Browse through our collection of healthy and delicious salad dressings that will sure make any salad taste amazing.
Add a little kick (and some extra lycopene) to your sauces, soups, salad dressings, dips, stews, casseroles, etc. etc. with this homemade, old fashioned, RAW version of a classic tomato paste. Joelle Amiot of jarOhoney has created an amazing and very simple alternative to canned tomato paste which often contains preservatives, refined sugars, and traces of aluminum. Fresh is always best and this recipe is just that, and it's FULL of nutrition and flavor too!
A deliciously creamy, oil-free, vegan Thai sauce made from avocado, tomato, jalapeno, onion, lime, ginger and cilantro dresses ribbons of fresh zucchini, shredded lettuce, crunchy veggies and cubes of juicy jicama. You will love this ultra fresh, flavorful, RAW Thai pasta dish by Priscilla Soler of Gastrawnomica! Serve it for dinner or lunch today, you will be happy that you did!
A delicious and versatile creamy basil cashew sauce by Brandi of The Vegan 8 spiked with a flavorful dose of garlic and onion powder, ground black pepper, nutritional yeast and a splash of lime. Blend your ingredients until smooth and then get creative! It tastes amazing paired with fresh kale and veggies as an alternative to salad dressing, or use it as a delicious sauce for spiralized root vegetable pasta, or as a yummy dip for celery, carrot, cucumber or bell pepper crudite. An absolutely simple and tasty way to add a little sauciness and pizazz to any vegetable dish!
We all know how important it is to eat plenty of greens - a good dressing will make you look forward to your daily salads! This recipe by Marquis Matson of Real Raw Kitchen calls for but a few simple ingredients: raw tahini, high quality turmeric, miso paste, and water. With just a simple whiz in the blender or food processor you will have a highly delicious and healthy dressing you will feel awesome about smothering your greens in. It also makes a great dip for veggies or wraps. Enjoy!
Looking for something easy and super delicious to dress up you salad with today? Marquis Matson of Real Raw Kitchen recommends this deliciously creamy dressing over a bed of fresh lettuce, tomato and avocado. Be sure to consume your salad right away for the most crisp experience as the citrus juice will start to wilt your fresh greens. Any raw food enthusiast will tell you that when it comes to keeping your salads enticing and interesting having an arsenal of amazing dressing recipes in your library is a must!
This homemade mustard recipe uses only the finest fresh ingredients and is actually a healthful, nutrient rich food as oppose to a condiment loaded with salt and preservatives. Real mustard seeds, apple cider vinegar, raw honey, and fresh herbs- it's so tasty you'll want to eat it with a spoon!
Enjoy this gourmet rhubarb strawberry sauce in your raw cakes, pies, pancakes and parfaits!
This oil and nut/seed free dressing is so delicious and versatile you can put it to pretty much anything and use it for so many things! You'll only need a few ingredients for a colorful and super tasty dressing that can be also served as a dipping sauce for snacks or to have whenever you have guests! Just serve it with your favorite veggies or crackers! Thanks to Priscilla Soler of Gastrawnomica for this great dressing!
Kelp noodle pad thai with a fresh almond and coconut butter sauce, seasoned lightly with coriander, jalapeno, nama shoyu and lemon. Delicately marinated and dehydrated baby bok choy and white crab mushrooms join the ensemble for a complete meal full of delicious flavor!
The Wild Empress Salad, an updated raw vegan version of the classic Waldorf Salad. The salad makes a perfect appetizer, light meal, or main meal.
It’s loaded with nutrients and has blood building properties from the beets. You can add many different types of dressing to this one, today we’re using Honey Mustard Lime dressing.
This is the perfect salad to ease your way into eating more kale! It's covered in a creamy, tangy mayo and topped with a smoky walnut crumble.
I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…
Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!
Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!
And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.
I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.
The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!
I considered naming this one “raw vegan protein butter” since it’s loaded with complete protein from the sprouted quinoa. When I make it I store it in the fridge (for no more than 2 days) and use as dip, dressing or butter. This time around I grabbed a few baby carrots from the garden and paired with the smoky butter it was the most perfect afternoon snack. You are very welcome to do the same but be prepared for the complete and utter perfection of texture and flavor combination.
The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!
There is something so infinitely delicious about a fresh berry vinaigrette on a bed of tender garden greens. This fabulously pink salad dressing pairs well also with juicy heirloom tomatoes, cucumbers, and sunflower sprouts! A perfect vinaigrette will have a 3:1 ratio of oil to vinegar as the base, and contain a variation of different herbs, spices, fruits or veggies. The options are truly endless!
Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."
A simple, tangy salad of romaine, kale, and fresh onion topped with a light blueberry vinaigrette made from fresh berries, olive oil, coconut nectar, and apple cider vinegar. Try coconut vinegar too for a slightly more fruity alternative. The dried blueberries lend a wonderful sweetness and chewy texture that works just like raisins, only with more antioxidants and nutrition.
Every epic raw food recipe begins with a solid base. This recipe for sour cream by Sarahfae is just the base that many wonderful dips and sauces need! Of course it can also be used on it's own as a simple sour cream on perhaps a raw cabbage leaf taco or other delicious mexican foods inspired dishes. You'll see many of Sarahfae's recipe's call for her AtV Sour Cream so it's important to know exactly how to prepare it! It will keep for up to 3 weeks in the fridge as long as it's in an airtight container, or can also be stored in the freezer for up to 3 months. Have some handy at all times!