Can I make this without maple syrup?

Yes. The maple syrup just balances the acidity. You can swap agave or leave it out if you like a sharper, more tangy flavor.

Is this dressing really oil‑free?

Yep. No olive oil, no avocado oil, no vegetable oil, no canola oil—just vinegar, water, fresh lemon juice, mustard, herbs, and veggies. All whole food, plant‑based ingredients.

Can I use a different vinegar?

You can, but the combo of white vinegar and red wine vinegar gives the best classic Italian flavor. Apple cider vinegar and balsamic vinegar also work if that’s what you’ve got.

I wouldn’t. Fresh herbs, red onion, and green pepper tend to get mushy and weird once thawed.

What if I don’t like raw onion?

Use less, or soak the minced red onion in cold water for 10–15 minutes, then drain before adding it to the dressing. It takes the edge off.

Is this Dr. Esselstyn‑friendly?

If you follow Dr. Esselstyn or similar no‑oil plans, this kind of oil‑free dressing made with whole food ingredients is pretty much the real deal.

Oil‑Free Vegan Italian Dressing Recipe

Name: Oil‑Free Vegan Italian Dressing (Homemade & Healthy)
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1/2 green or red pepper, finely chopped; 1/2 medium red onion or 1 small red onion, finely chopped; 1/2 cup red wine vinegar; 1/4 cup white vinegar; 2 tablespoons of maple syrup; 3 tablespoons of fresh lemon juice; 2 tablespoons Stone Ground mustard (you may also use Dijon as well); 3/4 of a cup of water; 2 tablespoons Italian seasoning; 2 tablespoons of dried basil; 1 tablespoon of dried parsley; Option: if using fresh herbs, double the amounts

Oil‑Free Vegan Italian Dressing (Homemade & Healthy)

Recipe by Shane Martin

Total Time1 hour 10 minutes
Yield2 cups (8 servings) 1x
DietVegan

Bright, zesty, and completely oil‑free, this Homemade Italian Dressing is packed with fresh herbs, garlic, and bold flavor. It’s perfect for leafy green salads, grain bowls, pasta salads, and more.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Units Scale

1/2 green or red pepper, finely chopped
1/2 medium red onion or 1 small red onion, finely chopped
1/2 cup red wine vinegar
1/4 cup white vinegar
2 tablespoons of maple syrup
3 tablespoons of fresh lemon juice
2 tablespoons Stone Ground mustard (you may also use Dijon as well)
3/4 of a cup of water
2 tablespoons Italian seasoning
2 tablespoons of dried basil
1 tablespoon of dried parsley
Option: if using fresh herbs, double the amounts

Instructions

Add all the ingredients to a bowl and whisk together until everything is well combined.
Cover and refrigerate for at least 1 hour before serving, so the flavors deepen and blend.
Enjoy on pasta, as a salad dressing, or anything else you like to top with dressing. It’s also great as a marinade for tofu or veggies.

Notes

Let the dressing chill for at least 1 hour so the flavors deepen.

Store in a mason jar or airtight container in the fridge for up to 5 days.

Shake or stir well before each use; herbs and veggies will settle.

Red wine vinegar, white vinegar, and fresh lemon juice give the best tangy flavor, but apple cider or balsamic vinegar works in a pinch.

For a creamier version, blend with a few white beans or your favorite whole‑food add‑ins.

Nutrition

Serving Size: 2 Tbsp
Calories: 29
Sugar: 2.2 g
Sodium: 4.3 mg
Fat: 0.7 g
Carbohydrates: 4.4 g
Fiber: 1.2 g
Protein: 0.8 g
Cholesterol: 0 mg

Prep Time: 10 minutes
Refrigerate (optional): 1 hour
Category: Dressings & Sauces
Method: Blend, Blender
Cuisine: Italian

Find it online: https://shaneandsimple.com/oil-free-vegan-italian-dressing-homemade-healthy/