Homemade Italian dressing recipe
This vegan Italian dressing is bright, full of flavor and easy to make. Take your salads to the next level. Olive oil and white wine vinegar are seasoned with fresh garlic and dried herbs. A hint of lemon juice and maple syrup help balance out the acidity.
Say goodbye to store bought Italian dressing that is full of preservatives, high fructose corn syrup and artificial ingredients and make this homemade dressing instead. It’s so easy to make your own salad dressing full of wholesome ingredients and amazing flavors.
This recipe is
- great on salads
- vegan, vegetarian and dairy free
- gluten free
- quick and easy
- full of simple ingredients
Ingredients
- Olive oil – Extra virgin olive oil will have the best flavor, but use whatever you can find at your grocery store. Vegetable oil would work if you’re in a pinch, but olive oil will be much more flavorful.
- White wine vinegar – Champagne vinegar tastes amazing in this recipe as well. The secret to a good dressing is to use a high quality vinegar. I’ve also used apple cider vinegar and it turned out great.
- Minced garlic
- Onion powder & Garlic powder
- Fresh lemon juice
- Italian seasoning – Instead of having to buy a bunch of different herbs, I like to use Italian herbs to make this easier. If you have fresh herbs like oregano, thyme and sage, feel free to use them as well.
- Dijon mustard – This adds a bit of creaminess and thickness to the dressing.
- Maple syrup – You can also use white sugar. This is a secret ingredient that helps to balance out all of the acidity in the dressing.
- Salt
- Nutritional yeast – You can also use vegan parmesan cheese in this. It’s optional though.
Helpful tips
When the dressing has been sitting for a while, make sure to give it a good shake or stir before drizzling it over your green salads.
The oil might solidify if it’s been in the fridge for a long time, let it come to room temperature and it will go back to its normal consistency.
How long will homemade Italian dressing last in the fridge?
Fridge – This homemade salad dressing will last about two weeks in the fridge in an airtight container. If it has dairy products in it, it will last about one week.
Can I use red wine vinegar?
Yes! Red wine vinegar also tastes delicious in this recipe. It will have a more bold flavor.
How to use Italian dressing
Italian dressing goes great on any big salads or cold pasta salad. I love topping my fresh greens with sunflower seeds, kalamata olives, white beans and cherry tomatoes.
You can also marinate some tofu in it and bake it.
You can also marinate some plant based chicken in it and then grill it on a grill.
This also works great as a sandwich spread.
More recipes you’ll love
- Grilled garden pasta salad
- Crunchy rainbow salad
- Vegan taco salad
- Southern tomato cucumber salad
- Taco pasta salad
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Ingredients
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon maple syrup (or sugar)
- 2 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon nutritional yeast (optional)
- ½ teaspoon ground black pepper
Instructions
- Mince the garlic. Add all ingredients in a glass mason jar. Seal with a lid and shake.¾ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon lemon juice, ½ teaspoon maple syrup, 2 cloves garlic, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, ½ teaspoon salt, 1 teaspoon nutritional yeast, ½ teaspoon ground black pepper, 1 teaspoon dijon mustard
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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