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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
  • Diet: Vegan


Simple and delicious oil-free vegan salad dressing made with oven-roasted eggplant, zucchini and carrot. Gluten-free and low glycemic.



  • 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)
  • 1 tbsp. unsalted peanut butter (optional)
  • Black salt or Himalayan salt (max 1/8 tsp + a dash for Plantricious version)
  • 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: 66 kcal
  • Sodium: 59.9mg
  • Fat: 1.6g
  • Saturated Fat: 0.3g
  • Carbohydrates: 5.8g
  • Fiber: 4.1g
  • Protein: 4.7g

Keywords: vegan salad dressing, oil-free

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