Dairy-Free Thousand Island Dressing (With No Mayo!)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.It takes just 10 minutes to recreate a vegan version of a beloved classic with this dairy-free Thousand Island dressing recipe. I blend raw cashews, ketchup, and relish into a smooth, tangy sauce that tastes rich without using mayo at all. The texture stays thick and velvety, making it ideal for spreading and dipping.
Creamy sauces like this dairy-free thousand island dressing and homemade vegan ranch dressing have always been one of the easiest ways to elevate salads and grain bowls. Unlike traditional versions, I do not use mayonnaise, eggs, or highly processed oils for this recipe. And if you love healthy meals like salads but cannot resist a good dressing, you need to try this Thousand Island dressing.
After my husband started moving toward a plant-based lifestyle, I quickly realized that homemade sauces were an easy way to introduce healthier meals and make new ingredients more palatable. I started with my vegan mayo and worked my way up to this dressing, which has since become one of his favorites. At one point, I made a small bottle of it each week, which he kept in the refrigerator at work, so that he could have it with his packed lunches.
👩🏽🍳 Why I Love This Recipe
As a mom and health coach, I love that I can make this recipe at home and be in full control over what goes into it. Most people do not realize how many hidden additives and artificial ingredients are lurking in store-bought sauces. I also love that the cashews add healthy fats while creating a smooth base, without needing soybean oil. The ketchup adds a nostalgic flavor, and the relish adds a tiny burst of sweetness and acidity.
This dressing comes together in just one blender, but it is not a case of just throwing everything together and hitting start. I always blend the cashew first with the liquid ingredients to create a smooth base. This is what replaces the creamy texture of mayo, so it is very important to get it right before adding anything else. Then I add the onion and relish, only pulsing it slightly instead of blending it completely. Once I have adjusted the texture and flavor to my liking, I chill the dressing for a few hours before using.
This dressing has been around for decades and is not really something I ever thought about on a deeper level. Until one of my kids asked me why it is called Thousand Island dressing. That day, we went down a rabbit hole and learned that it is, in fact, named after an actual place on the Saint Lawrence River bordering New York and Canada, and that it was used to make bitter vegetables like endive more palatable. The next time I made it, he was sure to impart his new culinary knowledge to his brothers. Impress your friends and family with this delicious dressing, and your extensive knowledge of it, too.
🥘 Ingredients
For this dairy-free thousand island dressing, I use simple ingredients and blend them into a creamy sauce with a surprisingly classic flavor. This is what I use:
Raw cashews: Raw cashews create a creamy base and mimic the texture of mayonnaise.
Dairy-free milk: I use unsweetened almond or cashew milk to blend the cashews.
Ketchup: This brings that signature Thousand Island flavor along with a bit of sweetness and acidity.
White vinegar and lemon juice: I use both of these to keep the dressing bright and tangy.
Relish: Sweet pickle relish adds small pops of texture and a familiar taste. Finely chopped pickles work well, too.
Red onion: Red onion adds a subtle sharpness and a bit of crunch throughout the dressing.
Hot sauce: I add a small amount of hot sauce for gentle warmth.
Paprika and salt: These seasonings round out the flavors and sharpen the other ingredients.
🔪 How To Make
Making this dairy-free thousand island dressing could not be easier. This is how I do it:
Blend base ingredients: I add the cashews, dairy-free milk, ketchup, vinegar, lemon juice, hot sauce, and seasonings to a high speed blender. Then I blend everything until it is completely smooth and creamy.
Add texture ingredients: Next, I add the relish and chopped onion to the blender and pulse just a few times until incorporated throughout the dressing.
Adjust consistency: Once blended, I check the texture and taste, and adjust with a splash of milk or salt if needed.
Chill and serve: I transfer the dressing to a jar or airtight container and refrigerate for a few hours before serving.
💭 Expert Tips
My #1 Secret Tip for this dairy-free thousand island dressing recipe is to blend the cashew thoroughly before adding the relish and onion. I start with a completely smooth base to ensure my dressing tastes rich and creamy. Adding the textured ingredients afterward keeps the sauce balanced instead of gritty.
Other Tips To Keep In Mind:
- Soften cashews: If you have a blender that is not very powerful, I recommend soaking the cashews in water overnight or boiling them for 25 minutes so that they are soft for blending.
- Pulse gently: I pulse the relish and red onion briefly so the dressing keeps small bits of texture instead of turning completely smooth.
- Chill overnight: The flavor becomes tangier and more balanced once the dressing has been in the refrigerator for several hours.
- Salt last: Hold off on salting until the very end, after everything is blended and tasted. The hot sauce and ketchup all carry sodium, which can vary by brand.
- Chop onions: I like chopping my onions to a similar size as the relish before pulsing. This keeps the pieces uniform throughout the completed dressing.
📖 Variations
Over the years, I have played around with several versions of this dairy-free Thousand Island dressing, depending on what I plan on serving it with. These are the 3 I make most frequently:
Smoky version: I add 1/2 teaspoon smoked paprika and a tiny splash of pickle juice for a smokier flavor that tastes amazing on lentil veggie burgers. I always make this version for my husband.
Extra tangy: A tablespoon of Dijon mustard and extra lemon juice make the dressing brighter and sharper. I love using this version for salads, especially ones packed with roasted vegetables like a roasted pumpkin salad.
Spicy blend: I mix 1 teaspoon chopped pickled jalapenos and a dash of extra hot sauce. This is great with mellow foods like fries or nuggets. Surprisingly, my boys actually love this version, and compete to see who can handle the heat best.
🍽 Serving Suggestions
I like serving this dairy-free thousand island dressing on a classic vegan Reuben sandwich, just like traditional recipes. But there is so much that you can do with it apart from using it as a dip or spread. If you are not fully vegan, I highly recommend trying it in some healthy deviled eggs and using it in place of the Greek yogurt. It adds a delicious tang to another classic dish. It is also great drizzled over a vegan loaded baked potato.
My kids love using this dressing as a dip for raw vegetables or vegan gluten free chicken nuggets, even more than plain hummus, but recently we have been getting a little more adventurous with how we use it. Last week, I made vegan grilled portobello mushroom burgers for dinner with a side of healthy baked fries. I had the dressing on the table as an optional extra, but my kids covered their burgers and fries in it. One of them even stuffed his fries onto his burger, which is actually a genius move.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the dressing in a sealed mason jar or an airtight container in the refrigerator for up to 1 week. A quick stir before serving helps bring the texture back together.
Freezing: I do not recommend freezing this dressing since the cashew base changes texture once thawed.
Reheating: This dressing is meant to be served chilled, so there is no reheating required.
❓Recipe FAQs
What type of relish works best in a Thousand Island dressing?
I personally prefer a sweet pickle relish since it creates the classic flavor most people expect from a thousand island dressing. Dill relish works too, though it creates a slightly tangier, sharper version that works well on sandwiches.
What can I use instead of cashews?
For a nut-free option, I sometimes use sunflower seeds that have been soaked until softened. Silken tofu can also work, but the texture is lighter and less rich than the cashew version.
How do I fix a grainy cashew base if I have not yet added the other ingredients?
This is the best time to fix a grainy texture. If the cashews went in dry or were only soaked for a short time, the interior is still too dense for the blades to process fully. I try blending for another full minute, and if that does not work, I add 1-2 tablespoons of warm water and blend again. If it is still gritty after that, I transfer the mixture into a small saucepan, warm it gently over a low heat for 5 minutes while stirring, then return it to the blender, and blend until completely smooth.
Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Dairy-Free Thousand Island Dressing (No Mayo!)
It takes just 10 minutes to recreate a vegan version of a beloved classic with this dairy-free Thousand Island dressing recipe. I blend raw cashews, ketchup, and relish into a smooth, tangy sauce that tastes rich without using mayo at all. The texture stays thick and velvety, making it ideal for spreading and dipping.
Servings: 16
Calories: 80kcal
Ingredients
- 1½ cups raw cashews (see note)
- 1 cup unsweetened plain dairy free milk
- ¼ cup ketchup
- ¼ cup distilled white vinegar
- 1 tablespoon fresh lemon juice
- 1 – ½ teaspoon sea salt
- 1 teaspoon hot sauce
- ½ teaspoon paprika
- ¼ cup sweet pickle relish
- ¼ cup chopped red onion , finely chopped
Equipment
Instructions
- Place cashews, milk, ketchup, vinegar, lemon juice, hot sauce, paprika and salt into a blender and blend on high until nice and smooth.
- Add in the relish and onion and pulse until incorporated.
- Serve!
Notes
- My #1 Secret Tip for this dairy-free thousand island dressing recipe is to blend the cashew thoroughly before adding the relish and onion. I start with a completely smooth base to ensure my dressing tastes rich and creamy. Adding the textured ingredients afterward keeps the sauce balanced instead of gritty.
- Soften cashews: If you have a blender that is not very powerful, I recommend soaking the cashews in water overnight or boiling them for 25 minutes so that they are soft for blending.
- Pulse gently: I pulse the relish and red onion briefly so the dressing keeps small bits of texture instead of turning completely smooth.
- Chill overnight: The flavor becomes tangier and more balanced once the dressing has been in the refrigerator for several hours.
- Salt last: Hold off on salting until the very end, after everything is blended and tasted. The hot sauce and ketchup all carry sodium, which can vary by brand.
- Chop onions: I like chopping my onions to a similar size as the relish before pulsing. This keeps the pieces uniform throughout the completed dressing.
Nutrition
Calories: 80kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 99mg | Fiber: 1g | Sugar: 3g
I love your book and recipes. However, I cannot find one sauce which states how LONG they remain fresh to use? Is there an average how long they are safe to use? Thanks so much. Love your Burgers & Burritos book! Thanks so much! Morgine
Hi Morgine! Thank you so much! I would say all the sauces remain fresh for about 5-7 days. I’d recommend using them within 5 days. Hope that helps!
I’ve never made my own thousand island before, let alone a vegan one, but this turned out absolutely fantastic! Thanks so much for sharing 🙂
Yay! Thanks Nathan!
This dressing is amazing! I love that it’s dairy free and tastes even better than the original version!
So happy to hear that Holley!
I had no idea that you could make a dairy-free version of thousand island dressing! It’s delicious and so quick to make!
Totally! Thanks Heather!
The dairy-free thousand island dressing was fantastic! The flavor was rich and tangy, just like the classic version. It was incredibly easy to make and paired perfectly with my salad. A great find for anyone avoiding dairy!
Awesome!! So glad you liked this recipe Gus!
Wow! Made this for my salad today! Can not tell there is no dairy! Love the spices!
Yay! So happy to hear that, thanks for letting me know! 🙂