Vegan Thousand Island Dressing

This quick and easy vegan Thousand Island dressing recipe brings you the tangy flavor of the classic dressing – with an oil free version!

recipe originally published June 27, 2012

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Homemade Thousand Island
   2. Name origin
   3. Does Thousand Island have dairy?
   4. Benefits of cashews
   5. How to serve this dressing
   6. Recipes using Thousand Island
   7. Does this need to be chilled?
   8. How long does Thousand Island last?
   9. More vegan salad dressing recipes
   10. Vegan Thousand Island dressing recipe

 

Homemade Thousand Island dressing recipe

Vegan Thousand Island Dressing is another staple recipe in our kitchen. This tangy favorite is so quick and easy – and I make it so often – that I make it from memory most of the time.

Why is it called Thousand Island?

Thousand Island dressing was named after the area that it was first created in - Thousand Island, New York. The story says that a fishing guide's wife created the recipe for her husband. And, then a famous actress loved it so much she asked for the recipe.

 

Does Thousand Island Dressing have dairy?

Traditional Thousand Island dressing doesn't contain any dairy at all. It is usually mayonnaise based with olive oil, citrus juice and a variety of seasonings. Most contain mayonnaise, ketchup, and sweet pickle relish.

Because Thousand Island typically contains mayonnaise made with eggs, it is not vegan. This recipe is both vegan and has an oil free option.

This dressing recipe uses ingredients you probably already have on hand. We think this is so much better than store bought Thousand Island.

Benefits of cashews

Cashews are the basis of this vegan Thousand Island dressing recipe (unless you opt for vegan mayonnaise, which I do just as often). Cashews bring a deliciously rich flavor and creaminess to a vegan dressing. They are a delicious source of protein, are rich in heart-healthy fatty acids, and contain no cholesterol.

Have you ever tried our golden cashew cream recipe? Or enjoy this vanilla mint cashew milk recipe with breakfast.

 

How to serve Thousand Island

Salads like a (vegan) crab cake salad are delicious with the flavors of Thousand Island dressing.

I also use this recipe in our reuben rolls and Reuben sandwiches. Burgers like the vegan mushroom burger and the white bean veggie burger are good vehicles for this dressing, and Thousand Island is like an elevated fry sauce for all kinds of French fries.

Recipes using Thousand Island dressing

• Vegan Chicken Nuggets
• Crispy Tangy Reuben Rolls
• Crispy Cheesy Vegan Quesarito
• Vegan Air Fryer Buffalo Cauliflower
• Crispy Southern Fried Tofu
• Vegan Buffalo Wing Salad

 

Do I need to chill this first?

Thousand Island Dressing does not need to be cold before you serve it. You certainly can make it up ahead of time and put it in the refrigerator, but it tastes just as delicious as soon as you make it.

How long can you store Thousand Island Dressing?

When refrigerated in a tightly covered container, this dressing will last about two weeks. It probably won't last anywhere near that long - this deliciousness disappears quickly in our house.

More Vegan Salad Dressing Recipes

If you like this Vegan Thousand Island Dressing recipe, try one of these other salad dressing recipes. They are all super tasty, and easy to make.

• Green Goodness Dressing Dip
• Easy Poppyseed Dressing
• Celery Ranch Dressing  
• Tangy Lemon Dressing
• Quick Dill Pickle Dressing
• Walnut Mustard Dressing
• Warm “Bacon” Dressing

Did you make this vegan Thousand Island? 

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Yield: 8 servings

Vegan Thousand Island Dressing

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Vegan Thousand Island Dressing – this quick and easy recipe brings you the tangy flavor of the classic dressing – with an oil free version!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• ¾ cup cashews *see notes for mayo substitute
• ½ cup water – + depending on desired consistency
• 2 tablespoons fresh lemon juice
• ⅓ cup organic ketchup
• 1-2 dill pickles, finely chopped
• ¼ cup dill pickle juice
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika

Instructions

1. In blender, combine soaked cashews, lemon juice, and water. Blend at high speed until smooth.
2. Transfer to a mixing bowl. Add all remaining ingredients and whisk until smooth.

Notes

dairy, egg, soy and gluten free, vegan recipe

in place of cashews and water, use ½ cup vegan mayonnaise

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vitamix, Low-Profile
• 
  Weck 742 ½ Liter Jar
• 
  Raw Organic Cashews
• 
  Smoked Paprika

Nutrition Information:

Yield:

8 servings

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 185mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 2g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.