Creamy Italian Salad Dressing (Oil-Free)

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Here is the deal, I need a good salad dressing for my salads. If you are like me you probably avoid the store-bought stuff too. It’s either loaded with oil, sugar, or loads of chemicals. No thanks!

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. I wanted a creamy salad dressing. Most creamy dressings contain oil and even the “healthy” dressings contain nuts, often cashews. My little guy is allergic to nuts so those dressings are not an option. I’ve never been a fan of the idea of eating hundreds of calories of salad dressing in just a few spoonfuls.

Don’t worry, I have the answer. The frugal, dairy-free, nut-free, gluten-free, oil-free, easy to make with pantry staples, vegan salad dressing answer.

Creamy Italian Salad Dressing

Creamy Italian Salad Dressing (Oil-Free, Low-Fat)

Creamy Italian Salad Dressing (Oil-Free)
 
Author:
Recipe type: Salad Dressing
Ingredients
  • 1½ cup cooked white beans, drain and rinse if using canned (I cooked great Northern beans)
  • ½ cup (to 1 cup) water
  • 2-3 Tbsp fresh squeezed lemon juice
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt (optional)
Instructions
  1. Warm beans slightly then place in a blender or food processor (I used my Blendtec).
  2. Pour in ½ cup water.
  3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
  4. Dump in the rest of the spices then blend/process well.
  5. Scrap sides of container and add more water if necessary.
  6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

This salad dressing can be enjoyed on salad, in wraps and even served warm on pasta (gluten-free pasta for us). Last night we served in on a garden salad to accompany our Minestrone Soup.

Since this salad dressing uses beans I recommend you enjoy it within 5 days. Don’t worry you will come up with plenty of ways to use and this recipe makes approximately  2 cups. My 5 year old ate more than his fair share on salad then asked for more to eat with a spoon.

If you need a salad dressing with a longer shelf life try my Oil-Free Sweet and Tangy Salad Dressing.

Plant-Based Diet Starter Guide

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Comments

  1. Looks AWESOME. I’ll make some this weekend for next week’s lunches!

  2. This looks wonderful. How you come up with these great recipes is awe inspiring. I have renewed faith in my Blendtec now …I think just because you have one:) Will be making this recipe this weekend for sure!

    • Oh Kathleen, Thank you so much! I tried to half this recipe in my Blendtec and it didn’t work as well. The container was too big for such a small amount. I use the Blendtec to make the White Bean Green Chili Dip. It is soooo good! I’ve got a few more recipes in mind to make with the blendtec too.

  3. Oh Holly!! I am going to have to try this one!! I have a ranch that I love but I have been wanting to try some new ones so I can have some variety in my salad dressings!

  4. Naomi Hattaway says:

    It also sounds super yum as a dip for veggies!?

  5. Always looking for no-oil salad dressings – – this one sound super yummy, Holly!

  6. Do you have an estimate of the calories or carbs in a tbsp of the creamy italian dressing?

    • Sorry Fitz, I never calculate nutritional data. You could plug it into a website that figures it out. It’s primarily beans so it will have carbs and calories but also fiber. I have a personal “unlimited bean” policy. 🙂

  7. This is an awesome recipe! I have made it 4 weeks straight now and I am still looking forward to it. Thanks such for posting it!

  8. Thank you, thank you, thank you for this recipe!!!

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