The 5 Best Quick and Easy Vegetarian Salad Dressings

Many times we make a mistake when buying prepared salads or eating them in a restaurant because the dressings they contain do not have to be vegan, unless it is clearly specified. We present five easy and quick recipes to prepare so that your salad is truly vegan.

5 vegan salad dressing recipes

1. Vegan Lime Tahini Salad Dressing

The tahini dressings, sesame paste, are creamy and delicious. They have a slightly sweet taste with a touch of bitterness, which is perfectly balanced by the fruity flavor of the lime.

Mix the following ingredients, which will be enough for two or three servings of salad. Place them in a screw-top jar and shake vigorously.

Ingredients:

2 tablespoons tahini 2 tablespoons lime or lemon juice 1 tablespoon sesame oil or other cold-pressed vegetable oil 1 tablespoon apple syrup or other liquid sugar alternative ½ teaspoon cumin Salt and pepper to taste

A freshly squeezed clove of garlic or some chopped mint will add extra flavor to the dressing, which goes well with all leafy salads and even with couscous or tabbouleh.

2. Maple Mustard Dressing

This dressing goes perfectly with a light arugula salad. With a few sun-dried tomatoes instead of Parmesan, the salad gets an umami flavor that’s just as intense. This dressing can also be made in a screw top jar.

Ingredients:

2 teaspoons mustard (hot or medium hot) 1 teaspoon maple syrup ½ clove garlic (optional) 2 tablespoons white wine vinegar 1 tablespoon olive oil Salt and pepper

Elaboration:

If using garlic, peel the cloves and chop or squeeze them into very small pieces. Put all the ingredients in the jar. Close the jar and shake vigorously.

If you make a larger batch, you can use some right away for the salad and store the rest in the jar in the fridge. The dressing can be kept refrigerated for up to a week.

3. Classic herb vinaigrette

Use the following ingredients for two to three servings of salad and mix well in a screw-top jar:

Ingredients:

2 tablespoons of a mixture of dried herbs or a handful of finely chopped fresh herbs 2-3 tablespoons of balsamic or other fruity vinegar 4 tablespoons of olive oil salt and pepper 1-2 teaspoons of the liquid sweetener of your choice

The classic herb vinaigrette It pairs well with all common salads, as well as unusual salad ingredients.

4. Dressing Thousand Islands

Known as the secret burger sauce for a major American restaurant chain, a fresh Thousand-Islands dressing also it tastes perfect with crunchy salads. For two to three servings of this vegan salad dressing, you’ll need:

Ingredients:

½ red bell pepper 1 small onion 2-3 small gherkins 100 g tofunaise 100 g soy yogurt 3 tablespoons unsweetened tomato sauce 2-3 tablespoons white wine vinegar Up to 1 teaspoon chili powder or cayenne pepper (depending on desired degree of spiciness) 1 pinch of kala namak (Himalayan black salt), for a light egg flavor Salt and pepper (optional)

Elaboration:

Finely chop the pepper, onion and gherkins. Mix the mayonnaise, yogurt, tomato sauce and vinegar together with the spices. Add the finely chopped vegetables. Optionally season with salt and pepper.

Thousand Islands dressing it is especially suitable as a sauce for salads consisting of, for example, radicchio, iceberg lettuce or white cabbage.

5. Vegan Caesar sauce

A vegan Caesar sauce is in no way inferior to the original variant with Parmesan and anchovies, which can be perfectly substituted for yeast flakes and capers. It goes especially well with romaine lettuce, croutons (homemade) and chickpeas (roasted).

Ingredients:

4 tablespoons tofu (or mix 2 tofu and 2 soy yoghurt) 1 tablespoon capers 2 teaspoons debittered yeast flakes 1-2 garlic cloves 2 teaspoons mustard 30 ml juice of half a lemon 1 tablespoon olive oil Salt and pepper

If you don’t have capers at home or you don’t like them, you can replace them with a pinch of vinegar (wine), salt and nori flakes.

Elaboration:

Peel and chop the garlic.Put all the ingredients in a food processor and puree until you get a fine dressing.Season to taste with salt and pepper.

vegan caesar dressing can be served over a wide variety of salad compositions. It goes well with green lettuce, chickpeas, tofu, tomatoes, onions and cucumbers, but also with falafel, beets or steamed kale.

Variation: the tofunese can be replaced by a cashew nut cream (soak 100 g of cashew nuts with 100 ml of water for 4-6 hours and then pass them through the processor).