The Best Plant Based Facebook Group + Oil Free Island Vinaigrette


So! You want to eat more plant based. Awesome idea, you beautiful human – plants are going to rock your world so hard. And congrats on stumbling upon the best plant based resource out there. From the best plant based Facebook group, to  weekly plant based meal plans, to cheerleading, to recipes, to inspiration – we’ve got you covered.

One of the biggest hurdles for most people when they transition to a whole food plant based diet is that they feel alone on the journey. They might be gung-ho about chowing down on veggies, fruit, whole grains, beans, legumes, nuts, and seeds, but the people around them? Maybe not so much.

They might get stink eye from their co-workers when they skip the burgers and instead, whip out their own broccoli medley rice bowl.

They might get shit from their partner when they no longer nosh on chicken and cheese.

Their kids might go on strike when pizza night gets replaced with beans and greens night.

Their aunts, uncles, cousins, and parents might look at them like they have a third eye when they bring their own cheesy sauce made out of carrots and potatoes.

Their friends might stop inviting them to brunch because…bacon.

When we make big changes it helps to have support, encouragement, and guidance from people who have been through similar changes. That’s exactly what you will find when you join our Facebook group.

Check out the quick back story and inspiration behind the group in the video below!

I hope to see you over in the group!

Are you already in our private Facebook group? Talk to us in the comments below and tell us what you love about it!

Island Vinaigrette

Makes about 1 cup
Author: Molly Patrick


  • ½ cup raw cashews, soaked in water for at least 10 minutes (65 g)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons kalamata olive brine
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut aminos
  • 1 medium garlic clove, peeled and left whole (1 teaspoon minced)
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper (about 10 turns)
  • cup water (80 ml)


  • Drain the cashews and discard the soaking water. Place the cashews into your blender, along with the rest of the ingredients, and blend until super creamy and smooth.
  • Store in your fridge.


This dressing thickens in the fridge.

Wishing you a happy week. May it be filled with people who understand.


Get a weekly dose of inspiration to eat more plants and celebrate imperfection

Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Amber on October 26, 2019 at 9:26 am

    HUGS back to you Molly!!! I LOVE the community that you and your team have created!! Without it I would not approach this way of eating nearly as joyfully and I would feel so much more alone! It is like one big family and it has helped me SO MUCH as I’ve transitioned to eating WFPB over the past 2 years, with virtually no one else around me doing it. I literally don’t know if I would still be eating this way without the group that is always there with answers to questions, support, laughter, and genuine camaraderie! THANK YOU. ❤️

    • Molly Patrick on October 27, 2019 at 10:49 pm

      This makes my heart so very happy.
      Thank you for sharing and THANK YOU for being part of our Dirty, plant munching community!

  2. Merryl Mandler on October 26, 2019 at 9:39 am

    Hi. Your fb group, website and recipes are helping me save my life! I’ve been a member for about a month, and have adopted this WOE cold turkey. (I appear healthy and fit, yet I had a scary blood test result that made me reconsider what I was putting into my body.) I have not had one regret nor a single craving for my old WOE. Truth be told, I love cooking and baking and am proficient at following a recipe. I was more than a little skeptical about how my food would taste sans grass fed butter and my coveted olive oil, but my taste buds continue to be amazed and delighted with every meal I produce. The fb group is such an inspiring and supportive blend of people. It is also the least judgmental (especially compared to some other groups filled with know-it-alls and nay-sayers that I have no patience for). I am grateful every day for the encouragement, information and recipes you provide, and on that note, please excuse me while I whip up some of this Island Vinaigrette. XO

    • Molly Patrick on October 27, 2019 at 10:51 pm

      Yes, yes, yes!!
      Thank you for sharing, Merryl.
      This is what it is ALL about!
      So happy to have you in our community / life.
      Keep up the awesome plant eating ways – your body is clearly loving it!
      Carry on, Dirty girl!

  3. Laurie on October 26, 2019 at 10:22 am

    Thank you for providing a safe haven where people can meet and converse!

    A question on the recipe. I don’t like pickles and olives (the shame!! LOL) so I do not have any in my fridge. What could I sub for the olive brine? The recipe sounds wonderful, and if I must buy olives just for the brine I will. Thank you for all the wonderful recipes!

    • Ravyn on October 26, 2019 at 11:26 am

      I don’t like olives either, but I decided to give this recipe a try and it is really yummy. My solution was to buy a jar of olives, remove the brine, then give the olives to a friend that likes them. She was happy and I was happy!

    • Doreen on October 27, 2019 at 9:11 pm

      4 stars
      You could buy a few olives with extra brine at an olive bar, we have one at Safeway.

    • Molly Patrick on October 27, 2019 at 10:53 pm

      I agree with Revyn,
      You really can’t taste the brine.
      Good idea to go the olive bar route like Doreen said.

  4. Stacy on October 26, 2019 at 10:29 am

    Best group on the Internet! The. Best. Group. On. The. Internet.

    • Molly Patrick on October 27, 2019 at 10:54 pm

      I sooooo agreee!!

  5. Deb on October 26, 2019 at 11:28 am

    5 stars
    Dirty girl thru and thru over here! Two years of plant based eating and SO many awesome things have transpired since I decided to #eatalltheplants.

    I’ve got dirty friendships far and wide that own a special piece of my heart….including you and Luanne!

    Thank you to the entire dirty team for what you bring us every week!


    • Molly Patrick on October 27, 2019 at 10:55 pm

      We love you so much!
      Thank you for being part of this special community.

  6. Lesley Nicol on October 26, 2019 at 3:25 pm

    I am full of admiration for what you and your team have created and achieved with your CFDG business and it is very clear this is more than just a business but a passion and I hope you go from strength to strength. Your facebook group is also supportive and a good source of information. There is something however that is not quite as admirable about it and that is if someone questions or says something and boy, some folk jump on them as if you or your team or your meals plans are being personally attacked. Folk might not like an “emoji” or “tone” and the OP is shut down. I get it if people are being rude or nasty but this “perception” (and we all know how fucked our perceptions can be) as not quite “towing the party line” shutdown, well that is not nice. Having said that I just scroll on by and remind myself there are bigger things to get annoyed about, like not having olive brine for today’s recipe. In the mean time thank you for providing free recipes like the one above, I have been looking for a creamy based dressing.

  7. Maggie on November 4, 2019 at 4:55 pm

    5 stars
    Favorite. Dressing. Ever.

    • Molly Patrick on November 4, 2019 at 5:10 pm

      I agree 100%

  8. Karen Griffith on November 11, 2019 at 6:42 pm

    I have been on plant based eating plan and almost vegan for over a year. My passion for plant based eating is so important to me. I feel the need to share it and be with like minded people. Your community sounds awesome!

  9. Elsje on November 12, 2019 at 9:26 pm

    I am very interested
    Which days do you meet up..

  10. MJ on November 15, 2019 at 3:06 am

    Doing plant based no oil. Feeling great. Just had a 48 point total cholesterol drop!!

  11. Jennifer on November 15, 2019 at 6:06 am

    What an amazing ? idea / platform / etc – so needed – whoooo hooooo ??‍♀️??‍♀️??‍♀️??‍♀️

  12. Maggie on November 18, 2019 at 2:34 am

    5 stars
    Very motivating

  13. Janel on January 1, 2020 at 8:58 pm

    Hi!!! Question about the recipe. How long is the shelf life and can it be frozen for later enjoyment?

    • Team Clean Food Dirty Girl on January 2, 2020 at 12:20 pm

      Hi Janel, 5 days in the fridge is a good estimate. Yes, it can be frozen but you will likely need to re-blend it upon thawing. ~Karen

  14. Tia on January 12, 2020 at 3:17 am

    Completely off topic, but where did you find that salad dressing carafe? It is adorable!

    • Team Clean Food Dirty Girl on January 12, 2020 at 1:05 pm

      Hi Tia, I checked with Maggie and she thinks it was this one. ~Karen

  15. Shellene on February 22, 2020 at 4:44 pm

    5 stars
    Your dressings are divine! The secret to my successful wfpbno lifestyle is the dressings/sauces in the fridge ready to go. And this one may be my favorite!

    • Molly Patrick on February 23, 2020 at 3:57 pm

      I so agree!
      This is my go-to dressing.
      We have a lot of good ones, but THIS hits all the right spots!

  16. Phyllis on July 22, 2020 at 4:31 am

    5 stars
    I just recently “found” your sight thanks to a friend. ABSOLUTELY THE BEST oil free dressing I’ve ever tasted!!!!!!! Thanks!!!!!

    • Team Clean Food Dirty Girl on July 22, 2020 at 9:33 am

      Welcome to CFDG Phyllis! Thanks for the recipe love! ~Karen on behalf of Team Dirty

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