If you’re eating plant-based and want a few good salad dressing recipes, you’ve come to the right place. You’ll make these time and time again because of their versatility. Once you get hooked on homemade salad dressing you won’t be tempted to fall back on store-bought dressing ever again, no matter how convenient they are.

Poppy Seed Dressing

Poppy seed dressing has always been one of my favorites salad dressings especially on summer salads topped with fresh fruit. Creamy, sweet, and only made with only 4 ingredients!

Ingredients:

1/2 cup plant-based Sour Cream, mayo or yogurt

3 Tbsp white vinegar

3 Tbsp maple syrup

1 Tbsp poppy seeds

Instructions:

1. Whisk together the sour cream, vinegar, maple syrup and poppy seeds. Add additional maple syrup if you like it a little sweeter. Pour into a jar for storage.

2. Store in the refrigerator for up to 1 week.

Yields 1/2 cup

Sweet Balsamic Dressing

This versatile dressing is best made in advance to allow the flavors to meld together. It can be used as a marinade for vegetables prior to roasting or grilling, drizzled on top of chilled, cooked potato planks or as a flavorful topping on your salad or Buddha Bowl.

Ingredients:

1/2 cup balsamic vinegar, splurge on the high quality stuff, you can taste the difference

3 Tbsp low-sodium tamari (Braggs aminos or soy sauce)

3 Tbsp Date Paste or maple syrup

1 Tbsp minced shallot

1 clove garlic, minced

1/2 tsp fresh herbs such as Italian seasoning or Herb de Provence or your choice of fresh herbs - rosemary, oregano, chives, minced

Black pepper, freshly ground

Instructions:

1. In a small bowl, whisk all ingredients together, mixing well. For a smoother dressing place in a blender or small food processor and pulse until desired smoothness.

2. Store in a jar in the refrigerator for up to 1 week

Yields 1 cup

Dijon Vinaigrette

Can be made in advance and used to add flavor to potato salad, topping steamed vegetables or a Buddha Bowl.

Ingredients:

1/4 cup Dijon mustard

1/4 cup apricot or Date Paste

1 1/2 tsp liquid sweetener such as maple or agave syrup

1 1/2 Tbsp shallot, minced

1/2 cup rice vinegar

1/4 tsp black pepper, freshly ground

1 garlic clove, minced

1 Tbsp tarragon, minced or 1/2 tsp dried tarragon

splash or orange juice, lemon juice or water to thin (optional)

1 Tbsp capers (optional)

Instructions:

1. In a small bowl, whisk together Dijon, vinegar, fruit paste, sweetener, shallot, garlic, tarragon and black pepper. To thin, add a splash of orange or lemon juice or water to thin to your desired consistency. For a smoother dressing place in a blender or small food processor and pulse until desired smoothness.

2. Pour into a glass jar and store in the refrigerator for up to 1 week.

Yields 1 1/4 cups

Caper Aioli

You can dress your potato salad to the nines in this Caper Aioli by tossing with cooked baby potatoes and chopped celery for a show-stopping side dish. Add a handful of arugula and sliced red onion for a main course salad. Lots of possibilities with this one!

Ingredients:

1/2 cup Cashew Sour Cream or a non-dairy mayonnaise

3 Tbsp capers, chopped

2 Tbsp red onion or shallot, minced

1 1/2 Tbsp rice vinegar

1 1/2 Tbsp liquid sweetener, agave or maple syrup

1 Tbsp fresh dill, chopped

1 Tbsp fresh tarragon, chopped

1 1/2 tsp Dijon mustard

Black pepper , freshly ground

Instructions:

1. To prepare the aioli, add all ingredients to a small bowl, whisk together well.

2. Pour the aioli over potato salad, salad greens or Buddha Bowl.

Yields 1/2 cup

Creamy Thyme Dressing

This dressing is rich and creamy and delicious when paired with warm roasted vegetables and grains such as farro, wild rice, brown rice, quinoa and barley.

Ingredients:

1/2 cup canned garbanzo beans (chickpeas)

1/2 cup plant milk, unsweetened and unflavored such as almond, soy, cashew, or rice milk

2 Tbsp lemon juice

1 Tbsp nutritional yeast

1 tsp Dijon mustard

1/2 tsp dried thyme, crushed

Instructions:

1. In a small blender or food processor combine all ingredients and blend or pulse until smooth.

2. Store in an airtight container up to 1 week.

Yields 1 cup

Recipes adapted from Forks Over Knives