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This vegan Thousand Island Oil-Free Dressing is creamy, flavorful and much healthier than store-bought varieties. Now you can have that classic dressing without all the unnecessary ingredients.
Thousand Island Dressing is my all-time favorite dressing. It's rich, creamy, tangy, sweet & spicy. It goes well on salad, sandwiches, fries and it even makes a great dip. It's so easy to make at home so I created this vegan Thousand Island Oil-Free Dressing.
Back in the day, I wouldn't even think twice about buying the popular store-bought brands, but over the years, I started to learn what was in that bottle of "goodness".
Even before going vegan, I started to pay attention to nutrition labels on bottled dressing and I was horrified. Take a look at the ingredients for this well-known brand:
INGREDIENTS: SOYBEAN OIL, WATER, SUGAR, SOUR PICKLE RELISH [CUCUMBERS, VINEGAR, SALT, WATER, CALCIUM CHLORIDE, ALUMINUM SULFATE, TURMERIC (COLOR)], DISTILLED VINEGAR, TOMATO PASTE, SALT. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: EGG YOLK, PROPYLENE GLYCOL ALGINATE, SPICES, ONION POWDER, XANTHAN GUM, NATURAL FLAVOR, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).
Horrifying, isn't it? I couldn't believe that they seriously had propylene glycol in there. Well, this sparked me to start making my own. I learned how easy it was because it's primarily just made up of condiments.
Typically, Thousand Island Dressing is made with ketchup, mayonnaise, relish, spices and sometimes egg. Back then, I did use egg in my homemade version, but after going vegan, I realized it never needed it.
So I just began using the typical condiments and spices without the cruelty. Easy-peasy!
WHAT 'S IN VEGAN THOUSAND ISLAND DRESSING?
Instead of mayo, I use cashews and almond milk for the creamy, rich texture. You can sub out the almond milk for any plant-based milk you prefer. Just make sure it's unsweetened.
Instead of ketchup, I used sun-dried tomatoes for that tangy tomato-y flavor. It's delicious!
I really love sweet relish in this dressing, so I used an organic store-bought variety. It just adds a nice zing and sweetness that I can't seem to replicate.
To complete this batch of loveliness, I added fresh lemon juice, a dash of pure maple syrup, onion powder, garlic powder, paprika, dill, sea salt & fresh ground pepper.
I made this dressing oil-free because it doesn't really need it. However, feel free to add a tablespoon of olive oil to the mix for a richer base.
Once you make this homemade version of Vegan Thousand Island Oil-Free Dressing, you'll probably never buy store-bought again. You'll be saving money and loads of unnecessary ingredients. Plus, this dressing only takes about 15 minutes to make, so you'll be saving lots of time.
*Note: This doesn't include the time for soaking the cashews, which is about 2-4 hours (or overnight). Soaking them creates a creamy & smooth consistency in many recipes. I just put them in water and pop them in the fridge overnight to make it a breeze the next day.
So, are you ready to bring this vegan Thousand Island Oil-Free Dressing into your home? I promise you won't regret it. It has all the classic flavors we love, but with a much healthier twist. Let's do this!
Thousand Island Dressing
- ⅓ cup raw cashews , soaked in water 2-4 hours (*See note)
- ¼ cup sun-dried tomatoes (soaked in hot water for 10 minutes to rehydrate)
- ¾ cup unsweetened almond milk (or any plant-based milk) (*See note)
- 1 tablespoon lemon juice (sub apple cider vinegar)
- ½ teaspoon pure maple syrup (sub agave)
- ¾ teaspoon Himalayan salt (or preferred salt), more to taste
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon dried dill
- ¼ teaspoon paprika
- Fresh ground pepper , to taste
- ¼ cup sweet relish
- Rinse cashews and discard soak water. Place in blender.
- Drain soaked sun-dried tomatoes and place in blender.
- Add almond milk, lemon juice, maple syrup, spices, salt & pepper. Blend on high for 2-3 minutes, until creamy and smooth. Scrape down sides as needed. Taste for seasoning and add as needed.
- Transfer to a small bowl and stir in the sweet relish. Serve immediately or store in fridge for 5-7 days. Enjoy!