Looking for an oil-free vegan salad dressing? Try this magical applesauce vinaigrette recipe. Easy, vegan, gluten-free, and healthy!
Cooking and baking are sometimes described as science… but I like to think of it more like magic. Because sometimes an idea unfolds and is realized in food form with a way that is almost mysterious, yet very exciting!
This week this magic happened with an idea for an oil-free salad dressing. I actually had this concept for a fat-free vinaigrette years ago, when I was writing Vive le Vegan.
I toyed with it, but left it behind at the time. As recipe developers, we sometimes do this. Either the notion becomes further developed down the road as our cooking evolves, or it never materialized.
Why Applesauce?
The idea that was with me for years and manifested this week is… wait for it… using applesauce in an oil-free salad dressing.
Sounds a little strange at first, right? But, think about the qualities of applesauce.
It has viscosity and moisture (the very things that help replace fat in baking) so why not aid a vinaigrette as well?
Initially the combination didn’t quite come together for me in terms of flavor balance.
After a few rounds of testing this week – ta-dah! The magic happened.
The applesauce blends and helps emulsify the other ingredients so that you have a thicker, more rich and full-bodied textured dressing.
Magical Oil-Free Vegan Salad Dressing
Ingredients
- 1/4 cup unsweetened applesauce
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tsp mild miso ex: chickpea miso or brown rice miso
- 3/4 – 1 tsp dijon mustard
- 1/4 tsp cumin
- 1/8 tsp cinnamon
- 1 1/2 tbsp pure maple syrup or more to sweeten to taste if desired
- 1/4 tsp rounded sea salt (or more to taste)
- freshly ground black pepper to taste
Instructions
- Using an immersion blender and deep cup (if using a blender, you may need to double the batch for enough blending volume), combine all ingredients, whizzing through until very smooth.
- Taste, and if you’d like a little sweeter add another teaspoon or so of maple syrup.
- Season to taste with additional salt and pepper as well.
- If you’d like a thinner dressing, simply add a couple of teaspoons of water and blend through again.
What are your favorite vinaigrette and salad dressing ingredients?
Note: This oil-free salad dressing recipe is now in Plant-Powered Families.
Update: My OIL-FREE salad dressings now here!
sharon says
i just made this dressing – it is so tasty and amazing – thank you!!
Dreena says
Wonderful to know, thank you Sharon!
The Cold Turkey Vegan says
I’m so excited to try this! I’m a long time balsamic fanatic (and Italiophile; brought BV home from Modena 🙂 and have often enjoyed it with strawberries to the delight & surprise of uninitiated friends. This is also timely for me as just recently I’ve been researching oil-free vinegrette options for myself and for a friend who needs a healthier option. Thanks, Dreena – you da bomb!!
Audrey says
This vinaigrette is fabulous! I have made it twice already and the second time I made a double-batch. I’ve experimented with adding some stevia in place of some of the maple syrup, and I’ve also reduced the salt and the dressing still tastes amazing! I found that the recipe not doubled makes about enough for 4 super large salads (at least for me!). For those of you with salt or sugar restrictions, just play around with until you get a combo that suits you. Some misos are also saltier than others, so you might want to keep that in mind if reducing the salt. Oh, I also used a whole grain mustard that adds a subtle spiciness. So this dressing is sweet, salty, tangy, savory and just delicious! I love the combo of cinnamon and cumin and have toyed with the idea of throwing in a bit of curry powder. I might have to try that next time!
Thanks for a genius recipe, Dreena!
Christine says
Could you share how much and what kind of stevia you used in this recipe?
Dreena says
I prefer to use maple syrup, but if you want to use stevia, add just a pinch or two to taste, adjusting until you like the flavor.
Jody says
Oh my. I just made this dressing and put it on my fresh tomato, roasted beet, and strawberry salad. I am deeply and madly in love. Thank you a million times!
Dreena says
You’re a million times welcome Jody!! I’m delighted you loved it so much, and your salad combo sounds dynamite!!!
Melissa says
This salad is beautiful!!! Do you cook or steam the zucchini ribbons?
Dreena says
Melissa, even easier – just use a vegetable peeler to make the ribbons. They are tender and don’t need any cooking that way. Here is a clip where I show how to do it: http://www.youtube.com/watch?v=20tAKlX6wfk