We hope that's quick enough for you! This easy, quick oil-free balsamic dressing comes from chef Katie Simmons. Serve it over a hearty plant-based salad, marinated mushrooms, or grilled tofu.

Recipe from Plants-Rule.

Find this recipe and more (plus create a quick shopping list) in the Forks Over Knives Recipe App.

By Katie Simmons,


  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon dried basil (or other dried herbs)
  • sea salt and freshly ground black pepper


  • Combine all ingredients with 2 teaspoons water in a jar or Tupperware container.
  • Close lid, and shake for a few seconds to mix well.

Comments (44)

(5 from 35 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


Whoa! Waaaaay too tangy for me. My husband didn't care for it either. Added garlic, maple syrup, water, and more basil. Won't make this again.


This dressing is absolutely amazing


Best no-fat dressing I have ever had.


Love this. Definitely will make it often.

Jack Peterson

A great fresh salad dressing without all the oil. I use a ‘Good Seasons’ shaker bottle with the following portions to fill it up: 1/2 cup balsamic vinegar 1/2 cup Franzia Chillable Red Wine 1/4 cup Dijon or Whole Grain Old Style Maille mustard 1/4 cup nutritional yeast 1 tablespoon dried basil (or other dried herbs) 2 cloves of minced garlic sea salt and freshly ground black pepper

mary b


Liz McMahon

Just made this and it's delicious and so easy!! No reason to buy bottled dressing when I can make my own!


What is nutritional yeast


It's a flaky yellow additive that can be found at most grocery stores. It's got great flavor. Just ask your grocery store clerk where to find it. I add it to soups and mashed potatoes too.


So easy to make and taste great!!!!!


Just great!


Wow this is so simple but so good. Better than any bottled dressing.

D Gamble

Simple and delicious!


This dressing is so easy to prepare and tastes so good! Highly recommended!

Ann Davis-Rowe

This is great! So easy and tasty.


Love this! Great on Brussels sprouts! Well done.


Easy and yummy


I have never found a dressing I liked without oil until NOW. This is definitely the best dressing EVER. Thank you so much. I need to make a large jar of it. So flavorful. I don't think anything needs to be added.

Mary Jane briere

i think it is ok. I added onion powder garlic powder i thought it was to tangy. i added tahini paste it was better i added 2 teas maole syrup. i wamted ginger powder u had none i ate my cucumvwe with it.


You what? What’s a cucumvee? U had none what?


She ate her cucumbers with it.

Dilly donald

She ate her bottle of wine with it

Mirna Morales

Delicious!!! I loved it!!! Easy to make and I can double the recipe for large groups!


Delicious! I used jalapeño balsamic vinegar for a zesty quick, and it was divine.

Kathleen Waldron

Love this!


Huge fan of this! You do not miss the oil at all!


This is my new go to!

Gail Rowan

I use all kinds of balsamic to make this. I’ve made it Asian using a mixture of rice vinegar and white balsamic, spicy mustard and Thai spices. It tastes good using curry, too. It tastes great with any veggies. Yum.

Patricia s Hawkins

This is my favorite dressing! I have had a hard time liking no-oil dressing but not anymore!


Easy. Quick. Readily available ingredients. Upscalable. Perfect.


I make this every time I make a salad for lunch. I omitted the water! It’s just so delicious and easy to make.


Doesn't seem like much dressing


The dijon mustard really gives this a kick! A good dressing for boring salads.

Linda Gray

I use tablespoons!

sheila charette

I make this weekly, adding in garlic and onion powder. Yummy!


Wish you gave nutrition info.love this


It's simple to type the ingredients into any free recipe app (like my fitness pal) and it will calculate the nutrition info for you.

Sarah J.

This is my go-to dressing. Great sauce for other bites too.


This could make a really great spring roll dip! Also perfect for your weekly meal prepping.

ian h.

This is the first recipe that had me realize how unnecessary oil was. Shocked by how many calories are saved by keeping this limited to vinegar and mustard.


So tasty! I make a batch for the whole week and add to everything!


Love this on my salads


If I made extra, how long would it last in the refrigerator?


It would last a really long time. Vinegar nor mustard are things that don't spoil quickly.

About the Author

Headshot of Katie Simmons

About the Author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.