By Molly Patrick
Feb 6, 2021
I used to eat salad just to have an excuse to eat blue cheese dressing. And when I say “salad,” I mean one part lettuce and five parts dressing. Because I called it a “salad,” I allowed my brain to run with the story that it was healthy. It was not healthy.
The thing about a yummy salad dressing is that it helps you eat more salad, even if it is just a sparse carrier for the dressing. That was true for me when I was an alcohol-drinking, cigarette-smoking, vegetarian, and it’s true for me today, ex-drinker, ex-smoker, and healthy whole food plant based eater. When I have delicious plant based salad dressing in my fridge, I eat more salad.
That said, not all salad dressings (or salads) are created equal. Most dressings sold in grocery stores have a long list of ingredients that include high amounts of oil, sugar, milk, and artificial additives and preservatives to make them super palatable and extend their shelf life. The thing is, people who buy salad dressing are people trying to eat healthier. But, are there better options?
If someone buys ice cream and potato chips, it’s no surprise that those things aren’t at the top of the health-promoting food scale. Store-bought salad dressing is different. It’s packaged as healthy, and it’s meant to go on something healthy, therefore it’s easier to believe that eating blue cheese dressing with a piece of lettuce is doing something fantastic for our body.
The reality is, most store-bought salad dressings don’t offer much nutrition other than calories.
Since we know that plant based salad dressing helps us eat more salad, let’s see how we can use this to our nutrition advantage. Turns out, there’s a super easy way to do this.
We can make our own salad dressing at home!
It’s fast, it’s easy, you can control exactly what you put in them, and as long as you have some good recipes, they are much more delicious and nutritious than store-bought dressing (who cares if they won’t last as long – I mean how many bottles of half-used dressing have you thrown away from a year ago?!).
Once you start making your own plant based salad dressing, you’ll use it more often, and you won’t go back to store-bought. We happen to be whole food plant based salad dressing recipe masters, so when you’re ready to play around with making your own salad dressing, we’re here to help.
Here’s the game plan:
- Make today’s free recipe and leave a comment below telling us what you think.
- Browse our blog for salad dressing recipes and make sure you always have a homemade dressing and essential salad ingredients in your fridge.
- Sign up for our weekly Plant Fueled Meal Plans and we will plan your dressings and meals for you. All you have to do is follow along and eat! We give you delicious whole food plant based salad dressing recipes each week, along with bomb-diggity salad recipes to put them on.
Are you new to making your own salad dressing? Talk to us in the comments below!
- 1 cup raw cashews, soaked in water for 10 minutes (130 g)
- 1 cup water (237 ml)
- ¼ cup nutritional yeast (20 g)
- 2 small cloves garlic, peeled and left whole (8 g)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dulse flakes or powder
- ½ teaspoon salt
- Drain the cashews and discard the soaking water. Place the cashews into your blender, along with the new water and the rest of the ingredients. Blend until super creamy and smooth, about a minute.
- Serve on your favorite salad!
Wishing you a happy week. May it be filled with making your own salad dressing.