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  • Ready In:
  • Makes 2 tablespoons

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.

Ingredients

  • 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

Instructions

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

Comments (33)

(4.86 from 29 votes)
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penelope5 hours ago
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So easy to make and taste great!!!!!

Butterbean2 weeks ago
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Wow this is so simple but so good. Better than any bottled dressing.

D Gamble3 months ago
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Simple and delicious!

Bert3 months ago
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This dressing is so easy to prepare and tastes so good! Highly recommended!

Ann Davis-Rowe4 months ago
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This is great! So easy and tasty.

DAS5 months ago
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Love this! Great on Brussels sprouts! Well done.

Jev4 months ago
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Easy and yummy

Liz8 months ago
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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 briere1 year ago
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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.

Laura6 months ago
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She ate her cucumbers with it.

Joe11 months ago
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You what? What’s a cucumvee? U had none what?

Mirna Morales1 year ago
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Delicious!!! I loved it!!! Easy to make and I can double the recipe for large groups!

Jayne7 months ago
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Delicious! I used jalapeño balsamic vinegar for a zesty quick, and it was divine.

Kathleen Waldron1 year ago
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Love this!

Nicki1 year ago
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Huge fan of this! You do not miss the oil at all!

Martina1 year ago
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This is my new go to!

Gail Rowan1 year ago
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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 Hawkins2 years ago
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This is my favorite dressing! I have had a hard time liking no-oil dressing but not anymore!

Coulinjo2 years ago
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Easy. Quick. Readily available ingredients. Upscalable. Perfect.

Patricia2 years ago
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I make this every time I make a salad for lunch. I omitted the water! It’s just so delicious and easy to make.

Katy2 years ago
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Doesn’t seem like much dressing

Linda Gray2 years ago
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I use tablespoons!

Christina2 years ago
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The dijon mustard really gives this a kick! A good dressing for boring salads.

sheila charette2 years ago
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I make this weekly, adding in garlic and onion powder.
Yummy!

Angela2 years ago
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Wish you gave nutrition info.love this

Dorothy1 year ago
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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.2 years ago
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This is my go-to dressing. Great sauce for other bites too.

Merry2 years ago
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This could make a really great spring roll dip! Also perfect for your weekly meal prepping.

ian h.2 years ago
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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.

Andi2 years ago
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So tasty! I make a batch for the whole week and add to everything!

Jennifer2 years ago
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Love this on my salads

Kristi2 years ago
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If I made extra, how long would it last in the refrigerator?

Kelly2 years ago
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It would last a really long time. Vinegar nor mustard are things that don’t spoil quickly.

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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.

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