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Creamy Roasted Garlic Vinaigrette (oil free)

Makes about 1 1/2 cups
Author: Molly Patrick of Clean Food Dirty Girl


  • 7 cloves roasted garlic (link to recipe below)
  • 1/2 cup raw sunflower seeds (70g)
  • 1 cup unsweetened non-dairy milk (235ml)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper (about 10 turns)


  • Make sure you have roasted garlic on hand before you start! Link is in the notes. 
  • Place the sunflower seeds into a small saucepan and cover with water. Simmer for 10 minutes and then drain the seeds in a mesh strainer and rinse with cool water. Drain again.
  • Add the sunflower seeds to your blender, along with the roasted garlic, non-dairy milk, balsamic vinegar, lemon juice, dijon mustard, salt, onion powder and black pepper and blend until creamy and smooth, scraping down the sides as needed.
  • Store in the fridge and chill before dressing up your favorite salad. 


This dressing thickens up as it sets. If it gets too thick, feel free to add a little water, 1 tablespoon at a time, to thin it. 
Here is the perfect oil free roasted garlic recipe.