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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.

oil-free balsamic dressing

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 (28)

(4.84 from 25 votes)
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DAS1 week ago
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Love this! Great on Brussels sprouts! Well done.

Jev1 week ago
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Easy and yummy

Liz4 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 briere8 months 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.

Laura2 months ago
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She ate her cucumbers with it.

Joe7 months ago
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You what? What’s a cucumvee? U had none what?

Mirna Morales9 months ago
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Delicious!!! I loved it!!! Easy to make and I can double the recipe for large groups!

Jayne2 months ago
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Delicious! I used jalapeño balsamic vinegar for a zesty quick, and it was divine.

Kathleen Waldron9 months ago
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Love this!

Nicki10 months 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 Rowan8 months 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 Hawkins1 year ago
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This is my favorite dressing! I have had a hard time liking no-oil dressing but not anymore!

Coulinjo1 year ago
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Easy. Quick. Readily available ingredients. Upscalable. Perfect.

Patricia1 year 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.

Katy1 year ago
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Doesn’t seem like much dressing

Linda Gray1 year ago
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I use tablespoons!

Christina1 year ago
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The dijon mustard really gives this a kick! A good dressing for boring salads.

sheila charette1 year ago
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I make this weekly, adding in garlic and onion powder.
Yummy!

Angela1 year 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.1 year ago
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This is my go-to dressing. Great sauce for other bites too.

Merry1 year ago
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This could make a really great spring roll dip! Also perfect for your weekly meal prepping.

ian h.1 year 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.

Andi1 year ago
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So tasty! I make a batch for the whole week and add to everything!

Jennifer1 year ago
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Love this on my salads

Kristi1 year ago
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If I made extra, how long would it last in the refrigerator?

Kelly1 year 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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