Oil-Free Italian Dressing (Fat-Free & Low-Calorie)

close up of herb salad dressing in a small glass jar on a gray stipe napkin.

Oil-Free Italian Dressing (Fat-Free & Low-Calorie)

Prep Time 10

Total Time 10

Servings:3 servings

Author: Lori Rasmussen, My Quiet Kitchen

This fat-free salad dressing has the perfect balance of acid, salt, and herbs to add zip to your salads and so much more. You'll love the classic Italian flavor... and no oil! It's easy to make and tastes so much better than store-bought fat-free dressing. No preservatives, stabilizers, or thickeners, and only 20 calories per serving. You won't believe a healthy, oil-free salad dressing can taste this good!

Yield: makes about ½ cup dressing; I recommend preparing a double batch (pictured).

Ingredients
US Customary | Metric

3 tablespoons aquafaba - This is the liquid drained from a can of chickpeas; see ideas above for using the chickpeas.
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons mellow white miso - or chickpea miso for soy-free.
1 teaspoon maple syrup
1 clove of garlic - peeled and grated on a microplane
1 ½ teaspoons nutritional yeast - I recommend a non-fortified one for the best flavor.
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon fine sea salt
¼ teaspoon freshly cracked black pepper
1 tablespoon finely chopped fresh parsley

Instructions

NOTES: this makes a fairly small amount of dressing, about ½ cup (enough for 2 or 3 people). If preparing for a big batch of pasta salad or if you want leftovers, definitely make a double batch.
Also, I recommend preparing the dressing several hours in advance to allow time for the flavors to mingle.
In a bowl combine the aquafaba, lemon juice and vinegar. Add the miso and whisk until the miso is dissolved.
Add the remaining ingredients and whisk very well. Refrigerate until ready to use.

Notes

Please review the tips & substitutions notes in the post above. For the best flavor, I recommend following the recipe exactly.

Store the dressing in a glass jar or container in the refrigerator for up to 5 days. I haven't tried freezing it yet but suspect it is freezer-friendly. Let us know in the comments below if you give it a try.

Nutrition