Vegan Thousand Island Dressing – this quick and easy recipe brings you the tangy flavor of the classic dressing – with an oil free version!
Vegan Thousand Island Dressing is another staple recipe in our kitchen. This is so quick and easy – and I make it so often – that I make it from memory most of the time.
That’s peculiar, since I honestly have to look up my tried and true ratio for quinoa nearly every week. I make quinoa every week. Still cannot remember.
This dressing is one of those ‘close enough’ things though, right? Not like the exact science of baking and quinoa. As long as I remember the components, I can go by taste. I mean, honestly – we’re not dirtying a measure scoop for this, right?
That salad up there is a Tangy Lemon Crabless Cake Salad. When I was a kid and would go crabbing with my Uncle Dudley, one of the accompaniments to our resulting crab feast was essentially a Fry Sauce.
Fry sauce to me has always been a cousin to Thousand Island – in fact, in my house? They are one and the same. So while preferred my crab unadorned back in the day, I do use my Vegan Thousand Island Dressing for my Crabless Cake Salad…
more dairy free vegan dressings:
I also use Vegan Thousand Island Dressing in my Reuben Rolls recipe (with extra for dipping), or just to dress The Big Salad I have for lunch – the one I make in a mixing bowl…
Oil Free Vegan Thousand Island Dressing
YIELD: ~ one cup
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
3/4 cup cashews, soaked
2 tablespoons fresh lemon juice
1/2 cup water – + depending on desired consistency
1/3 cup ketchup
1/4 cup dill pickle juice
1 dill pickle, finely chopped
1 teaspoon onion powder
1/2 teaspoon paprika
INSTRUCTIONS:
In blender, combine soaked cashews, lemon juice, and water. Blend at high speed until smooth.
Transfer to a mixing bowl. Add all remaining ingredients and whisk until smooth.
Keeps covered in fridge for 2+ weeks.
Vegan Thousand Island Dressing
YIELD: ~ one cup
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1/2 cup vegan mayonnaise
1/3 cup ketchup
1/4 cup dill pickle juice
1 dill pickle, finely chopped
1 teaspoon onion powder
1/2 teaspoon paprika
INSTRUCTIONS:
Combine all ingredients into a bowl, whisk until smooth.
Keeps covered in fridge for 2+ weeks (ours does not last longer than that!).
Tangy good! Now I want fries…
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Vegan Thousand Island Dressing recipes:
- ¾ cup cashews, soaked
- 2 tablespoons fresh lemon juice
- ½ cup water - + depending on desired consistency
- ⅓ cup ketchup
- ¼ cup dill pickle juice
- 1 dill pickle, finely chopped
- 1 teaspoon onion powder
- ½ teaspoon paprika
- In blender, combine soaked cashews, lemon juice, and water. Blend at high speed until smooth.
- Transfer to a mixing bowl. Add all remaining ingredients and whisk until smooth.
- Keeps covered in fridge for 2+ weeks.
- ½ cup vegan mayonnaise
- ⅓ cup ketchup
- ¼ cup dill pickle juice
- 1 dill pickle, finely chopped
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Combine all ingredients into a bowl, whisk until smooth.
- Keeps covered in fridge for 2+ weeks (ours does not last longer than that!).
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.
Linda says
Hi. I don’t know if you’ll see this comment but I need help with your recipe. I was going to make your vegan thousand island dressing today but I don’t know how long to soak the cashews. Also, do you just soak them in cold water? Sorry if they’re stupid questions; I’m new to this! Thank you!
Kristina Sloggett says
hi Linda! not a stupid question at all – I will update the recipe instructions to clarify.
I usually soak in HOT water for a couple hours. if you want to make this sooner, you can boil the cashews for a few minutes, just until they are softened. I hope this helps, and hope you enjoy the Thousand Island!
Stephanie says
So good! I’ve made this twice in the last week. It reminds me of my childhood, when we would mix ketchup and mayo and eat it with everything from tater tots to potstickers. Except this tastes even better and is healthier! Thank you so much for this great recipe.
Kristina Sloggett says
you are so welcome, Stephanie – so happy you like it! so easy to whip up, we almost always have a batch in the fridge… 🙂
Casey the College Celiac says
I love Thousand Island dressing and the simple ingredients on this list make this recipe even better!
Kristina Sloggett says
exactly, Casey – no weird words we cannot begin to pronounce! 😉 I hope you love this one – it tastes like I remember!
JL Fields says
Dave loves making homemade seitan Reuben sandwiches; looks like we have a new thousand island dressing for ’em!
Kristina Sloggett says
I need to make your seitan. Reuben is one of my favorite “flavors” and yep – I use this Thousand Island with ALL the Reuben things! 🙂
Heather McClees says
This is such a great tecipe! I had a friend who lpved Thousand Island dressing. I have never seen a vegan version before–love it!
Heather McClees says
recipe* 🙂
Kristina Sloggett says
woo HOO – thanks, Heather! it is one of our favorites around here…