Italian Salad Dressing, FF-SF-SF ✠

Most commercial creamy Italian-style salad dressings are loaded with oil, salt, sugar, and loads of chemicals. Even some of the so-called “healthy” recipes that I found online contain nuts, often cashews. Now I love cashews--an addict in fact--but they are extremely caloric. I don’t want to be eating hundreds of calories of salad dressing in just a few spoonfuls.

So I came up with this frugal, dairy-free, nut-free, gluten-free, oil-free, easy-to-make, vegan-friendly dressing using pantry staples. Fresh lemon, garlic, and onion may be used, if preferred.

  • 1½ cups cooked white libbity beans*
  • ¾ cup hot water
  • ¼ cup lemon juice
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp leaf oregano
  • 1 tbsp parsley flakes
  • 1 tsp salt (if you’re not hypertensive)

Put all ingredients into a blender or food processor and blend at high speed until the mixture is creamy and smooth.

Add more water if necessary to achieve the creamy texture you desire.

Add more juice and spices, if necessary to meet your preferences.

Refrigerate at least an hour before use.

Makes about 12 oz dressing.