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Oil-Free Vegan Salad Dressing

Vegan Salad Dressing with Oven Roasted Veggies


  • Author: Nele Liivlaid
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x

Description

I’ve been making my own versions of oil-free vegan salad dressing for a long time, but somehow haven’t posted any recipes yet. Well, to be totally honest there are a few – Oil-Free White Bean Salad Dressing from 2014, Gluten-Free Vegan Chanterelle Gravy from last week, and Spicy Oil-Free Tomato Sauce from 2015.


Scale

Ingredients

  • 2 small or 1 normal eggplant (about 600g, 21oz)
  • 2 medium or 1 big summer squash (about 600g, 21oz)
  • 1 medium carrot (about 100g, 3.5oz)
  • 8 tbsps. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. turmeric
  • Juice of one medium lemon (or less or more)
  • A few drops of stevia (optional)
  • 1 tbsp. unsalted peanut butter (optional)
  • Black salt and black pepper to taste
  • Enough water for desired consistency (I ended up adding 2 ½ cups)

Instructions

  1. First, slice the veggies, lay them on a baking sheet lined with parchment paper and bake at 200°C (390°F) for 40 minutes. Let cool a bit.
  2. Next, add all ingredients into blender. Use a masher to push the mass down and get the juices out of veggies. Process the ingredients until smooth. Add water gradually.

Notes

If you ditched peanut butter you’d only get 10% of calories from fat.

One serving has 1.5 GL points.

  • Method: Baking + Blending

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 47.8 kcal
  • Fat: 1.21g
  • Carbohydrates: 4.08g
  • Fiber: 3.12g
  • Protein: 3.6g

Keywords: vegan salad dressing, oil-free

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