Dairy-Free Creamy Greek Salad Dressing

Creamy Greek Salad Dressing (dairy-free, egg-free and soy-free with a corn-free recommendation)

1/2 cup plus 2 tsp. Red Wine Vinegar (if you’re feeling adventurous, try making your own red wine vinegar!)

1/3 cup plus 1 Tbs. Extra Virgin Olive Oil

1 tsp. Garlic Powder

1 tsp. dried Oregano

1 tsp. dried Basil

3/4 tsp. Onion Powder

3/4 tsp. Sea Salt

3/4 tsp. Black Pepper

3/4 tsp. Dijon Mustard (for corn-free: try this recipe for Homemade Dijon Mustard, sans the Tobasco Sauce)

5 Macadamia Nuts* (see notes)

  • Add all of the ingredients to the wet blade container of a Vitamix (or other high-powered blender) and blend until smooth and creamy.
  • Store leftovers in an airtight container (I use a mason jar) for up to a week.

Notes:

  1. You can certainly add more macadamia nuts if you like your dressing creamier, but add the additional nuts slowly so you don’t overdo it and make Greek Pudding instead of Greek Dressing. ;-)
  2. You can also substitute cashews for the macadamia nuts (they’re much less expensive).
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