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Dairy-free Creamy Italian Dressing
Prep Time
10 mins
 

This salad dressing is quick, easy, and SO delicious! No cream needed, the blender and vegetables will make it "creamy" for you. It also makes a great marinade. If you don't have a blender, just shake it in a jar, it just won't be creamy. 

Course: Salad
Servings: 16 servings
Author: Linda, The Industrious Homemaker
Ingredients
Ingredients
  • 2 TB red pepper, minced*
  • 2 TB shallots (or onion), minced*
  • 1 - 2 cloves garlic, minced*
If using a blender, estimate 2 TB of the pepper and shallots, and put them and the garlic in blender whole
  • 1 C Oil of choice*
  • 2 TB Red Wine Vinergar
  • 1/4 C White Wine Vinegar
  • 2 tsp brown mustard, dijon also ok
  • 2 tsp honey
Seasonings
  • 1 tsp sea salt (pink or grey preferred)
  • 1/4 tsp dried oregano (or 1 tsp fresh)
  • 1/4 tsp dried marjoram (or 1 tsp fresh
  • 1/4 tsp dried basil (or a scant 1 tsp fresh)
  • 1/8 tsp ground pepper
  • pinch Red pepper flakes
Instructions
Prepare vegetabgles
  1. If you are using a blender, estimate the red pepper and shallots (or onions) and place in blender. If you're not making the creamy version, the vegetables will need to be finely minced. 

Blending
  1. Add the vegetables and the wet ingredients to the blender, but not the seasonings. Blend on high until the oil is fully incorporated and it is totally creamy - about 1-2 minutes. 

  2. Stop blender. Add seasonings. Blends just until mixed. 

Storing
  1. Store refrigerated. It will keep about a week to 10 days. 

Recipe Notes

You can make this without a blender, but it will be standard Italian dressing. Each time you use it, you will need to shake it well to mix the oil and vinegar. 

* Extra Virgin oil, avocado (what I use as I'm allergic to olive oil), corn oil is also delicious