Oil-Free Vegan Thousand Island Dressing

This mayo and oil-free vegan Thousand Island dressing recipe is rich, creamy, and tangy, made with simple plant-based ingredients. It’s perfect for a vegan salad, burgers, and vegan reuben sandwiches.

When I first transitioned to a more plant-based diet, I wondered how I'd ever replace my favorite salad dressings. Thousand Island, ranch, blue cheese—I loved them all.

But I quickly realized there’s a plant based version of just about everything.

This homemade vegan Thousand Island dressing is creamy, indulgent, and full of that familiar classic Thousand Island tangy flavor, but made with ingredients that leave you feeling good.

Whether you're dipping, drizzling, or spreading, this one deserves a permanent spot in your fridge. It’s healthy, flavorful, and so easy to make.

Jump to:

• Why this recipe works
• What you’ll need
• In the kitchen tips
• Substitutions & additions
• Storage
• FAQ
• 📖 Recipe
• 💬 Comments

Why this recipe works

• Cashews create the perfect base: When blended, soaked cashews mimic the creamy texture and richness of mayo—no oil required.
• Balanced sweet and tangy: A date, ketchup, and pickle juice work together to recreate that signature Thousand Island flavor.
• Stir-ins = texture + nostalgia: Finely diced pickles and onion give the dressing body, crunch, and that classic vibe.
• No fillers: Just whole ingredients. No xanthan gum or lemon juice concentrate. Just real, recognizable ingredients with major flavor.

If you love this dressing, try our creamy maple balsamic dressing or smoky chipotle cashew sauce. And this special sauce is a must for soy burgers and veggie burgers, and as a dipping sauce. And if you're looking for a sweet, fruity pairing, our blueberry lemonade is a refreshing contrast.

What you’ll need

Here’s everything you need to make this creamy, tangy dressing:

• Unsalted & unroasted cashews or raw cashews; soaked for creaminess unless using a high-speed blender
• Filtered water– helps everything blend smooth
• Medjool date – for natural sweetness (or use maple syrup)
• Ketchup – gives it that signature tangy flavor and color
• Organic apple cider vinegar & fresh lemon juice – for brightness and balance
• Pickle juice – adds that classic zing
• Garlic + onion powder – layers of savory flavor
• Sea salt – start small and adjust to taste
• Diced dill pickles & onion – stirred in after blending for texture and that nostalgic Thousand Island crunch

In the kitchen tips

• No high-speed blender? Soak your cashews overnight for the smoothest result. Short on time? Boil for 10 minutes or soak in hot water for 1 hour—both methods soften the cashews, making them easier to blend into a creamy, grit-free texture.
• Blend longer than you think! Even in a high-speed blender, cashews need a full 60–90 seconds for a silky finish. Stop and scrape down the sides to catch any bits that didn’t blend.
• Dice your pickles and onions finely. The smaller the pieces, the better they mix in.
• Taste and adjust: Everyone likes Thousand Island a little differently—tweak the sweetener, acid, or salt to your liking.
• Salt last, taste twice. After chilling, taste again—cold temp mutes flavor slightly, so you may want to adjust the salt or acid before serving.
• Chill before serving. Letting the dressing rest in the fridge for at least 30 minutes helps the flavors blend and gives it time to thicken.

Substitutions & additions

• No ketchup? Tomato paste + a splash of maple syrup can work in a pinch.
• Pickles: Though I prefer dill pickles in this recipe, you could also try sweet pickles or sweet pickle relish.
• No Medjool date? Use 1 tablespoon of maple syrup instead.
• Want it spicy? Add red chili peppers or a dash of hot sauce.
• Creamier? Stir in a spoonful of unsweetened vegan yogurt.
• More tang, less sweet? Bump up the lemon juice or vinegar, and use half a date.
• No cashews? Silken tofu can sub in, especially if you’re looking for a nut-free option.
• A little something extra? Try adding a pinch of sweet paprika, a squeeze of Dijon mustard, or a spoonful of vegan Worcestershire sauce. You can even toss in a dash of white vinegar or a bit of vegan sour cream.

Storage

• Fridge: Store in an airtight container (I like a mason jar) for up to 5 days.
• Before serving: Give it a good stir—natural separation may occur.
• Freezing? I typically don't, but if you do, just be aware that the texture might get grainy when thawing because of the cashew base.

FAQ

📖 Recipe