Oil-Free Italian Salad Dressing

Why You'll Love This Low-Cal Dressing

Most of my oil-free salad dressing recipes are creamy. So I wanted to come up with something different, closer to a classic Italian vinaigrette that I could use on this vegan pasta salad.

Aquafaba turned out to be the answer. It emulsifies the dressing beautifully without any gums or thickeners, and at around 20 calories per serving (or 8 calories per tablespoon), the dressing tastes amazingly close to the real thing!

One honest note, though. A fat-free dressing won't taste identical to a traditional oil-based vinaigrette. There's no getting around the fact that fat carries flavor. But it's lemony, tangy, and captures that classic Italian dressing flavor better than you might expect!

Ingredient Notes

• Aquafaba is the liquid drained from a can of chickpeas and is critical to the recipe as written. It's slightly thick and viscous and makes a great substitute for oil in salad dressing.
  Tip! After straining the aquafaba, use the chickpeas to make Vegan Tuna Salad. And if you have aquafaba leftover, use it for my popular Oil-Free Vegan Aquafaba Mayo!
• White wine vinegar is a delicate vinegar perfect for Italian dressing.
• Lemon juice lends even more brightness and acidity and adds a subtle sweetness.
• Fresh garlic gives the dressing an irresistible savoriness and zip, though you can substitute garlic powder, if preferred.
• A small amount of maple syrup balances the acidity and saltiness. Agave nectar is a good swap.
• Mellow white miso provides umami and saltiness and is an excellent sub for the Parmesan cheese typically found in Italian dressing. See this post to learn more about miso.
• Dried oregano and basil give the dressing its classic Italian flavor.
• Nutritional yeast also adds to the umami, cheesy vibes. I highly recommend this non-fortified nutritional yeast by Sari Foods. The flavor is infinitely better than the average nutritional yeast.
• Fresh parsley is nutritious, flavorful, and beautiful.
  Need ways to use up the rest of the parsley? Try my Parsley-Dill Pesto, Spicy Parsley Pesto, or Chickpea Patties.

Find ingredient amounts and full instructions in the recipe card below.

How to Make Fat-Free Italian Dressing

All you need are 5 minutes, one bowl, a whisk, and a microplane (for the clove of garlic) to make this healthy salad dressing.

1. First, whisk the miso into the aquafaba, lemon juice, and white wine vinegar until fully dissolved.
2. Add the remaining ingredients and whisk again. Refrigerate until ready to use.

Hint: If you have time, let the dressing chill for 1-2 hours so the flavors can mingle. It tastes even better!

Substitutions

Unfortunately, I can't recommend any substitutions for the aquafaba, lemon, miso, or herbs.

If needed, garlic powder may be used instead of fresh, and red wine vinegar can be substituted for white.

It's possible you might like the dressing just fine without the nutritional yeast, but I highly recommend it for the cheesy, Parmesan-like factor.

Also, if you don't have maple syrup, agave nectar is an easy swap. Or if you strictly avoid added sugars, one reader reported that she doesn't add the maple syrup and it still tastes amazing!

What to Serve This Dressing On

This aquafaba dressing is bright, herby tang works anywhere you'd reach for a vinaigrette... plus a few places you might not expect:

• Leafy green salads: the classic pairing - romaine, mixed greens, or a simple arugula salad
• Pasta salads: toss with cooled pasta, cherry tomatoes, and white beans for a no-oil pasta salad
• Grain bowls: drizzle over quinoa, farro, or orzo bowls in place of a heavier dressing
• Roasted vegetables: spoon over warm roasted broccoli or green beans right before serving

If you're building a full Italian-inspired spread, this dressing pairs especially well with my Italian Green Bean Salad and Antipasto-Inspired Dense Bean Salad.

Beyond Salads

Because this dressing is lighter than a typical vinaigrette but so flavorful, I've found some other fun ways to use it outside of salads.

• Marinade: Let tofu, tempeh, seitan, or vegetables sit in the dressing for 20-30 minutes before roasting or grilling.
• Sandwich or wrap sauce: Use it as a lighter alternative to mayo.
• Dip: Thicken it slightly by whisking in a tablespoon of tahini or almond butter, and serve alongside raw vegetables or bread.
• Finishing sauce: Drizzle it over grain bowls, roasted potatoes, or steamed vegetables just before serving.

We also enjoy it as a light pasta sauce. Toss with hot pasta and your choice of veggies.

Troubleshooting

• My dressing won't emulsify/keeps separating. Make sure your aquafaba is at room temperature before whisking, and add it gradually rather than all at once. From the fridge, give it a good shake or whisk before each use.
• My dressing is too thin. Let it sit in the fridge for 30 minutes. It thickens slightly as it chills.
• It tastes flat. Oil-free dressings often need a bit more acid or salt than you'd expect, since there's no fat to carry flavor. Add miso, vinegar or lemon juice in small increments and taste as you go.
• Can I use canned vs. home-cooked aquafaba? Either works, but canned tends to be more consistent in thickness. If using home-cooked, reduce it slightly on the stovetop first for a closer match.

More Oil-Free Salad Dressing