Vegan Thousand Island Dressing
This homemade dairy-free and oil-free vegan thousand island dressing is perfectly sweet, tangy, bold, creamy, and thick. It’s ideal as a salad dressing, a dip for vegetables, or a spread for burgers and sandwiches.
Price per Serving
Instructions
- 1
If you don't have a high-powered blender like a Vitamix, soak the raw cashews (0.5 cup) overnight (8-12 hours) in some [water], then drain and rinse. This is crucial for a perfectly smooth and creamy texture.
- 2
Add the raw cashews (0.5 cup), water (0.5 cup), ketchup (6 tbsp), fresh lemon juice (1 tbsp), raw finely diced white onion (1.5 tbsp), regular paprika (0.25 tsp), dried mustard (0.25 tsp), fine salt (0.25 tsp), and sweet pickle relish (1 tbsp) to a high-powered blender. Blend on high until completely smooth, scraping down the sides a couple of times. If using soaked cashews and a weaker blender, a food processor may yield a smoother result.
- 3
Pour the dressing into a bowl or jar. Stir in the reserved sweet pickle relish (1 tbsp). For a spicy kick, add a pinch of [cayenne]. Serve immediately or chill.
- 4
This recipe yields about cup (1.5) of dressing. Store in the fridge for up to a week. You can also freeze it; thaw overnight in the fridge and whisk to restore consistency.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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