Cheese Dressing
• Almond Butter Dressing
• Miso Tahini Dressing
• Vegan Southwest Dressing
• OMG Oil-Free Dressing
• Creamy Lemon Pepper Dressing
• Cumin Citrus Dressing
• Champagne Vinaigrette Tahini Dressing
• Vegan Cherry Walnut Salad Dressing
•  Fat-free Viniargette Dijon Dressing: Eat to Live

Vegan French Dressing

Kathy Carmichael

My vegan french dressing recipe is a thick and creamy dressing perfect for any salad or sandwich. By simply adding one ingredient, transform french dressing into thousand island dressing.

4.67 from 6 votes

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Prep Time 15 mins

Total Time 15 mins

Course Sauces, Dips & Dressings

Cuisine American

Servings 6 servings

Calories 104 kcal

Equipment

• ▢
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• ▢
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Ingredients

  

1x2x3x

DRESSING

• ▢ ½ cup raw cashews soaked overnight but not necessary
• ▢ ½ cup organic ketchup
• ▢ ¼ cup apple cider vinegar
• ▢ 2 Tablespoons agave you can sub maple syrup
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ ½ cup water

Variation 1 and 2: (If you are allergic to nuts)

• ▢ Substitute ½ cup Vegenasie for nuts and reduce water to ¼ cup or
• ▢ Substitute ½ cup silken tofu for nuts and use ½ cup water

THOUSAND ISLAND DRESSING

• ▢ Follow any of the above variations and add ½ cup of diced pickles
• ▢ DO NOT blend pickles when you make dressing; stir them in after blending

Instructions

 

• Blend all ingredients in the blender
• Cover and Refrigerate
• Will last 7 days in a refrigerator

Notes

Nutrition facts are for original version.

Nutrition

Calories: 104kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 572mgPotassium: 139mgFiber: 1gSugar: 10gVitamin A: 104IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/