Clean recipe · myquietkitchen.com
Oil-Free Italian Salad Dressing Recipe
This Italian oil-free salad dressing has the perfect balance of acid, salt, and herbs to add zip to your salads and so much more. You'll love the classic, zesty Italian flavor... and without oil! Easy to make and tastes so much better than store-bought. No preservatives or stabilizers needed thanks to aquafaba. You won't believe low-calorie, fat-free dressing can be so flavorful!Yield: makes a little less than 1 cup of dressing; I recommend making a double batch (pictured).
Original recipe: myquietkitchen.com
- Yield:
- 3 servings
- Prep:
- 10 min
- Total:
- 10 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 3 tablespoons aquafaba (This is the liquid drained from a can of chickpeas; see ideas in post for using the chickpeas.)
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons mellow white miso
- 1 teaspoon maple syrup
- 1 clove of garlic, grated on a microplane
- 1 ½ teaspoons nutritional yeast (I recomment this non-fortified one by Sari Foods.)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon finely chopped fresh parsley
Instructions
- NOTES: this makes a fairly small amount of dressing, less than 1 cup (enough for 2 to 4 people). If making for a big batch of pasta salad or if you want plenty of leftovers, use the toggle button above to change the ingredient amounts to a double batch. Also, I recommend making this dressing several hours in advance to allow time for the flavors to mingle.
- In a bowl combine the aquafaba, lemon juice and vinegar. Add the miso and whisk until the miso is dissolved.
- Add the remaining ingredients and whisk very well. Refrigerate until ready to use.