The Big List of Oil-Free Dressings, Volume II

HGK's Oil-free Caesar Dressing
makes 4 cups

1 15 ounce can garbanzo beans, unrinsed, undrained
1/2 cup raw almonds, cashews or pistachios
1/4 cup low sodium soy sauce
3 Tbsp Dijon mustard
2 Tbsp capers with their juice
2 Medijool dates (large dates)
1 tsp garlic powder
5 Tbsp lemon juice (roughly the juice of 2 lemons)
1/2 cup or more water, to thin to desired consistency

Place all ingredients in a high powered blender or food processor and blend until a creamy consistency is achieved. Add more water as needed to achieve desired consistency.

Jennifer from Virtually Vegan Mama's Ginger Salad Dressing
Yield: 1 cup

½ cup of minced onion (preferably Vidalia)
¼ cup celery, minced
2 tbsp fresh ginger, minced
1 tbsp peanut butter
1 tsp mellow white miso
2 tbsp low sodium ketchup
1 tbsp low sodium soy sauce
1 tbsp pure maple syrup
1 tbsp fresh lemon juice
½ tsp fresh garlic, minced
1/4 cup rice vinegar
1/4 cup water
Freshly ground black pepper, to taste

Combine all ingredients in a blender or food processor. Blend until smooth.

The Healthy Librarian's Enlightened Creamy Chipotle Dressing ala Candle Cafe
Makes about 2 cups

10.5 ounces of Mori-Nu Silken firm low-fat tofu (or take out 4 tablespoons from the package & use it to make my Enlightened Lemon Tahini Dressing to top Chickpea & Spinach Burgers!)
1/2 tsp nutritional yeast2 Tbsp drained capers
1 Tbsp fresh lemon juice (I wanted this to be easy, so I used Santa Cruz's bottled organic real lemon juice) Note: I bet lime juice would be good, too!
1 1/2 tsp agave, or brown rice syrup (editors note: or maple syrup)
1 tsp apple cider vinegar
1 dried chipotle (I found this at my regular grocery store--if you're "heat"-sensitive, start with a half, & then add more.
3 Tbsp of chopped shallots (I've really grown to love this delicate onion-like veg)
1/2 tsp of salt (or not)
1/2 tsp of chili powder
1/4 tsp of paprika (I think this is for color---I also made it with smoked paprika, which makes it spicier--but we liked it that way. But, I'm just warning you....)
1 fresh garlic clove, minced

Put everything into your blender or Vita-Mix and blend until it's all smooth. Taste it--and adjust the seasoning. If you don't like things too hot, use less chipotle to start, taste, and then add more

This dressing keeps in the refrigerator, covered well, for a week. Serve chilled.

HGK's Fresh Cranberry Vinaigrette
makes approximately 2 1/2 cups

1 1/4 cups fresh cranberries
1 Tbsp orange juice concentrate
½ cup water
¼ cup raw cashews
1 whole orange with peel removed but seeds intact
¼ cup vinegar (I used Orange Muscat Champagne Vinegar)
4 pitted dates
dash of salt, or not

Blend all ingredients on high speed till smooth. Feel free to adjust the ingredients to your taste: more cranberries for tartness, orange juice concentrate or dates for sweetness.
makes 2 1/4 cups

1 inch fresh ginger, peeled
1/2 cup raw almonds
2 tsp toasted sesame oil (this is the only oil I will use in a dressing as the taste is irreplaceable, but you can certainly leave this out if you wish)
juice of one lime (2+ Tbsp, and you could even use more)
4 Tbsp mellow white miso
6 dates pitted or 1/4 cup maple syrup
2 Tbsp low sodium soy sauce or Tamari or Nama Shoyu
1 cup water

Place all ingredients into a blender or food processor and blend until creamy.

HGK's No-oil Almond Ginger Dressing
makes about 2 1/2 cups

1/2 cup raw almonds
1/2 cup unsweetened soy, hemp or almond milk
1 cup water
4 tablespoons tahini or unhulled sesame seeds
6 dates, pitted
2 small cloves garlic or 1 medium clove garlic
1 inch piece fresh ginger, peeled

Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.

HGK's Mexican Dressing

¼ plus 1/8 cup raw cashews, soaked in water for 1 hour and then drained
2 Tbsp lime juice
1/2 cup water
½ Tbsp chipotle chili in adobo sauce
1 Tbsp minced fresh jalapeno pepper
1 clove garlic
1 tsp maple syrup
½ tsp salt
dash of pepper

Place all ingredients into a high powered blender and blend.

Diane's Balsamic Vinaigrette
from The Starch Solution by Dr. John McDougall
This will keep in the refrigerator for several weeks.
makes 2 ½ cups 

1 cup water
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup unseasoned rice vinegar
3-4 gloves garlic
¼ cup ketchup
1 tablespoon Dijon mustard
1-2 tablespoons agave nectar (editor's note: or maple syrup)
½ teaspoon xanthan or guar gum

Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.

Hints: Use the best quality vinegars you can find for the best flavored dressing. Xanthan or guar gums are excellent thickeners for oil-free salad dressings because they thicken without heat as the dressing chills in the refrigerator.

Zesty Sesame (Tahini Grapefruit Dressing) by DJSPE
This one is so simple but out of the ordinary.

Juice of 1 medium/large grapefruit
1/4 cup tahini
2-3 tsp your favorite seasonings (basil or cumin are my fave)
1-3 soaked dates (depending on desired sweetness)
1 pinch of sea salt
add ground pepper to taste 

Blend in VitaMix or any blender...and enjoy over a greens or a massaged kale salad.

Jenna's "Italian" Dressing

1-1/2 cup white beans
1/4 cup apple cider vinegar
1/4 cup water
2 cloves garlic, minced
4 tsp Dijon mustard
1 tsp chopped red pepper
1/4 tsp (dried) each of: oregano, basil, thyme, and parsley
1 tsp salt (optional) 

Blend all ingredients.

Jenna's Ginger Dressing

1 cup white beans or black beans
1/4 cup apple cider vinegar
2 Tbsp raw Honey (editor's note-or dates or maple syrup)
4 cloves garlic, minced
1 Tbsp minced ginger root
1/2 tsp turmeric
1 tsp salt (optional) 

Blend all ingredients.

Healther D's Super Simple Go-to Recipe
makes enough for one small salad

1 tsp dijon mustard (homemade)
1 Tbsp white or red wine vinegar
1 Tbsp seasoned or brown rice vinegar
salt and pepper to taste

The vinegar combos depend on whatever I have on hand and can be a mix of any varieties. I combine the ingredients in a really small container for my salads/veggies for lunch for the next day.

Wreana's Ceasar

2 Tbsp blanched and ground almonds
3 cloves minced garlic
3 Tbsp dijon
4 Tbsp nutritional yeast
2 Tbsp soy sauce
3 Tbsp lemon juice
1/4 cup water

Place all ingredients in a blender and blend.

Sarah's Eggplant Dressing

half of a roasted eggplant
lots of garlic
a jalepeno (or half) (editor's note: most likely deseeded)
1/3 cup chopped red onion
water (as much as you need to get your desired consistency)

Throw it all in the Vitamix and blend until creamy.

Michelle's Warm Salad Dressing
adapted from a Martha Stewart recipe
This is a warm dressing that I use over a roasted vegetable salad. Honestly its more like a gravy and it's scrumptious!

1/4 cup raw cashews blended with 1/2 cup water 
2 whole heads roasted garlic
1/4 cup sherry vinegar
salt & pepper to taste
Mix in fresh chopped rosemary 

Place all ingredients in a high powered blender and blend.

LFWFV's Salty, Cheesy, Nutty Salad
 I love this simple "dressing" on my salads. Salty, cheesy and nutty tasting.

1 tsp ground flaxseed
1 Tbsp nutritional yeast
1 sheet nori
rice vinegar, to taste

Sprinkle ground flaxseed and nooch on bed if romaine. Tear up nori sheet into small pieces and sprinkle over salad and then drizzle all of it with rice vinegar.

Janet from The Taste Space's Maple Mustard Dressing

1/4 cup stone ground mustard
2 Tbsp pure maple syrup
1 Tbsp water

Mix everything together in a bowl. When ready to serve, microwave for 30 seconds or gently heat in a pan over low heat.

Morgan from Fo Real’s Life’s Jalapeno Ranch 

1 cup mashed silken tofu 
1/2 cup soy milk (or your favorite non dairy milk) 
2 green onions, green parts only 
2 Tbsp pickled jalapenos 
2 Tbsp chopped cilantro 
1 clove garlic 
1/2 tsp dry dill 
1 tsp sugar 
1 tsp salt 
2 tsp lemon juice 
2 tsp apple cider vinegar 

Blend everything together until smooth. Store in a covered container in the refrigerator for up to 5 days. (If it lasts that long!)

Mary's Balsamic Vinaigrette
adapted from a recipe from Appetite for Reduction 

1/4 cup cashew pieces
2 tablespoons chopped shallots
1/2 cup water
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp maple syrup
3/4 teaspoon salt
ground black pepper (few pinches)

First place the cashews and shallot in a food processor and pulse to get them chopped up. Then simply add the rest of the ingredients. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time, otherwise your dressing may be grainy. Transfer the dressing to a sealable container (a bowl covered with plastic wrap is just fine!) and chill until ready to serve. 

Mary's Creamy Horseradish Dressing
adapted from a recipe from Appetite for Reduction by Isa Moskowitz

1 shallot
1 clove garlic
2 tablespoons raw cashew pieces
4 tsp prepared horseradish
2 Tbsp water
1 tsp Dijon mustard
1 Tbsp balsamic vinegar, white if you have it
Ground pepper

Water sauté shallot (I have used sweet onion with good results) and garlic until translucent. Blend everything in a high powered blender. Mary has doubled or quadrupled this with excellent results. She says it’s great in a salad with warm mushrooms and dried cranberries or raisins and walnuts.

Elizabeth’s Hemp Seed Green Goddess Dressing
a green version of Angela Liddon's Hemp Seed Dressing 

1/2 cup hemp seeds
1/2 cup water
2 Tablespoons lemon juice
2 Tablespoons nutritional yeast
1 clove garlic, smashed
about 1/4 cup parsley leaves (or to taste, I like lots!)
about 1/4 cup green onions (the mild green tops)
Salt to taste (optional)
Fresh ground black pepper to taste

Blend everything in a blender (I used my high-powered hand blender). I also added a few drops of chlorophyll for good measure and extra color. I kept this in the fridge, but if I were using it all in one go, I'd probably add some avocado, too.

Emma’s Chia Honey Mustard Vinaigrette 
adapted from a recipe by Dreena Burton

3 1/2 Tbsp lemon juice
1 Tbsp red wine vinegar
¼ cup maple syrup
1-2 Tbsp mustard
1/4 tsp sea salt (optional)
2 Tbsp water
1 Tbsp chia seeds

Blend until smooth and thick. If you don't have a super blender let the chia seeds soak in the dressing ingredients for about 15 minute before blending.

Emma’s Chia Fresh Raspberry Vinaigrette
adapted from a recipe by Dreena Burton

1 1/2 cup fresh or frozen raspberries
1 Tbsp red wine vinegar
1/2 tsp dijon mustard
1/4 tsp salt (optional)
3 Tbsp maple syrup
3 Tbsp water
1 Tbsp chia seeds

Blend until smooth and thick. I like to push the final mix through a fine strainer to avoid the raspberry seeds but if you don't mind them it's not necessary.

Emma’s Mango Lime Vinaigrette
adapted from a recipe by native Foods

1 cup fresh or frozen mango, chopped
1/4 cup water
1/4 cup maple syrup
1/4 cup lime juice
1 Tbsp rice wine vinegar
1/4 tsp salt (optional)
1 1/2 tsp grated ginger
1 Tbsp chia seeds

Blend until smooth.

PMJ’s Simple Miso Dressing

1 small clove crushed garlic 
1/2 Tbsp miso
2 Tbsp rice vinegar

That's it. It's yummy. The measurements might be off because I do it off the top of my head but you can adjust to taste.

Chef Aj’s Hail to the Kale Dressing 

1 cup raw almond butter (unsalted/unsweetened) 
1 cup coconut water
1/4 cup fresh lime juice
2 cloves garlic
3/4 oz. fresh ginger (approx 1″)
2 tablespoons low sodium Tamari or low sodium soy sauce
4 pitted Medjool dates
1/2 tsp red pepper flakes

Place all ingredients into a blender and blend until smooth.

Carrie's Green Goddess Dressing 

1 avocado
1 shallot
1 garlic clove
1/2 Cup white balsamic vinegar

Place all ingredients into a blender and blend until smooth. Cat usually uses red onion instead of a shallot and adds extra water to thin it out and reduce its eye-wateryness!

Cherygreen’s Orange Dijon Dressing 

6 Tbsp frozen orange juice concentrate 
1/4 cup water
1/4 cup blood orange vinegar (or other orange-flavored vinegar)
2 Tbsp dijon (or other) mustard
scant 1/4 cup sesame seeds
fresh ground pepper, to taste (I use quite a bit)

Blend in high speed or bullet blender until smooth.

I just use a 1/4 cup measure and approximate the other measurements using that same measuring cup.

Any vinegar with 4% acidity -- just plain
Mary says she especially likes Lambrusco vinegar found at Fairway. A little pricey but worth it! 

Tom Fronczak’s Strawberry Vinaigrette 

1/4 cup strawberries
1 Tbsp rice vinegar
2 Tbsp apricot jam (fruit only, no added sugar)
1 tsp hemp seeds (optional, could also use sunflower seeds or walnuts)
ground pepper to taste
splash water

Place all ingredients into a blender and blend until smooth. 

Tom says salad dressings are fun to make. Adapt this recipe including ingredient amounts to your own tastes. If you want to get wild put in a small amount of Dijon mustard. Most of all have fun! Food and eating is about being joyful and nurturing!

Moonwatcher’s Easiest Avocado Dressing in the World 

Chop or tear up your favorite greens in a salad bowl. Cut one modest slice of avocado—no more than an eighth of the whole fruit. Chop the slice and distribute on top of the greens. Splash with lemon or lime juice. Sprinkle with garlic granules. 

Now this is where it gets fun. Become the incarnation of my grandmother’s friend Jo Micelli or any of my other Italian relatives, and squish and mash the avocado, citrus, and garlic into the greens with both hands. Enjoy yourself. Wash your hands before, and lick them after, then wash them again. Your greens are dressed, and ready for anything else you might want to add for color and texture. Just an additional splash or citrus or vinegar or extra herbs and spices over the top of those and you’ve got yourself a salad. :)

Jeff at The Plant Eater’s House Dressing 

2 lemons, juiced 
1 Tbsp low sodium Tamari
1 Tbsp Dijon mustard
1/4 cup Bragg’s Apple Cider Vinegar
3 Tbsp nutritional yeast
1 tsp cayenne pepper (optional)

editor's note: I added 1 Tbsp maple syrup and reduced the lemons to 1 for my taste.

Chef Del's Sweet and Spicy Mustard Dressing
From Food Over Medicine by Pam Popper and Glen Merzer 

1 pkg. silken tofu 
1/2 cup prepared mustard (I used Dijon)
1/2 cup maple syrup
2 Tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne (less if you don't like spicy)

Blend all in a food processor. Makes a lot and is delicious!

Tami from Nutmeg Notebook’s Dijon Date Dressing/Dip 
Adapted from a recipe by Dr. Joel Fuhrman 
Yield: 16 ounces dressing/dip

1 cup water
1/3 cup raw cashew butter or 2/3 cup raw cashews*
4 tablespoons balsamic vinegar
1 teaspoon salt free Mrs. Dash Garlic & Herb seasoning blend
2 tablespoons Dijon mustard
1 Medjool date, pit removed, chopped (or to taste the original recipe called for 4-6 dates)
1-2 cloves garlic, minced

Blend all ingredients together in a high powered blender or food processor until silky smooth. Store in refrigerator.

Katie from Sprout’d’s Lemon Tahini Dressing 

½ cup water 
¾ cup tahini 
1 lemon, juiced 
1 teaspoon garlic powder 
black pepper to taste 

Blend all ingredients to an even consistency. If you would like the dressing thinner, add 1 to 2 tablespoons of water. The blending will warm the dressing, making it a nice complement to steamed greens, starches or veggies. For salads, chill in refrigerator for 10 to 15 minutes beforehand.

Carrie from Carrie on Vegan's Tomato & Almond Butter Dressing
6-8 servings

1/2 cup unsalted, raw almond butter 
1 cup crushed tomatoes, salt-free
6 cloves roasted garlic
2 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
1/2 cup unsweetened soy milk
1 tablespoon dried onion flakes
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 Medjool dates, pitted
1/4 cup raisins

Combine ingredients in a high-speed blender and process until smooth.

Jackie from Sometimes I Miss the Sky’s Beet Hollandaise
Makes at least 4 servings

1 cup diced gold beets, steamed until tender
¼ cup raw sunflower seeds
¼ cup water
2 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
2 tsp sweet white miso (or any light-colored miso - I used South River chickpea miso)
½ tsp lemon zest
½ tsp dried thyme
¼ tsp black pepper

Combine all ingredients in a high-powered blender and blend until very smooth, scraping the mixture towards the blades as needed. At this point you may add up to ¼ cup additional water to reach the desired consistency. Chill for several hours to let the flavors meld before serving.

Sadie’s Ginger-Chutney Crazy Chia Dressing 
adapted from a recipe by Debby at Happy Healthy Long Life

1 cup unsweetened plain almond milk (what I had on hand, I think I'll try soy next time for a bit more thickness)
1 ½ Tbsp chia seed
2 Tbsp mango-ginger chutney
1 tsp sweet curry powder (Penzey's)
Grated lime zest from 1 lime (microplaned)
1/2-1 tsp grated fresh ginger (microplaned)
2 T. lime juice
2 T. chopped fresh cilantro

Fabulous on spinach with apple, celery, red pepper, mushrooms and baked pita chip "croutons". Or asparagus. Or broccoli. Of a variant on Waldorf. The list goes on and on.

Jessica’s Simple Dressing

mix 1 part almond butter with 2 parts apple juice 

I've recently been eating a salad every morning with baby spinach, apples and pears. As a dressing I just mix 1 part almond butter with 2 parts apple juice. It's so good, I plan on trying it on other salad variations. As a side note, if you use equal parts almond butter and juice or a little less juice it makes a nice dip for fruit slices.

Nora from Healthy Plant Based Family’s Creamy Cashew Cilantro Lime Dressing

1/2 cup raw cashews
1 small bunch cilantro, about 3/4 to 1 cup
1 lime, juiced
1/2 cup to 3/4 cup unsweetened soy or almond milk
pinch cayenne, optional
2 cloves garlic
pinch salt, optional

Add all ingredients to a high powered blender and blend for a minute or so until very smooth.

Emily’s Passion Fruit Dressing 

juice of three passion fruits 
splash of white balsamic vinegar 
1 tsp blue agave (editor's note: or maple syrup) 
1 Tbsp Dijon mustard 
freshly cracked black pepper 
dash of cayenne 

Jacquelin’s Asian Dressing

1 cup miso 
1 cup apple cider vinegar 
1 cup water 
1 cup toasted sesame seeds 
6 dates, pitted 

Place all ingredients into a high powered blender and blend.

Donna’s Easy Dressing

Bragg's Amino Acid with Bragg Apple Cider Vinegar -- you won't believe how tasty it is!!

Claudia’s Go To Dressing 
Adapted from Forks Over Knives 

3 Tbsp vinegar of choice 
2 Tbsp of Dijon or brown mustard of choice 
1 Tbsp maple syrup 

Lisa’s Loved Dressing
Adapted from The Beam Me Up Scottie recipe from the Engine 2 Diet book

3 Tbsp Balsamic Vinegar
2 Tbsp Dijon Mustard
2 garlic cloves minced
1 Tbsp seedless fruit spread ( I prefer raspberry or blackberry)

Whisk together well-makes 2-3 servings.

Jessica’s Oil Free Green Goddess

1/2 cup tahini
1/2 cup water
2 Tbsp fresh parsley, chopped
2 Tbsp green onions, chopped
1/2 tsp sea salt
3 cloves garlic (or 1 1/2 tsp. garlic powder)
1 teaspoon Tamari/Shoyu
2 Tbsp lemon juice
2 Tbsp raw Apple Cider Vinegar

Place all ingredients into a high powered blender and blend until smooth.

Janet from The Taste Space's Raw Thousand Island Dressing
Adapted from Raw Recipe Box
Makes 1.3 cups

1/2 cup cashews, soaked at least 2 hours and drained
1/3 cup sun-dried tomatoes, soaked in 1/2 cup water (reserve the water)
1 garlic clove
2 Tbsp apple cider vinegar
1/2 tsp granulated onion
1/4 tsp salt
pinch of chile flakes
1/2 cup dill pickle, chopped (1 large pickle)

In a food processor fitted with its S-blade, add garlic and chop finely. Add drained cashews, sun-dried tomatoes and their soaking water, apple cider vinegar, granulated onion, salt and chile flakes. Process until smooth. Add reserved tomato water to obtain desired consistency.

Stir in pickles.

Janet from The Taste Space's Creamy Balsamic Hummus Dressing

1.5 tbsp hummus (I used our favourite classic hummus)
1 Tbsp balsamic vinegar
1/4 tsp Dijon mustard (or mustard of choice)

In a small bowl, mix together the hummus, balsamic vinegar and mustard.

Janet from The Taste Space's Carrot Ginger Sesame Dressing

1/4 cup sunflower seeds, toasted
2 tbsp sesame seeds, toasted + extra for garnish
1 carrot, peeled and chopped
1 cm fresh ginger, peeled
2 tbsp fresh lemon juice
agave syrup, to taste (I used 1 tsp) (editor's note: use maple syrup)
1 tbsp soy sauce (I used Bragg’s)
1/4 cup water, or to thin to your desired consistency

Separately, toast your sunflower seeds and sesame seeds. Allow to cool slightly. 

Add them, along with carrot, ginger, lemon juice and soy sauce to a high speed blender. (Otherwise grind your nuts/seeds first if your blender isn’t high speed). Add enough water to get it going. Add sweetener to taste and thin with additional water, as needed.

Morgan's Garlicy Tahini Dressing
This is adopted from the fabulously delicious Whole Foods garlicky kale salad- it's awesome and healthy!

2 Tbsp tahini
2 Tbsp Bragg's Liquid Aminos
2 cloves garlic
4 Tbsp nutritional yeast
2 Tbsp Apple Cider Vinegar 
water to thin as desired

Try it massaged into kale- it's amazing!

Dairy Free Betty's Blueberry Dressing

Into a blender - fresh blueberries, balsamic vinegar, maple syrup and blueberry apple sauce and a little water to thin it out!! It was so yummy!!

Marisa's Sweet and Spicy Tomato Dressing

I love a dressing made with tomatoes, some honey, a serrano pepper, himalayan salt, pepper. No oil and it's delicious!

Atara's Simple Dressing

I don't even measure it, because it's so easy! Whisk w/a fork the following: tahini, lemon juice, tiny splash of tamari, & water to thin out if needed.

Sue's Balsamic Dressing

Balsamic vinegar
lemon zest
Dijon mustard

I just add and adjust to taste.

Bonnie's Red Pepper Hummus Dressing

About 1/4 cup No tahini added roased red pepper hummus (we are eating Esselstyn style)
1 TBSP White Basalmic Vinegar
Water to thin

Bonnie's Garlic Hummus Dressing

About 1/4 cup no tahini garlic hummus
1 TBSP Black cherry basalmic vinegar
Water to thin

Terri's Simple Dressing

1 lemon squeezed, agave nectar (to taste, I use about a tablespoon), tsp of Mrs. Dash original or lemon pepper.
Whip this together and enjoy!

Sue from Sunny Hawk Lane's Uber Simple Orange Dressing

I don't know if this will count for your list of dressings, but I got really lazy about a year ago on making dressing and just peeled an orange, cut a few slices, squeezed the juice over the salad and then added the orange slices. YUM! I was surprised how good NO dressing could be. Haven't really used dressing since. Adding any fruit seems to do the trick, also mashing up a ripe avocado and adding that in is wonderful, fast and simple.

Linda's Uber Simple Lime Dressing

My favorite, all time easy oil free salad dressing is.......fresh lime juice! I have found it tastes good on all my lettuce based salads.

LZBTHCLDWLL's Simple Orange Dressing

Orange juice, cilantro and a bit of chopped jalapeno.... love it!

Alison's Curry Dressing

1 scant cup raw cashews or walnuts
1/4 cup apple cider vinegar
3 pitted dates
3/4 cup water
1/2 tsp sea salt
up to 2 tsp curry powder, depending on your taste buds

Blend all ingredients in a food processor or high speed blender until smooth.

Dawn's Shook Up Mustard Jar Dressing

Well--this is so lazy of me. 

I save my mustard bottles and jars--for probably way too long sometimes--in the fridge. There they sit with a tablespoon or so of mustard clinging to the inside of the jar/bottle. I splash in a couple of tablespoons of balsamic vinegar and a couple of tablespoons of water. Then I sprinkle in whatever seasonings are closest to me in the cabinet. See--lazy! Usually pizza seasoning from Penzey's. Or an Italian herb mix--or even a few shakes of Mrs. Dash. Then shake furiously in the bottle/jar and Voila!! --Dressing!!

Doreen's Basic Balsamic Vinaigrette

1/3 cup balsamic vinegar
1/2 cup apple sauce
1 Tbsp Dijon mustard
Enough garlic to kill what ails ya!!!
Lemon juice squeezed around
Mrs.Dash sprinkled around
Fresh herb from the garden…. 

These are round about measurements as I am not big on measuring. 

Lisa's Go-to 
My go-to is actually a marinade from one of Dr. Fuhrman's books. Very savory and tangy!

1/4 cup rice vinegar
1-2 cloves garlic (2 if you LOVE garlic like me!)
A few shakes of Bragg's organic herb sprinkles
1-2 Tbsp of Dijon mustard (preferably Grey Poupon)

Whisk with a fork, preferably let it blend a few minutes before serving. 

Linda's Salsa Dip/Dressing
awesome with raw veggie sticks!
(editor's note: sounds just like guacamole to me!)

1 avocado, mashed
salsa, approximately same volume as avocado
lemon juice to taste--1-2 Tbl?

See how simple?! Just stir together and serve. Great on salads, wit raw veggies, as a topping for a wrap or burrito, dolloped onto your bowl of soup. Mix with cooked beans and shredded veggies to create a wrap filling.

Stefania's Go-to

apple cider vinegar
mustard (any kind depending on what you are dressing)
I don't add spices but you could if you wish.
I also will add avocado and blend for creamier, added healthy fat.

Shake and pour.  

Ellery's Avocado Dressing

fruit of one avocado
1 Tbsp lemon juice
1 Tbsp maple syrup
1 Tbsp apple cider vinegar

Courtney's Daily Dressing

I really like just mixing apple cider vinegar (Bragg's of course!) and nutritional yeast together. That is it! It isn't much of a recipe, but it is the dressing I use daily!

Tammy from Pasta Queen Turns Green's Tahini Dressing
I serve this over a Kale Salad

1/2 cup sesame tahini
1 cup of water
juice of one large lemon
l large garlic clove
couple twists of fresh cracked pepper (to your taste) 

Blend in Vitamix or whisk until well incorporated.  

Tammy's Strawberry Dressing

5-7 Strawberries (depending on size)
1 Tbsp dijon mustard
1-1/2 tsp chia seeds
2 tsp strawberry balsamic vinegar
Fresh cracked pepper to taste 

Blend in Vitamix.

Jenn's Take on Whole Foods No-oil Balsamic Dressing
My friends refer to this as "The Dressing" and always request that I bring it to potlucks. They are amazed that it does not separate (guess that is amazing to folks that are used to oil-laden dressings).

3 Tbsp packed chopped pitted dates
1 cup balsamic vinegar
3 Tbsp reduced-sodium tamari or soy sauce
2 Tbsp Dijon mustard
3 Tbsp nutritional yeast
1 Tbsp onion powder
1 clove garlic, minced

You can skip soaking the dates and use plain water instead of soaking water if you have a high speed blender. If you do not have a high powered blender, pour 2 cups boiling water over dates in a medium heatproof bowl and set aside to let soak until soft, about 15 minutes. Reserve 1/4 cup of the soaking liquid and then drain dates and transfer to a blender. Add reserved water, vinegar, tamari, Dijon, yeast, onion powder and garlic and purée until smooth.

Elissa's Favorite Greek Dressing

1 lemon, zest and juice
1 clove garlic, pressed
Dash of salt, optional
approximately 1/2 tsp freshly ground black pepper
1 Tbsp basil
1 Tbsp oregano
1 tsp honey, optional

Place all in bottom of salad bowl and whisk together. Add salad and mix. Enjoy.

Shari from A Dreaded Vegan's Oil-Free Sweet Lemon Tahini Salad Dressing

1 15-ounce can chickpeas, undrained
1 tablespoon lemon zest (zest of 2 lemons)
3/4 cup fresh lemon juice (juice of about 3 lemons)
6 tablespoons tahini
2 cloves garlic
1/4 cup nutritional yeast
5 large pitted Medjool dates (or 8-10 small dates) - or other sweetener of choice
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Add all ingredients to blender and process until smooth.

AnnaleighBelle's Bean-anza Dressing Base

Beans make a great base. The basic dressing:

Chickpeas, lemon juice, water - proportions that produce a pourable consistency. Blend. Home-cooked chickpeas make a really creamy dressing. If you don't mind the fat, a tsp of tahini brings it to hummus-land and makes it even creamier.

After the base is created, then add lots of flavor with garlic, more veggies like tomatoes or roasted red peppers, lovely herbs like thyme and rosemary, a bit of lovely mustard...I'm not fond of sweet dressings, but I can't see that a date or some orange juice in place of the water would hurt.

I'm currently on a smoked paprika kick, so I like to go a little middle-eastern with smoked paprika, some sumac, lots of roasted garlic. It's loaded with flavor as well as soluble fiber, resistant starch, protein, calcium, and iron.

Also, regular white beans are a nice creamy base for dressings. I'd guess that black beans would be a velvety variant, but their color might be disconcerting as a salad dressing.

Amy's Favorite Ranch
This is not my own, I am so not good at that, but I love this.

1 cup raw cashews
3/4 cup unsweetened non-dairy milk
1/4 cup lemon juice
2 Tbsp rice vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp dill weed
1 tsp parsley
1 tsp basil
1/2 tsp black pepper
1/2 tsp salt (optional)
1 tsp nutritional yeast (optional)

In a microwave, heat a bowl with two cups of water until the water is steaming. Place the raw cashews into the steaming water and allow to soak for 5-10 minutes before draining the liquid.
In a blender, blend the cashews, non-dairy milk, lemon juice, and rice vinegar until creamy and smooth.
Next, add all of the dried spices and herbs to the blender, and blend for several seconds.
Taste test with a carrot or celery stick and adjust spices to your liking.
Store in an airtight container in the fridge and enjoy on salads or as a veggie dip! 

Amy's notes: I like to soak my raw cashews before blending them because I don't have a professional blender and it needs a bit of help processing everything, but if you feel that your blender can handle it, soaking is not necessarily needed. As a substitute for cashews, raw sunflower seeds or raw pine nuts will work just as well. For new E2Lers, please keep in mind that while this dressing is much much better for your than traditional Ranch, its base is raw cashews. If you are limiting your consumption of nuts to 2 oz a day, I would say 3-4 tablespoons should be your limit.