No-Oil Balsamic Vinaigrette

By the Gracious Vegan

Finding a great recipe for balsamic vinaigrette is difficult, and a recipe without oil that tastes awesome? Like a needle in a haystack. I think I’ve invented the needle. With smoothness from tahini or almond butter, sweetness from maple syrup, and “bite” from balsamic vinegar and Dijon mustard, this dressing tastes as good as the tastiest creamy balsamic dressings out there and has a lot fewer calories and grams of fat (per two Tablespoons, this no-oil vinaigrette has 35 calories and 2 grams of fat; Kraft balsamic dressing has 90 calories and 8 grams of fat in two Tablespoons).

The better the vinegar you use, the better this dressing will taste. I look for “IGP” on the label, which certifies that the grapes used are similar to those used in Modena, Italy (the capital of balsamic vinegar), and “grape must” or “cooked grape must” should be the first ingredient listed.

Makes about 7/8 cup

Whisk, shake, or blend the following ingredients together. (I like to use my bullet blender or immersion/stick blender.) The dressing is ready to serve or can be refrigerated for about 2 weeks. 

• 1/4 cup almond butter, cashews butter, or tahini

• 1/4 cup water 

• 1/4 cup balsamic vinegar

• 2 teaspoons maple syrup (or more, if you wish)

• 2 teaspoons Dijon mustard

• 1/2 teaspoon salt

• 1/4 teaspoon oregano

• 1/4 teaspoon basil

• 1/4 teaspoon garlic powder

• Freshly ground black pepper

Timing: 5-10 minutes

Gluten-free