This balsamic vinaigrette has the texture of a dairy-based creamy dressing, but is made with just olive oil, balsamic vinegar, dijon mustard, and spices. Made in literally 2 minutes, this dairy-free + vegan, super thick and creamy salad dressing is sure to become a family favorite!
SALAD DRESSING. The best way to win friends and influence people.
Okay, maybe not. But a girl can dream, right?
I seriously think a killer homemade dressing is what makes all the difference between a salad that’s mediocre and a salad that’s frickin’ awesome; like, a salad that people don’t just eat because it’s there and veggies are good for us blah blah blah, but one that they go back for seconds and thirds of because ohmygodwhatisthisdressing?
Let’s make this the year of the homemade salad dressing, shall we?
You’re not going to believe how easy it is.
For this ultra luscious, thick AF dressing, you really only need one secret weapon: the blender. One of those mini smoothie-sized ones is perfect, as is a full-sized blender or even a hand-held immersion blender. Either way, a blender takes this dressing to the next level. While you could whisk it by hand or shake it vigorously in a sealed mason jar, I’ve found the texture to be unparalleled when made in a blender.
And, unlike many recipes that call for a 2:1 ratio of oil to vinegar, I like to make it 1:1 for maximum tang and full flavor.
So, to make this dressing, we’re going to dump balsamic vinegar, olive oil, dijon mustard, garlic, salt, and pepper into a blender and whizz away. In like 12 seconds, you’ve got a thick, creamy, perfectly seasoned dressing.
Go ahead and use this dressing anywhere you love the flavor of balsamic vinaigrette (so, yeah, pretty much on salad). It makes a great topper for a classic green salad, but I also like to use it as a veggie dip, as a sauce to top grain bowls or roasted veggies, and just to snack on by the spoonful.
Just kidding…I haven’t quite reached eat-it-by-the-spoonful status. But rest assured, it would be quite delicious.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your luscious dressing and share it with me on Instagram; I love seeing my recipes in your kitchen!
Thick + Creamy Balsamic Vinaigrette
Yields: just over 1 cup (8oz) of salad dressing
Time: 2 minutes
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 Tablespoons dijon mustard
- 1 large or 2 small garlic cloves, peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions:
- Put all ingredients into a blender and blend on high for 10-20 seconds, until thick and creamy. Serve immediately, or store leftovers in a sealed jar in the fridge for up to 2 weeks. If dressing separates/settles in the fridge, shake vigorously before using!
Notes:
- Any vinegar you love can be used in place of the balsamic, though will obviously result in a different flavor profile with each different vinegar used
- If you’re out of fresh garlic, 1/2 teaspoon of garlic powder can be used instead, though fresh garlic is preferred!