Homemade Vegan Italian Dressing (Oil-Free + Healthy)

Name: Homemade Vegan Italian Dressing (Oil-Free + Healthy)
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon freshly squeezed lemon juice ((juice of about ½ a medium lemon)); 1 tablespoon Dijon mustard; 1 tablespoon nutritional yeast; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon maple syrup; ½ teaspoon garlic powder; freshly ground black pepper (to taste)

This homemade vegan Italian dressing is oil-free, dairy-free, and ready in 5 minutes! Fresh, zesty, and healthy, this dressing is perfect for salads, pasta, marinades, and more.

Colorful salad with homemade vegan Italian dressing in a wooden bowl.

Why You’ll Love this Vegan Italian Dressing ♥️

Quick and easy: Only 5 minutes of prep!
Healthy and oil-free: This oil-free dressing is lighter and healthier than most store-bought dressings, which are loaded with oil, sugar, and/or preservatives.
Made with pantry staples: Made with easy-to-find ingredients. You probably have many of them on hand already!
Versatile: Use it on salads, grain bowls, or pasta salads. It also makes a great marinade for tofu or anything needing a flavor boost.

Ingredients You’ll Need 🛒

Red wine vinegar: Adds mild sweetness and depth.
Freshly squeezed lemon juice: Adds freshness and immune-boosting vitamin C.
Dijon mustard: Provides creaminess and depth of flavor.
Nutritional yeast: Adds savory complexity. A good source of B vitamins, nutritional yeast helps support a healthy metabolism.
Dried basil: Adds classic Italian flavor.
Dried oregano: Adds earthy flavor along with antioxidants.
Garlic powder: Provides garlic flavor that blends smoothly into the dressing. Garlic helps support artery function and healthy blood pressure.
Maple syrup: Provides balance and sweetness.
Freshly ground black pepper: For a little kick.

See recipe card for quantities.

How to Make Homemade Italian Dressing Without Oil 🥣

Step 1: Add all the ingredients to a small bowl. Whisk until the ingredients are fully incorporated.

Homemade vegan Italian dressing on a colorful salad.

Step 2: Enjoy this WFPB dressing over your favorite salad greens, like my Italian Chopped Salad.

Equipment 🔪

Measuring spoons
Cutting board and knife (for lemon)
Small bowl
Whisk or fork

Serving Suggestions 🥗

This oil-free Italian dressing is super versatile. Try it:

Over a green salad (like my Italian Chopped Salad)
On a chilled pasta salad (great for meal prep!)
Drizzled over homemade grain bowls
As a dip for wraps
As a marinade for tofu, canned beans, or roasted vegetables

Storage ❄️

Store leftover Italian dressing in the fridge for 3 to 4 days. Shake or stir well before using.

FAQ ❓

Can I make this vegan Italian dressing ahead of time?

Yes! This dressing keeps well in the fridge for 3 to 4 days. Just shake or give it a good stir before serving.

Can I make this dressing without nutritional yeast?

Sure! If you’re not a fan of nutritional yeast or don’t have any on hand, feel free to omit it. You may want to add an optional touch more Dijon mustard for flavor.

What can I use instead of red wine vinegar?

Champagne vinegar or white wine vinegar are the best substitutes, given their mild flavor. I have not yet tested this recipe with balsamic vinegar or apple cider vinegar. They likely will work as well, but their stronger flavor will impact the overall taste.

How can I make this dressing thicker and creamier?

Adding a tablespoon of silken tofu or tahini typically works for thickening dressings. I have not yet tested it with this recipe, however, to see how it impacts the flavor and consistency.