Vegan Italian Dressing
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Homemade salad dressing is always better than store-bought, and my creamy vegan Italian dressing proves it. I prepare it with olive oil, red wine vinegar, and nutritional yeast, which make it rich, tangy, and full of flavor. I love that it takes only 5 minutes to make and tastes great on salads, veggies, or pizza.
My vegan Italian salad dressing is one of the most versatile recipes I make. Since it keeps well for a week in the fridge, I like to make a big batch on Monday and use it all week. I often pair it with my Greek Salad Dressing Recipe or my Avocado Green Goddess Dressing for extra variety.
Plus, it is so easy to make, and it tastes much better than store-bought or bottled versions. For real!! The base of my Italian vinaigrette is simple with oil and vinegar, two ingredients I always keep in my pantry. Everything else adds more creaminess, zest, and tang to make it extra flavorful.
👩🏽🍳 Why I Love This Recipe
I started making this creamy vegan Italian dressing when I wanted something fresh and full of flavor to make our weeknight salads less boring. The first time I whisked it together, the smell of garlic and herbs filled the kitchen, and my kids came running to see what was cooking. My husband poured it over his salad, gave me that surprised look, and said it was better than anything we had ever bought from the store. Ha!
What makes this dressing so good is how simple it is to prepare and how balanced the flavors are. Olive oil keeps it rich and smooth, red wine vinegar and lemon juice add just the right amount of tang, and a spoonful of nutritional yeast makes it creamy without any dairy. I toss everything into a jar, give it a good shake, and it is ready to serve in minutes. The herbs blend great with the garlic, creating that classic Italian flavor that works on almost anything.
This recipe has become a little kitchen tradition for us because it is so easy to use in different ways. I pour it over green salads, drizzle it on roasted veggies, or serve it as a quick dip for fresh bread. My kids call it the “green sauce,” and they even dip carrots in it. When friends stop by, I always keep a jar in the fridge to add to whatever we are eating. It is fresh, quick to make, and makes every meal elevated. Highly recommended!
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🥘 Ingredients
My vegan Italian dressing recipe is made with simple ingredients that I can find at our local grocery store or in our pantry most of times. Here is what I use:
Oil and vinegar: I use olive oil and red wine vinegar as the base for this dressing. Avocado or canola oil work just as well, and apple cider vinegar is a great backup when I run out.
Lemon and garlic: Fresh lemon juice brightens the flavor, and garlic adds depth and aroma. I usually use two cloves, but one works if I want a lighter flavor.
Herbs and seasoning: I add oregano, basil, thyme, salt, and pepper for that classic Italian taste. Sometimes I use Italian seasoning when I am short on time, and it works perfectly.
Sweetener: A spoonful of sugar balances the tanginess, but I often swap it for maple syrup or agave nectar for a natural sweetness.
Nutritional yeast: This is my favorite ingredient because it makes the dressing creamy without dairy or nuts.
🔪 How To Make
Here is how I make this simple dressing at home! Just grab a jar with a lid, shake everything together, and it is ready in minutes.
Combine Ingredients: I combine all the ingredients in a mason jar or container that I can seal with a lid.
Shake: I shake it well until everything is combined.
Serve: I pour it over mixed greens, pasta salad, or vegan chicken sandwich like the other day!
💭 Expert Tips
My #1 Secret Tip for this Vegan Italian Dressing recipe is to let the dressing sit at room temperature for a few minutes if the oil thickens in the fridge. Once it warms up a bit, I give the jar a good shake so everything blends back together smoothly. It makes the texture creamy again and ready to pour.
Other Tips To Keep In Mind:
- Use fresh garlic and lemon juice. The flavor is much brighter and more fragrant than using bottled or powdered substitutes.
- Taste and adjust. After mixing, I always dip a piece of lettuce or bread to test the flavor. Sometimes I add a little more vinegar for tang or a pinch of sugar if it tastes too sharp.
- Store it in a glass jar. It keeps the flavor fresh and makes shaking easier. I avoid plastic because it can hold onto the garlic scent.
- Make a double batch. This dressing lasts for a week in the fridge, so I like to prepare extra to save time during busy weekdays.
📖 Variations
I can customize this easy vegan Italian dressing recipe to suit my tastes. Here are a few variations I like to try.
Creamy Avocado: I blend in half of a ripe avocado for a thicker and richer texture. It is perfect for dipping fresh veggies or spooning over grain bowls.
Spicy Italian: I mix in a pinch of red pepper flakes or a teaspoon of chili oil for a gentle heat. This version tastes great on pasta salad or grilled veggies.
Sweet Balsamic: I replace the red wine vinegar with balsamic vinegar and add a teaspoon of maple syrup for a hint of sweetness. I love this version on fruit salads or roasted beets.
🍽 Serving Suggestions
My homemade Italian dressing pairs wonderfully with so many of my favorite dishes. I love drizzling it over my vegan chorizo or tossing it into my cowboy salad for a quick and flavorful meal. It also tastes amazing with fresh tomatoes, red onion, white beans, and bell peppers for a light lunch.
When I want something warm and comforting, I serve it alongside my Sourdough Grilled Cheese Sandwich or use it as a dip for my tofu meatballs. Last week I made it this way, and my kids were drooling over it, and honestly, I could not blame them.
🧊 Storage Directions
Refrigeration: I keep the dressing in a sealed jar or airtight container in the fridge for up to one week. If the oil thickens, I let it sit at room temperature for a few minutes and then shake it well before using.
Freezing: I do not recommend freezing this dressing since the texture and flavor change once thawed.
❓ Recipe FAQs
Can I make this dressing without nutritional yeast?
Yes, you can skip the nutritional yeast if you do not have any. It adds a light cheesy flavor and creamy texture, but the dressing will still be delicious without it. Sometimes I replace it with a spoon of Dijon mustard for extra flavor when I am out of nutritional yeast.
How do I fix my dressing if it tastes too sour?
If the dressing tastes too tangy, I just add a teaspoon of sugar, maple syrup, or agave nectar to balance it. Sometimes I add a little water to soften the flavor. It is all about finding the balance that tastes best to you and your family.
Why did my dressing thicken in the fridge?
That happens because olive oil solidifies when it gets cold. When that happens, I let the jar sit on the counter for about 10 minutes and then give it a good shake to bring it back to life. It goes right back to being smooth and creamy.
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🎥 Watch How to Make It
Vegan Italian Dressing
Homemade salad dressing is always better than store-bought, and my creamy vegan Italian dressing proves it. I prepare it with olive oil, red wine vinegar, and nutritional yeast, which make it rich, tangy, and full of flavor. I love that it takes only 5 minutes to make and tastes great on salads, veggies, or pizza.
Servings: 36 servings
Calories: 56kcal
Ingredients
- 1 cup olive oil
- ¼ cup red wine vinegar
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- ½ tsp onion powder
- 1 tsp oregano, dried
- 1 tsp basil, dried
- ½ tsp thyme, dried
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp sugar
- 3 tsp nutritional yeast
Instructions
- Add all ingredients into an airtight jar or container that you can seal.
- Shake until well combined.
- Pour over your favorite salad.
Notes
- My #1 Secret Tip for this Vegan Italian Dressing recipe is to let the dressing sit at room temperature for a few minutes if the oil thickens in the fridge. Once it warms up a bit, I give the jar a good shake so everything blends back together smoothly. It makes the texture creamy again and ready to pour.
- Use fresh garlic and lemon juice. The flavor is much brighter and more fragrant than using bottled or powdered substitutes.
- Taste and adjust. After mixing, I always dip a piece of lettuce or bread to test the flavor. Sometimes I add a little more vinegar for tang or a pinch of sugar if it tastes too sharp.
- Store it in a glass jar. It keeps the flavor fresh and makes shaking easier. I avoid plastic because it can hold onto the garlic scent.
- Make a double batch. This dressing lasts for a week in the fridge, so I like to prepare extra to save time during busy weekdays.
Nutrition
Serving: 1tbsp | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 33mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g
You are right. This salad dressing is way better than the one sold in the store. I made it yesterday, and it turns out perfect.
Aw yay!! I’m so happy to hear that Saif!
Please sign me up! I love that this recipe is vegan + gluten-free! Definitely making a batch today!
Totally!! You will love it and it only tastes better the longer it’s in the fridge!
I love using this dressing on my fresh salads. So easy!
I know right? Thanks Tavo!
Love love love this dressing! Works perfectly with a simple green salad! Thanks for the recipe!
Thank you so much Leva! So glad you enjoyed it!
very delicious we love this recipe and use it often
Woohoo! Awesome to hear!