Vegan Recipes | Not That Kind of Vegan

Creamy Oil-Free Italian Dressing

I’m not a big fan of salads because I’m a vata (shoutout to Ayurvedic medicine!), and cold foods are bad for my digestion, but I love pasta salad, and when I eat a salad, I like a nice, creamy Italian dressing! What if I told you this dressing is oil free? What if I also told you it’s a good source of protein and fiber? And it’s delicious! This is how we made it:


1 cup white beans

1 cup water

½ cup raw cashews

¼ cup white wine vinegar

3 tbsp lemon juice

1 pitted date

1 clove garlic

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

½ tsp celery salt

¼ tsp dill weed

Salt to taste

Pinch of red pepper flakes

Pepper to taste


In a high powered blender, add the white beans, water, cashews, vinegar, lemon juice, date, garlic, celery salt, and a few grinds of black pepper. Blend until creamy.

Stir in the parsley, oregano, basil, and red pepper flakes. Taste, and adjust salt and seasoning.

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