Vegan Thousand Island Dressing
Make your own vegan and oil-free thousand island Dressing. Bursting with flavor, it's the perfect topping for salads, sandwiches, and more!
Equipment
Ingredients
- 1 cup unsalted and unroasted cashews
- 1 cup water
- 1 Medjool date pitted
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-1/2 teaspoon sea salt
- 1 cup dill pickles finely diced
- ½ cup onion finely diced
Instructions
- If not using a high-speed blender, soak the raw cashews overnight. Quick option: Boil for 10 minutes or soak in hot water for 1 hour.
- Finely dice the pickles and onion. Set aside.
- Drain and rinse cashews (if you soaked them). Add all ingredients to a blender except the diced pickles and onions.
- Blend on high for 60–90 seconds, or until the dressing is completely smooth and creamy. Stopping to scrape down the sides, if needed.
- Pour dressing into a bowl or mason jar and stir in the diced pickles and onions. Taste and adjust if needed—you can add more salt, pickle juice, or a touch of maple syrup.
- Refrigerate for at least 30 minutes. This helps the flavors blend and the dressing thicken naturally (but if you really can't wait, enjoy immedianlty).
Notes
- If you're using a high-speed blender (like a Vitamix or Blendtec), you can skip the soaking step.
- I use a Medjool date, but you can also use 1 tablespoon maple syrup.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 311mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
