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Plant Based Thousand Island Dressing (Oil-Free)

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


  • 3/4 cup raw cashews, soaked in water for at least 10 minutes (100 g)
  • 1 tablespoon pitted, chopped dried date, soaked in water for 10 minutes (can soak cashews and date together in same bowl)
  • 1 cup water (235 ml)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika powder
  • 2/3 cup diced dill pickle (100 g)
  • 1/3 cup finely-diced red onion (45 g)
  • 1/4 teaspoon black pepper (about 10 turns)


  • Drain and discard the cashew and date soaking water and place the cashews and dates into your blender, along with the new water, tomato paste, apple cider vinegar, lemon juice, salt, onion powder, garlic powder and smoked paprika. Blend until super creamy and smooth.
  • Pour the Dressing into a container with a lid. Add the pickle, onion and black pepper and stir until well combined. Store, covered, in your fridge.


Note: The flavors and texture of this dressing achieve optimal yumminess after refrigeration.