Vegan Thousand Island

So apparently I’m on a dressing kick lately – first my raspberry vinaigrette, then carrot ginger dressing, then mushroom gravy, and now I’ve figured out how to make thousand island dressing without any dairy so I just have to share that! I’ll try to control myself for the next week or two. Beyond that I make no promises, though.

I know I always say how easy everything is, but since the whole point of this blog is to post recipes that are so simple and quick that anyone could make them, it’s usually true. This dressing is no exception – you literally combine oil and soy milk in a food processor or blender, then add some lemon juice, vinegar, ketchup, and sweet relish, and TADA! You’ve got a very convincing rendition of thousand island dressing, ready to slather on your favorite veggie burger or salad.

You could always add your own twist to this until it’s exactly how you like it – add some onion or garlic powder, or a dash of hot sauce, or a splash of balsamic vinegar…it’s a pretty basic recipe that can handle lots of fun tweaking. But if you’ve been missing that lovely pink dressing since you quit eating dairy, your suffering is now over!

Vegan Thousand Island

Prep Time: 5 minutes

Yield: About 3/4 cup dressing

Vegan, Gluten Free, Refined Sugar Free

Ingredients:

  • 1/2 c. oil (a neutral oil like safflower or canola works best)
  • 1/4 c. soy milk
  • 1/2 tsp lemon juice
  • 1 Tbsp sweet relish
  • 1 Tbsp ketchup
  • 1/2 tsp white vinegar
  • 1/4-1/2 tsp salt, to taste

Directions:

  1. Combine oil and soy milk in a blender or food processor. Blend for about 10 seconds until it has emulsified into a thick white mixture. Add lemon juice and blend again for another couple of seconds.
  2. Add remaining ingredients and blend until combined. Serve immediately or let cool in the fridge for up to a day.

 

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