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


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.



  • 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)


  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.


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

One serving has 1.5 GL points.

  • Method: Baking + Blending


  • 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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