This creamy vegan Italian dressing is smooth, tangy and full of classic Italian flavor. Made with simple pantry staples like olive oil, cashews, garlic and dried herbs, it blends up in minutes for a thick and nostalgic dressing that's perfect for salads or dipping fresh veggies. I keep a jar in the fridge to use throughout the week!
The idea for this dressing came to me one night when we ordered in pizza with friends. My friend's salad came with a creamy white Italian dressing and it instantly reminded me how much I love it. I knew I wanted to recreate a lighter, dairy-free version made with real ingredients.
The result was everything I wanted it to be: thick, creamy and full of that classic Italian flavor. It's similar to my Mediterranean tahini house salad dressing, except here I use cashews for neutral-tasting creaminess (letting the garlic and herbs shine) whereas the Mediterranean dressing has a more distinct tahini flavor.
The base is extra virgin olive oil, raw cashews and water, which blend together for a perfectly smooth texture. It truly tastes like the Italian dressing you know and love, only better for you and made without additives!
Ingredients
I use white distilled vinegar since it's usually in my pantry, but red wine vinegar is the more traditional choice for classic Italian dressing and either works beautifully.
How to Make Vegan Italian Dressing
1. Blend everything but the ice until smooth and creamy.
2. Add ice and blend again.
3. Enjoy with raw veggies or on a salad (or store for later - this is great for meal prep).
I love serving this dressing over crisp romaine or peppery arugula with halved cherry tomatoes and fresh basil. It also doubles as a veggie dip for cucumbers, radishes or tomatoes. The texture is so satisfying and it really does elevate salads from plain to something special!
Recipe Tips
- Ice works wonders. I like to toss in two or three ice cubes at the end to chill it right away, plus it also thins it out a bit more. It's such a simple trick that makes the dressing ready to serve immediately.
- It will thicken up in the fridge overnight. If you are meal prepping, whisk in a little water before serving. Start with 2 tablespoons of water, then whisk in more if you prefer a thinner consistency.
I hope you love this homemade dressing! Please tag me on Instagram to share your creations so I can see!
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Creamy Vegan Italian Dressing
- Total Time: 5 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This creamy vegan Italian dressing is smooth, tangy and full of classic Italian flavor. Made with simple pantry staples like olive oil, cashews, garlic and dried herbs, it blends up in minutes for a thick and nostalgic dressing that's perfect for salads or dipping fresh veggies. I keep a jar in the fridge to use throughout the week!
Ingredients
- 6 tablespoons extra virgin olive oil
- ¼ cup raw cashews, soaked in advance ideally but not required*
- 2 tablespoons white distilled vinegar (or red wine vinegar)
- 2 tablespoons water (or more to thin as needed)
- 1 juicy lemon, juiced
- 1 tablespoon pure maple syrup
- 2 large cloves garlic
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried oregano
- 3 ice cubes if you want to serve immediately chilled
Instructions
- Add all ingredients except the water and ice to a high speed blender and blend until smooth and creamy. Add water to reach your desired consistency. Add a small handful of ice cubes and re-blend to serve immediately and have it chilled (this will thin it out a bit more).
- Taste and adjust if needed.
- Enjoy!
Notes
*If you don't have a high-speed blender, soaking is recommended for the creamiest results.
- Prep Time: 5
- Category: Dressing
- Method: Blender
- Cuisine: Italian
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