This Vegan Thousand Island Salad Dressing recipe is so easy to make, tangy, sweet, and full of flavor like the original classic. One bowl and 5 minutes are all you need to make this healthy vegan dressing. Dairy-free, oil-free, gluten-free, and nut-free!
Who doesn't remember making a salad as a kid? Nothing but lettuce and a ton of Thousand Island salad dressing. Yeah, you feel me. And, what about the time you discovered Big Mac sauce was the same thing you'd been puttin' on your lettuce? It was like the heavens parting and giving you revelation.
Well, get ready to relive that same excitement and childlike wonderment. Because this vegan Thousand Island dressing is so freaking good! It will for sure bring back those same happy memories.
But, is it healthy? YEAH, IT'S HEALTHY! It's completely oil-free, gluten-free, has no high-fructose corn syrup, and is virtually fat-free.
Pile it on your sandwiches, potatoes, roasted veggies, raw cucumbers, or this crazy good veggie burger by Chocolate Covered Katie.
What about flavor? It’s bright, delicious, and will bring life to anything you pour it on. And, trust me, no one will ever know it's vegan or healthy! It's so close to the real thing it's scary.
How To Make Thousand Island Dressing Vegan
Vegan versions of Thousand Island already exist. But, they’re usually loaded with vegan mayo or oil. And, they’re really no better than any of the other brands.
You don’t need vegan mayonnaise, oil, or any other unhealthy ingredients to make the most popular salad dressing of all time.
Silken tofu is the star of the show and is perfect for making dressings, smoothies, and sauces. Trust me, no one will have any clue tofu is in this recipe.
Ingredients You’ll Need
Thousand Island dressing recipes are usually loaded with oil and processed sugars. But, this is a much healthier version that is just as rich, creamy, thick, and delicious. And, it's insanely simple. Here's what you'll need:
- Silken Tofu: an excellent base for this recipe. It adapts to whatever flavoring you use and perfect for making dressings. It's also much lower in fat than cashews and great if you have a nut allergy. Just be sure it’s silken and not regular tofu.
- Ketchup: the hero in any Thousand Island recipe. It adds that famous pinkish hue to the dressing and is the base of that sweet and tangy flavor. You could also tomato paste combined with white vinegar, apple cider vinegar, or lemon juice. Just be sure to add a a little maple syrup. But, for me, ketchup is just easier.
- Dijon Mustard: You can use yellow mustard if you prefer. But, I would not leave it out. It adds that little bit of extra bite.
- Sweetener: Maple syrup is a great replacement for processed sugar. Date sugar is excellent as well.
- Spices: garlic powder, onion powder, and paprika.
- Sweet Pickle Relish: I love the extra bit of texture and flavor this adds. Chopped dill pickles work if you don't have relish.
- Dried Dill: You could leave this out, but I love fresh or dried dill.
How To Make Vegan Thousand Island Dressing
This recipe is easier, cheaper, and healthier to make than buying it. So, just make it!
- Combine tofu, ketchup, mustard, maple syrup, garlic powder, onion powder, paprika, and salt in a blender and process until smooth.
- Transfer the mixture to a small mixing bowl, add the relish and dill, and whisk until well combined.
That's it. Told you it was easy.
Don't be afraid to play around with the ingredients and make them fit your taste.
If you want it sweeter add a little maple syrup. Want it tangier? Use a little less maple syrup and more mustard. And, so on and so on…you get the picture.
Vegan Thousand Island Serving Suggestions
The best thing about this is its versatility. It’s perfect for salads, burgers, vegan Reuben sandwiches, or a dip on your favorite party platter.
- I love using it as a dipping sauce for my Oil-Free Oven Roasted Potatoes and Baked Cajun Fries.
- a spread on my Potato Chip Tomato Sandwich
- a simple salad dressing on this Apple Walnut Salad.
How To Store
Store vegan Thousand Island salad dressing in a mason jar. It will keep in the fridge for up to 10 days. Honestly, it probably won't last that long - it disappears extremely fast in our house.
It may thicken up as it sits so just add a little water, stir, and you're ready to go!
More Delicious Oil-Free Dressings
If you like this Vegan Thousand Island Dressing recipe be sure and try any one of these other salad dressing recipes. They are all oil-free, plant-based, healthy, delicious, and easy to make.
- Vegan French Dressing
- Oil-Free Balsamic Salad Dressing (3 Ingredients)
- Vegan Honey Mustard Dressing
- The Best Vegan Ranch Dressing
- Garlicky Lemon Tahini Dressing
- Five Minute Peanut Sauce
If you try this Vegan Thousand Island Salad Dressing recipe be sure and let me know! Leave a comment, rate it, take a picture and share it on Facebook or Instagram.
Vegan Thousand Island Dressing
- Total Time5 minutes
- Yield6 servings 1x
- DietVegan
This Vegan Thousand Island Dressing recipe is so easy to make, tangy, sweet, and full of flavor like the original classic. One bowl and 5 minutes are all you need to make this healthy vegan dressing. Oil-free, gluten-free, and nut-free!
Ingredients
- 12-ounce box firm silken tofu (I like Mori-Nu)
- ¼ cup ketchup
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon maple syrup
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. paprika (optional)
- ¼ tsp. salt or to taste
- 3 Tbsp sweet pickle relish or diced dill pickles
- 1 tablespoon dried dill
Instructions
Notes
I love using it as a dipping sauce for my Oil-Free Oven Roasted Potatoes, a sandwich spread on my Potato Chip Tomato Sandwich, or just a simple salad dressing on this Apple Walnut Salad. The possibilities are endless.
You can store this Vegan Thousand Island Dressing in an airtight container in the fridge for up to 10 days. Honestly, it probably won't last that long - it disappears extremely fast in our house.
It may thicken up as it sits so just add a little water, stir, and you’re ready to go!
Nutrition
- Serving Size: 2 Tbsp
- Calories: 64
- Sugar: 5.5 g
- Sodium: 262.6 mg
- Fat: 1.6 g
- Carbohydrates: 4.5 g
- Fiber: 0.3 g
- Protein: 4.2 g
- Cholesterol: 0 mg
- Prep Time: 2 mins.
- Cook Time: 3 mins.
- Category: Dressings & Sauces
- Method: Blend
- Cuisine: Vegan
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This is so good on veggie sandwiches and as a salad dressing.
This is delicious. I had to add extra water though as it was very very thick (maybe like 2-3T). I left out the maple syrup and it was sweet enough for me. The ketchup and relish made it sweet enough. It makes a lot so I’ll be thinking of other things to eat it with. I had it with the Reuben sandwich and the Apple Walnut Salad and they were yummy.
I tried it and it turned out very good!
One of my favorites dressings that I thought was out of reach in a WFPB Oil Free/Dairy Free diet. This is a keeper in my arsenal of oil/dairy free dressings!!! I substituted Heinz Shrimp Cocktail Sauce for the ketchup for a little bit if pizazz! Give it a try !! Thanks Shane !!!
I’ve made this for years with cashews which is great but I love it made with tofu. I’ve upgraded my original recipe with your seasonings and tofu. I use apple cider vinegar when I can’t find lemons. Just wonderful on bean burgers and with your oven French fries.
This is a new staple in my house.
Another great winner! I can just eat this by itself.
Thank you!
This was worth the effort! I left the skin on the sweet potato slices and liked the texture variety when you bite into it.
I can’t do Tofu, if I used cashews or white beans, how much would I need to equal the same amount of Tofu?
Replace the tofu with 1 cup of raw cashews. It should work fine.
If I could, I’d give this recipe 10 stars.
What a perfect topping for your Sweet Potato Reuben Sandwich recipe, which I made today. Silky smooth, perfect color, and super creamy texture. Originally, I thought the recipe made a more than plentiful amount of sauce and I was planning on either freezing some, or gifting one small jar to a friend. But, thanks to everyone’s comments and suggested uses, my single batch will be devoured on our Reubens again tomorrow, and I look forward to using it as a “go-to” dressing for my next salad, or a dipping sauce for a batch of sweet potato fries. YUM! I was going to ask if this recipe would hold up to being frozen. But, why? I agree with Shane. This dressing won’t last long in our house!
This dressing is amazing! I sampled some from the blender, so good.
Made it for the Sweet Potato Reubens- which I am having for dinner tomorrow ( I batch cook) so I cannot wait! The sweet potato reubens drew me to your site! Love the vibe!
Thank you so much!!!
Oh my goodness, This is the best Thousand Island Dressing. The texture and taste are just spot on. This will be a regular in my kitchen.
I was never a fan of commercial thousand Island dressing, but i love silken tofu dressings so thought I’d risk it and, wow, this is good enough to eat with a spoon. I’m currently having it on a tofu burrito salad bowl and I’m in heaven.
Thank you so much! We love this dressing! Makes a lot, which is great because it has so many uses besides a salad dressing. I really appreciate that it is made with tofu rather than cashew cream. Excellent texture and flavor.
Shane, this was our favorite dressing when we were growing up. We’ve missed it so much! This recipe hit the spot. Thanks so much for this recipe and all that you do for us.
I have missed this dressing for a long time. I am grateful you put this together. I can’t wait for lunch later and a nice big salad!
Awesome! I hope you enjoy it.