Pour this homemade Vegan Thousand Island Dressing on your salads, slather it on sandwiches, and use it as a dip for your veggies! This vegan salad dressing recipe is super easy to make and can be whipped up in a matter of seconds! It's dairy-free, nut-free, oil-free and gluten-free.
One of my favorite salad dressings in my pre-vegan days was Thousand Island. I just loved the combination of creamy and tangy. It’s pretty much just French dressing with chopped pickles. French dressing and pickles have always been favorites of mine, so why not combine the two?
When I first went vegan, I gave up my favorite creamy dressings. It hadn’t yet become common knowledge that cashews were a good substitute for cream, and there weren’t any tasty vegan varieties available. There are now a few brands of Vegan Thousand Island Dressing for sale at my local Whole Foods, but to be honest, they’re just not as tasty as I remember. And the main ingredient in most of them is oil. I don't follow an oil-free diet, but I'm not into dousing my salads in oil.
Vegan Thousand Island Dressing
I started making my own vegan Thousand Island Dressing a few years ago using cashews. But I’ve been using cashews so much lately, that I thought it might be good to cut back on them a little. So for this recipe, I used silken tofu.
I recently mentioned that I’ve been using a lot of silken tofu to my friend Karyn. She laughed and said that cashews are the new silken tofu. It’s true. Tofu used to be in everything years ago, and now it’s all cashews and almonds.
What you Need
You only need a few ingredients to make this recipe!
- Silken tofu
- Lemon juice
- Tomato paste
- Mellow white miso
- Dijon mustard
- Onion powder
- Garlic powder
- Sweet pickle relish or minced pickles
See the recipe card for exact amounts.
How to Make Vegan Thousand Island Dressing
This dressing couldn't be easier to make! You simple throw all of the ingredients together in a blender or food processor and process until it's smooth and creamy. It only takes a few seconds in my Blendtec.
This dressing will last about a week in the fridge. If it begins to separate, just stir it with a spoon. I've found that silken tofu doesn't freeze well, so I don't recommend storing it in the freezer.
Serving Your Thousand Island Dressing
Of course, this dressing is delicious on salads, but it’s also perfect for a Reuben sandwich. I make Reubens often, using tempeh bacon, sauerkraut, and this dressing. The non-vegan version is usually made with Swiss cheese, but I don’t think this vegan sandwich really needs it. Of course, feel free to add some vegan cheese, if that’s your thing. Reubens are typically made on rye bread, but any type of bread will do.
I also like to use this dressing to make reuben salads. They have all the yummy flavor of my favorite sandwich in one big bowl.
This dressing also makes a great dip for veggies at snack time.
Vegan Thousand Island Dressing
- 1 (12.3 ounce) package silken tofu
- 2 tablespoons lemon juice
- 3 tablespoons tomato paste
- 2 teaspoons mellow white miso
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons sweet pickle relish or minced pickles
- Mix the tofu, lemon juice, tomato paste, miso, mustard, onion powder and garlic powder together in a blender or food processor until smooth and creamy. Pulse in the relish until it’s mixed throughout.