Creamy Italian Salad Dressing

High in fiber and a great source of magnesium (which makes your bones strong, helps control blood sugar, and has even been shown to relieve symptoms of PMS) – there’s no need to skimp on this salad dressing. It’s good for you! So, go ahead – use as much as your little heart desires.

An Oldie but a Goodie

Vegan Creamy Italian Salad Dressing Recipe

This homemade, vegan Creamy Italian Salad Dressing is actually a re-post of a recipe that I posted back in 2012. Why am I re-posting it?

1. This vegan Creamy Italian recipe has consistently been one of the most popular recipes on this blog, so I decided you deserved a pretty, new photo.

2. After 7 years of making this dressing almost every week and finding hundreds of creative and delicious uses for it, I wanted to share these ideas with you.

3. Fresh garden tomatoes will be here soon and this dressing makes the best – and I do mean the BEST – tomato sandwiches.

4. It’s spring (!) and the fresh baby lettuce is just begging for some of this creamy, luscious dressing.

Vegan Creamy Italian Salad Dressing

Beyond Salads

We eat this dressing – or variations of it – almost every week.

It helps transform a ho-hum salad into a fabulous Power Salad.

We also use it:

  1. in pasta recipes, like this lovely Pasta with Spring Vegetables
  2. in these Artichoke-Stuffed Potatoes or over plain, baked potatoes. (It’s our preferred potato topping!)
  3. in pasta salad and over this Garden Veggie Quinoa Salad
  4. over steamed veggies and in this Kale, Sweet Potato, and Quinoa Salad
  5. in sandwich spreads, like this yummy Chickpea Salad Sandwich Spread
  6. even these Chickpea Spinach Nuggets are made with this luscious dressing

We love it. And I think you will too.

Good Enough for Dessert?

Did you know that green salads actually feed your good gut bacteria and fight inflammation? It’s true.

Benefits of Green-salads

But you have to actually eat the salad to get the benefits, and this dressing can help with that because it will make your salad tastes soooo good that you may even start craving salad for dessert. Ok, that may be a stretch, but I guarantee you will really, really like salad with this Creamy Italian Salad Dressing on it.

So Good for You!

Not only does this dressing help you eat more healthy salads, but the salad dressing itself is super good for you! It’s loaded with fiber (not many salad dressings can say that!) which makes it great for weight loss. And it’s also a good source of magnesium, manganese, and protein.

Better than Store-Bought

Vegan Creamy Italian Salad Dressing Recipe

Even the healthiest dressing you can buy at the grocery store cannot compare with this salad dressing. Unlike store-bought dressings, this dressing is made from healthy, unrefined, whole food ingredients. And it even provides a good dose of fiber – something no dressing from the grocery store can boast.


This website is brought to you without annoying ads because we can better live healthier lives without the influence of marketing. But running a high-traffic site is expensive. How can you help? If you purchase anything through the affiliate links on my site, your cost is the same, but I receive a small commission. Thank you!

Vegan Creamy Italian Salad Dressing

Vegan Creamy Italian Salad Dressing

Made from healthy, whole-food ingredients, this lusciously creamy salad dressing is so delicious and so good for you!
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Condiment, Salad Dressing
YIELD 1.25 cups
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.



  • Place cashews in a colander and rinse under hot water. Drain well.
  • Place 2/3 cup water, cashews, lemon juice, and garlic into blender and blend on high speed until very smooth and creamy.
    NOTE: For a smooth and creamy dressing, be sure to use a high-powered blender. Without one, the results won't be creamy.
  • Add oil and blend very well.
  • Add seasonings and blend until mixed.
  • Chill.
  • Stir before using.


Some have commented that they felt the dressing was too salty. Others have said that it is just right. If you like your food on the less-salty-side, you may want to start with less and add more to taste.
Yield: 1 1/4 cups

>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!

Print Recipe
Did you make this recipe?Mention @JennifersKitchn or tag #JennifersKitchn!
Vegan Salad Dressing Recipes

You my also like:

Before you go . . .

Did you know that you can eat all this delicious food AND lose weight? You can!

No calorie counting. No portion sizes.

Join my online weight loss program today!


  1. 5 stars
    I am thankful for ALL your recipes. I do not use vinegar in any way, none. My husband and I had a big family gathering to go to (42 people) and I made this dressing to take with us. Everyone tried it and really liked it. I even have frozen it
    and it tastes just like fresh when thawed! Also, I ran out of oregano when I went to make it one time and used Italian Seasoning in its place and it was EXCELLENT! I did not change anything else. We like it better this way the most. I share your website with many, many people. Keep on, keep on, Jennifer! :-))

    1. Hi Karen,
      I’ve experimented a little bit with fresh herbs and haven’t been completely satisfied with the results. But you could give it a try and see what you think. (I used just under 1 tablespoon of fresh for every 1 teaspoon dried herb. If I were to try it again, I would definitely use less.)

  2. Can garlic powder and onion powder be exchanged one to one in ratio for the granulated garlic & onion?

  3. 5 stars
    I have just made this recipe – love it! Thank you! So happy to find a vegan salad dressing that is so creamy and tasty.

  4. Hello, I am wondering what to replace the cashew with? We have an allergy in the house. Tahini perhaps?
    Thank you for your conscious recipes 😀

    1. Hi Jean, I’ve experimented with different options and the best I could come up with is a mixture of sunflower seeds and macadamia nuts, but nothing seemed to be as good as the cashews.

  5. 5 stars
    Love this. I soaked the nuts for an hour in hot water before blending. So delicious my friends couldnt believe it was vegan. I add it to my pasta salad with olive tapenade.

  6. 5 stars
    Hi! This looks amazing and I can’t wait to try it. Do you soak the cashews first?

    1. Hi Natasha,
      Nope. I put them in a colander and rinse them under hot water before putting them in the blender, but I don’t soak them.
      I hope you like it!

  7. 5 stars
    Your salad dressing recipes convinced me to upgrade my blender. I tried this recipe with my old 1970s Osterizer blender and it turned out grainy. I just made this again tonight in my new Blendtec blender and it’s like a whole different dressing. This is amazing. I could totally see salads for dessert if it had this dressing on it.

  8. Could you tell me what the calories and the fat content on the dressing is we love it but I just need to know

    1. Hi Michele,
      I’m glad to hear you like the dressing. Sorry, I don’t have the calorie count for this recipe; you can read more about why I don’t have nutrition information for my recipes here.

      Almost all of my recipes fit in my weight loss program and one of the benefits of the program is there’s no need to count calories or take too much time with nutrition labels.

      Sorry I don’t have the information you’re looking for, but I’m glad you liked the dressing!


  9. Hi. Can we replace the onion granules with onion powder. Or use fresh onions. Love this recipe. Gonna try it out soon.

    1. Hi Annie,
      I’ve tested this with granulated onion, onion powder, dried minced onion, fresh green onions, and fresh bulb (regular) onion. And it tastes best with granulated onion, but almost just as good with onion powder. I don’t recommend fresh onion or dried minced onion though. They don’t give it the flavor that you would expect with salad dressing.

      I hope you enjoy!


  10. I had to dilute it significantly because of the high salt content. I thought a teaspoon was far too much but went with it. However, it was incredibly salty. I diluted with water and added more cashews. I’d have added more lemon but I ran out. However, it was very tasty once adjusted. I’ll definitely go with just half a teaspoon next time.

  11. 5 stars
    Whoa!! Hold the presses!! This stuff is delicious! I’ve been making your sour cream for years, but somehow never explored your website. Duh! Big mistake. Today, I made your Sour Cream, Creamy Italian Salad Dressing, and 5 Minute Cheese Sauce. Just amazing….all of them.

    I find I really do not like the lingering flavor of the raw cashews, so I use raw rinsed cashews and boil them for about 6 minutes. I have a Vitamix, so it isn’t a blending problem. Boiling just makes them creamier and the flavor is perfect, allowing your recipes to shine. All of the things I made today are so tasty. Going to try the cheese sauce on some broccoli tonight.

    Gosh. Thank you so much for such wonderful recipes!

    1. Aw, thanks Dawn 🙂 You really know how to make a gal’s day! So thrilled you loved them all!

      And thanks for the tip on making cashews taste better. I’ve found that I’ve had to rinse some cashews under hot water for quite a while to get rid of that funny taste that the de-shelling process sometimes leaves behind, but boiling them may just be an even better method.

      Thank you so very much for your comment. Hope you enjoy the other recipes here just as much.


  12. Great dressing but 1 1/4 tsp salt is too much for this recipe, made my salad extremely salty, but still delicious. Will definitely try to make it again with less salt.

  13. 5 stars
    Hi Jennifer!

    I just made this dressing (creamy Italian dressing) and have to say that it IS delicious! I read about the salt debate and want to say that I am WFPB no SOS so, I left the salt completely out and it was fantastic without it. All the other ingredients have enough of a flavor profile and bite that I felt it doesn’t need the salt.

    I have a question about your weight loss plan. I have to reign things in and get back on track and was considering signing up for it. Can you tell me if you still are holding them and if you still have active people? Thanks so much in advance!

    Have a great day!


    1. Hi Janet,
      I’m so happy you liked the dressing, even without the salt.

      Yes! The weight loss plan is active and going strong with hundreds of members and thousands of pounds lost. 🙂 We’d love to have you join us!

      Thanks so much for your comment.



Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.