I have two blog postings that have gone practically viral:
The first is “The Big List of Green Smoothies.”
The second is “The Big List of No-oil Salad Dressings.”
Both of these posts were created about two years ago, and it appears that they have been very valuable resources for the entire Whole Food Plant Based community. The posts are really a group effort–I ask for your recipes, you leave them in the comments section, and then I compile them in a printable list for everyone to print, store and use regularly.
So the other day when I received this comment on the blog–
Elaine St-Onge has left a new comment on your post “The Big List of No-oil Salad Dressings“:
Love and have tried most of these dressing by now, do you have anymore?
Can we get a new dressing list?
I am absolutely in love with your site!
Thanks a million!
–I thought to myself, “Is it really time to do Volume II of the oil-free dressings list?”
Here’s my favorite Caesar Salad dressing from Food52, a bit complicated but delicious:
1/2 cup raw cashews, soaked overnight and drained
3 to 4 tablespoons freshly squeezed lemon juice, to taste
2/3 cup water
1 1/2 teaspoons kelp or dulse granules (find these at a health food store)
1 large garlic clove, minced
1 tablespoon mellow white miso
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 tablespoons nutritional yeast, divided
To prepare the dressing, transfer the cashews, lemon juice, water, kelp or dulse granules, garlic, miso, salt, mustard, and two tablespoons of nutritional yeast to a blender and blend until smooth. Start with 3 tablespoons of lemon juice and adjust as needed—my preference is for a tart dressing, but use your judgment.
Thanks Christina! I’m going to make this one tonight!
This is the one I’ve been making for years, my whole family loves it. I add half an avocado when I make potato salad.
2 heaped tablespoons hummus
2 tablespoons white wine vinegar
1 tsp each of mustard, soy sauce and maple syrup
4 tablespoons soy milk
2 small slices of onion
Blend thoroughly in a blender or in jug with stick blender.
Not really oil free because you’re using houmous as a base, which contains the oil element!
I make hummus with NO oil!
Anyone who is serious about a WFPB diet and avoiding oil makes their own hummus. It is super easy!
Clean Food Dirty Girl has a recipe for a fantastic lemon tahini dressing…I can eat it with a spoon, though I try not to (sometimes). ?
http://Www.cleanfooddirtygirl.com
Again, Tahini is your oil containing base.
Just perusing these recipes and thinking how thankful I am that someone is willing to take the time to post and share. I keep running into your negative comments and can’t help but wonder if your “need to police” energy might be spent better elsewhere? People are generally semi intelligent and can determine and decide for themselves of the recipe complied with their individual needs.
Are you buying tahini that has oil in it? I only use sesame seeds and water to make mine. No oil added.
Here’s one i just threw together for lunch:
1 cup cooked chickpeas
juice of 1/2 a lemon
4 garlic cloves, roasted
2 Tbs. tahini
1 tsp. soy sauce
dash paprika
1/8 tsp. cumin
chickpea water to desired consistency. Blend all ingredients together and pour over salad.
Tahini = oil!
Tahini contains no oil. It is ground sesame seeds. I sometimes confuse no-oil with fat free.
Seriously? You keep saying this…make your own with just water and sesame seeds. No oil needed.
A cup of any berry. Black, blue, straw, rasp.
A cup of balsamic
Quarter cup walnuts or cashews
A teaspoon of minced garlic
One small onion. Red, white, yellow
Toss whole berries with vegetables and dressing
Do you use fresh or frozen berries? Will it make a difference? Thanks
These are Great ideas!
This is a winner – just make taco spices, Asian sesame spices, Italian spuces, whatever you want. Sprinkle over the salad and squeeze on lime, lemon or orange juice. Mix and have fun!
I used to make a.goat cheese vinaigrette. Usually about a tablespoon or two of goat cheese, a quarter cup of vinegar, teaspoon of honey or agave nectar, an herb mix (like provence, Mrs Dash, Italian herb blend) put it in a dressing mixer thing and shake that daylights out of it. It was easy and almost like a creamy dressing, but not as heavy. I know the goat cheese is kind of a fat, but it’s way better than any other cream dressing.
Do you use a vegan goat cheese?
Tahini, which is ground sesame seeds, creates its own oil in the same way ground peanuts do, so it’s not really considered oil free. There’s no judgement here, I love Tahini, but my husband has heart disease and must avoid all oils, whether animal or plant based. So thanks to Healthy Girl’s Kitchen for initiating this discussion.