Oil-Free Italian Dressing; and a bunch of oil substitutes

Recipe Author: 
Kathy Pollard

The taste of this familiar dressing comes from the seasoning.  When we allow our tastebuds to get used to the flavors of spices without a film of fat, they pop!
Included here are many oil substitutes to use in adapting any favorite dressing or sauce

  • 1 cup oil substitute*
  • 1/4 cup red wine vinegar
  • 1 Tbsp Dijon-style prepared mustard
  • 1/2 Tbsp mild sweetener/3 soaked dates (in water)
  • 1-2 cloves garlic, crushed
  • 1 tsp salt or herbal shaker like Dash or Spike
  • 1 tsp dried basil or Italian seasoning
  • 1/4 tsp paprika
  • pepper to taste

* Oil substitutes:

  • Avocado
  • 1 can drained artichoke hearts, packed in WATER!
  • 1 T ground flax seeds mixed with 1/3 C water
  • 1 ½ tsp arrowroot mixed with 1 cup cold water, whisked, then gently heated in a pan until just boiled.
  • Unsweetened soymilk or other plant milk, if you want a creamy-ish replacement
  • Dried Mustard or Paprika

Whiz everything together in blender or food processor.

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