2-Minute Oil Free Salad Dressing

Make this balsamic oil-free salad dressing in just TWO minutes – it’s sweet, tangy, and delicious but also low-fat, low-calories, gluten-free, WFPB, and vegan! Perfect for salads, grilled veggies, dipping, and more.

Sweet and Tangy Oil Free Balsamic Vinaigrette

Did you know that a single tablespoon of extra-virgin olive oil contains around 120 calories? So if you’re someone who requires a tasty dressing, and plenty of it, to encourage you to eat salads, you can unintentionally add hundreds of calories to your ‘healthy’ meal with a simple vinaigrette.

And while some olive oil may be healthy for your heart, if you’re watching your fat intake and/or calories, that can pose a problem – especially when commercial low-fat dressings either lack flavor or are packed with odd additives and preservatives.

And, while we’ve shared several oil free salad dressing recipes before, like our green goddess dressing and miso tahini dressing, this fat-free balsamic vinaigrette is perfect for those who prefer a light and bright dressing with minimal calories and fat.

This no oil salad dressing has the same perfectly balanced tangy-sweet flavor as a traditional balsamic vinaigrette but with none of the oil! Plus, it’s easy to make at home in just minutes with simple, inexpensive pantry ingredients, and tweak to your flavor preference.

You can even make it ahead to store in the fridge for up to 2 weeks – ready to transform salads, veggies, marinades, and more!

The Oil-Free Salad Dressing Ingredients

This 4-ingredient homemade balsamic vinaigrette is oil-free, dairy-free, nut-free, whole food plant-based (depending on the sweetener used), and vegan.

• Balsamic vinegar: Regular or white balsamic will work. Use a good-quality balsamic- generally, the longer it’s been aged, the better the flavor (milder and sweeter yet richer).

You can also experiment with other types of vinegar, like red wine vinegar, pomegranate vinegar, apple cider vinegar, etc.

• Lemon juice: To add extra brightness and depth to the tang, fresh lemon juice is best.
• Water: For more flavor, use reduced-sodium vegetable broth. Aquafaba can help with extra ‘cling’ in an oil free salad dressing.
• Mustard: We usually use Dijon mustard, though regular yellow mustard will work, too, and has a slightly less pungent, spicy flavor.
• Sweetener: There are several you could choose from. I.e., brown sugar, agave nectar, maple syrup, brown rice syrup, date paste, etc.

What Else Could I Add?

Experiment with any of the options below, adding them ‘to taste’, for a customized balsamic dressing.

• Black pepper: For subtle peppery heat.
• Garlic: Use fresh garlic if you have the time, but powdered works too.
• Shallot: Finely minced for slightly pungent flavor and extra texture.
• Dried herbs: i.e., basil, oregano, thyme, Italian seasoning. Start with ½-1tsp.
• Nutritional yeast: For a nutty, ‘cheesy’, umami-rich flavor.
• Red pepper flakes: To add some spice to the oil free salad dressing.
• Tahini/Cashew cream: For a source of healthy fat and creaminess.

How to Make Oil Free Balsamic Dressing

• 1) First, juice the lemon.

• 2) Then combine all the ingredients in a jar, add a lid, and shake shake shake.

That’s it! While it’s possible to use the oil free balsamic dressing immediately, for the best flavor, allow the flavors to meld for a short while, first.  

Recipe Notes

• Taste and adjust: Tweak the ingredients to fit your preferred dietary and flavor profile.
• Leave it to rest: It’ll taste even better once the flavors have the chance to meld. We recommend 30 minutes but overnight is even better.
• Use high-quality ingredients: There are only a few ingredients in this salad dressing without oil, so use high-quality balsamic, mustard, sweetener, etc.
• A little goes a long way: Since this fat-free balsamic vinaigrette isn’t diluted with lots of oil, you only need a little to dress salads and dishes – less than you think.

Storage Instructions

Store the oil-free vegan salad dressing in an airtight container or mason jar in the refrigerator for 1-2 weeks, shaking or whisking it between servings.

You can also freeze it in 1-2 tablespoon portions into an ice cube tray and freeze until solid, then transfer the cubes to a Ziplock/Stasher bag to store for 3-4 months.

Serving Suggestions

Enjoy this oil-free dressing as you would the regular version.

• Salad dressing: Over leafy green salads, bean salad, pasta salad, grain bowls (warm or chilled), tomato-based salad like vegan Caprese salad, etc.
• Veggies: To sauté veggies, for marinated mushrooms, or drizzle over sauteed/grilled/roasted veggies like zucchini, broccoli, asparagus, etc.
• Grilled proteins: Like tofu or tempeh.
• Dipping: For crusty bread and focaccia.
• Marinade: To marinate veggies or proteins.

More Dressing & Sauce Recipes

• Simple lemon vinaigrette
• Basil salad dressing
• Mexican avocado crema
• Japanese carrot-ginger salad dressing
• Cilantro green chili dressing
• Slaw dressing (with a kick!)
• Bhuna Masala Sauce

Photos by Alfonso Revilla