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This Sun-dried Tomato Dressing is made with only 5 healthy ingredients and is naturally dairy-free! A creamy, flavorful, and tangy salad dressing.
With a perfect balance between creamy and tangy, this Sundried Tomato Dressing packs a BIG flavor punch – with only 5 simple ingredients! Plus, it’s naturally dairy-free, oil-free, and nut-free too.
Simply add some…
- Sun-dried Tomatoes,
- Garlic,
- Italian Seasoning,
- Balsamic Vinegar
- and Hemp Hearts
to a blender with a little Filtered Water – then process away!
The Sun-dried Tomatoes and Balsamic Vinegar provide some acid and sweetness to the recipe, while the Garlic and Italian Seasoning give the dressing a little kick. I love using Hemp Hearts in my salad dressings because they blend down to form a creamy nut-free base and they’re a good source of plant protein! They also break down easily without a high-speed blender; you could easily make this dressing in a bullet blender with no problems.
I love to use this Sun-dried Tomato Dressing over pretty much any salad or bowl with Italian-ish vibes. It also works really well as a dressing for Zucchini Noodles! It’s also a great recipe for potlucks, meal prep, or sharing with friends — thanks to allergy-friendly ingredients and quick prep time.
If you’re looking for more Oil-Free dressing recipes, you’ll also love this Strawberry Balsamic Vinaigrette, this Carrot Ginger Dressing, and this Easy Hummus Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
A Few Final Thoughts:
- I like to use dehydrated Sun-dried Tomatoes for this recipe, as they are Oil-Free. If you do the same, you’ll need to quickly rehydrate them in a little hot water before blending the dressing.
- The Italian Seasoning adds a fair amount of (budget-friendly) flavor to this recipe, but I also think it would be great with an extra boost of fresh Basil.
- The filtered water will naturally separate from the other dressing ingredients in the fridge. Make sure you give everything a good shake before pouring over your salad!
Creamy Sun-dried Tomato Dressing
This Sun-dried Tomato Dressing is made with only 5 healthy ingredients and is naturally dairy-free! A creamy, flavorful, and tangy salad dressing.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 2 1/2 cups 1x
- Category: Dressing
- Method: Blender
- Cuisine: American
Ingredients
- ½ cup Sun-dried Tomatoes*
- 1 clove Fresh Garlic
- ¼ tsp Italian Seasoning
- 1 tbsp High-Quality Balsamic Vinegar
- ¼ cup Hemp Hearts*
- 2 cup Filtered Water
Instructions
- Add all ingredients to a blender and process on high speed until smooth, about 45-60 seconds. Serve as desired. Store leftovers in the fridge for up to one week.
Notes
- If you are using dehydrated Sun-dried Tomatoes, make sure to rehydrate them in a little hot water for 5-10 minutes before blending.
- My Sun-dried Tomatoes were cured with Salt, so I did not add any to this recipe. Feel free to add a pinch or two if you think it needs it!
- Hemp Hearts may also be substituted with equal parts soaked Cashews or 3 tbsp of Olive Oil.
Keywords: vegan sun-dried tomato dressing, sun-dried tomato dressing, oil free salad dressing, creamy sun-dried tomato dressing, oil free sun-dried tomato dressing
Want to save this creamy Sun-dried Tomato Dressing for later? Pin the recipe to your Pinterest boards:
Thank you so much for this recipe! Can leftovers be frozen?
You’re so welcome, Ishy! You can freeze leftovers, mix well after thawing.
This is super good, it I had to make some tweaks to give it more tanginess, which may just be my preference. The water makes it a little flat and thin in taste. I suggest using EVOO for half the water. If you soak your sun-dried tomatoes, use the soaking water for more flavor. I had to triple the balsamic to get enough bite. The hemp hearts are a revelation. I used smoked sun-dried tomatoes for extra depth. Tossed this magnificent dressing with a salad of greens, shaved fennel, cucumbers, roasted chickpeas, pine nuts, and fresh Parmesan. Everyone loved it. This is a keeper.
★★★★
Seriously delicious! I added a shallot, some pink himilayan salt and red pepper flakes. Thank you for all that you do for the plant based community! ❤️
★★★★★
Love the additions! Thank you!
This was so delicious!!!
★★★★★
Thanks, Sara!
Love! I actually used some of this dressing to make kale chips. I added a tablespoon of berbere spice to 1/4 cup dressing, coated a bunch of curly kale with it and baked for 30 minutes @ 300°F (turning halfway). ❤️❤️❤️
★★★★★
What a creative idea!
I was wondering if cannellini beans would work in place of the hemp hearts and if so what amount should I use?
Thanks!
You could use the beans, but the thickness may change a bit, so maybe use half the amount called for.
Yum, I can’t wait to try this recipe! I just so happen to have some sun-dried tomatoes 😀 I don’t have any fresh garlic but I’ll see how it goes with some garlic powder.
That’ll work perfectly! I would suggest starting with 1/4 tsp garlic and adding more to taste
Wonderful recipe. I adjusted it with only one cup of water, half a cup of avocado oil, an extra tablespoon of balsamic glaze for sweetness,, pinch of salt and red pepper flakes and five basil leaves.
Thank you, Lashelle!