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5 from 6 votes

Vegan Thousand Island Dressing

What's in the secret sauce? Vegan thousand island dressing recipe is perfect for a sandwich, burger, salad dressing, or dip. So dip, dip away.
Prep Time10 minutes
Total Time10 minutes
Course: Sauces, Dips & Dressings
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 53kcal



  • ½ cup raw cashews Soaked overnight but not necessary; or boil for 10 minutes, drain, and rinse.
  • 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
  • ½ cup of diced pickles sweet or dill

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
  • Substitute ½ cup silken tofu
  • Substitute ½ cup sunflower or hemp seeds


  • Blend all ingredients except the pickles.
  • Dice the pickles and stir into the blended dressing.
  • Refrigerate until cool.



  • If you don't own a high-quality blender, soak the cashews overnight, drain, and rinse before blending.
  • A quick way to soften cashews, seeds, or other nuts is to boil them for 10 minutes, drain, and rinse them before blending.
  • A lower-calorie and nut-free option is white beans, silken tofu, or unsweetened vegan yogurt.
  • Do not blend the pickles into the dressing; instead, finely chop them and stir them into the dressing.
  • Refrigerate for a few hours to chill before using.
  • The dressing with last up to 5 days refrigerated.


Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg