Are you looking for a good Oil-Free Salad Dressing? Look no further! This quick and easy Creamy Italian Salad Dressing is made with mostly pantry staples.
If you are like me you need a good salad dressing. I usually avoid the store-bought stuff because they can be loaded with oil, sugar, or loads unrecognizable ingredients.
This oil-free salad dressing uses:
- white beans
- spices
- lemon juice
- water
My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but I wanted a creamy salad dressing.
Most creamy dressings contain oil and even the healthy dressings contain nuts, often cashews. If you have to limit nuts or avoid them all together, those dressings are not an option. This salad dressing uses white beans to provide the creamy base, that is perfect for people with nut allergies.
If you are looking for a salad dressing that is frugal, dairy-free, nut-free, gluten-free, oil-free and easy to make with pantry staples, then you need to try this salad dressing.
Creamy Italian Salad Dressing (Oil-Free, Low-Fat)
Oil-Free Creamy Italian Salad Dressing
The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!
Enjoy it on salad, wraps and even served warm on pasta!
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
- Warm beans slightly then place in a blender or food processor (I used my Blendtec).
- Pour in ½ cup water.
- 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.
- Dump in the rest of the spices then blend/process well.
- Scrap sides of container and add more water if necessary.
- Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.
Notes
This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.
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 white 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. Or, if you want a salad dressing that’s bursting with flavor you need to try my Oil-Free Raspberry Vinaigrette Salad Dressing.
Looks AWESOME. I’ll make some this weekend for next week’s lunches!
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.
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!
I think you’ll like it Amber! I have some variations planned too!
I put in garlic powder by mistake. It was good. Checked the recipe and added the onion powder and it was even better! Love this. Enjoy!
It also sounds super yum as a dip for veggies!?
Always looking for no-oil salad dressings – – this one sound super yummy, Holly!
We had it on pasta today! It was really good!
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. 🙂
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!
I LOVE hearing that Valerie! Thanks!
Are you using it as a straight salad dressing or adding it to pasta or grains?
This is still my absolute favorite! I use it for salad. I will try the pasta idea – hadn’t thought of that. Thank you again for posting this recipe!
Thank you Valerie! I’m thrilled you enjoy it! Let me know what you think about it on pasta!
Thank you, thank you, thank you for this recipe!!!
You are welcome Dennie!
Just started our heart friendly diet this week. Loving it but really needed an oil-free dressing. Just made this and it is amazing. Thank you. You are a blessing
HI Deb,
I’m so glad! A good dressing can make a big difference! I have some great sauces/dips too!
Would love to try it. Cant seem to be able to find the recipe
Hello there. Sounds fab. Was thinking instead of water maybe used acquafaba? Any thoughts?
HI Susan,
You could use aquafaba. I created this recipe before aquafaba was being used. It should have the exact same result.
but… when you blend aquafaba, it turns into whip, like whipped cream
Peggy, With the beans and other ingredients, it won’t whip into a cream. I usually just use water but using a small amount of aquafaba with the beans and spices should just make it creamy.
This dressing is amazing! It meets my need for a healthy, guiltless, creamy, salad dressing and I can’t thank you enough for sharing it!
Thank you for this! I am going to try it 🙂
Hi, Can i use fresh instead of powdered ingredients in this?
Nice Italian flavor and smell and even look. But the bean texture threw it right off. Couldn’t get over it. Too chalky and beany. Sorry, wanted to love it
I’m sorry you didn’t love it Lacey. You could try using hot beans (instead of room temperature) and it may seem creamier to you. I don’t notice it being too beany for us but I have noticed that some brands have a better texture than others.
This is sooo good, I was licking the scraper and all the food processor parts (except the blades, but I scraped them off well!). Not a drop was wasted.
Finally, an oil-free WFPB dressing that actually tastes great! I used navy beans. I never comment on recipes, but this one is five stars.
Thank you Angie! We one too! Thanks for leaving a comment!
Can we freeze this and defrost for later?
I’m not sure. I haven’t tried to freeze it; I suspect the texture may change a bit. If you try it let me know and I’ll do the same.