Creamy Dairy-Free Italian Dressing - dummies

Creamy Dairy-Free Italian Dressing

By Suzanne Havala Hobbs

Don’t limit this dairy-free dressing to just a salad, it works great on pasta and as an all-purpose dressing on sandwiches loaded with veggies and nondairy cheese. Creamy and very tasty, this is a good dairy-free replacement for store-bought dressing.

Preparation time: 5 minutes

Chilling time: At least 2 hours

Yield: 10 servings (about 1-1/4 cups)

1 cup soy or regular mayonnaise

3 tablespoons plain nondairy milk

1 tablespoon red wine vinegar

2 cloves of garlic, minced

1/2 teaspoon sugar

1/4 teaspoon white pepper

1 teaspoon dried basil leaves or a few fresh leaves, chopped

1 teaspoon dried oregano or a couple of fresh sprigs, chopped

  1. Place all the ingredients in a blender or food processor. Blend until smooth, about 2 minutes.

  2. Chill for at least 2 hours before serving. Keep in the refrigerator for five to seven days.

Add 3 tablespoons more vinegar if you like your dressing a little thinner and more tart.

Per serving: Calories 163 (159 from Fat); Fat 18g (Saturated 3g); Cholesterol 13mg; Sodium 126mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 1g.