Vegan Thousand Island Salad Dressing Recipes

VEGAN THOUSAND ISLAND DRESSING

Vegan Thousand Island Dressing image

This recipe is so easy and so good! And like it says in the directions, if it's too sweet, add more ketchup. Too tart, add more mayo.

Provided by tendollarwine

Categories Salad Dressings

Time 3m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup ketchup
1/2 cup vegan mayonnaise
1 tablespoon sweet pickle relish
salt and pepper

Steps:

Mix all of the ingredients until well combined, taste and add more ketchup if it's too sweet, or more mayo if it's too tart. Chill until ready to serve.

Nutrition Facts : Calories 15.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 106.7, Carbohydrate 2.7, Sugar 2, Protein 0.1

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If you have a Vitamix, you can make this in 10 minutes! If you don't, you will need to soak the raw cashews overnight (8-12 hours) in some water, drain and rinse. This is crucial so they are soft enough to blend into a perfectly smooth and creamy texture. Otherwise, you will have gritty dressing and nobody wants that.
Add all of the ingredients, reserving 1 tablespoon of the sweet pickle relish to stir in after blending to a high-powered blender. Alternatively, if you are using soaked cashews, it will likely get smoother in a food processor if you have a weak blender. Blend on high until 100% smooth, scraping down the sides a couple of times during. If using my homemade ketchup, which is slightly less salty and sweet than commercial, taste and decide if you want to add more salt or relish. I do not and love it as is, but this dressing with my homemade ketchup is slightly less salty.
Pour into a bowl or jar and stir in the reserved pickle relish. I added 2 tablespoons to stir in. This gives that classic textured look as well. If you would like a kick to your dressing, add a pinch of cayenne. This isn't classic, but cayenne always tastes good to me! Both my lemons and ketchup were cold from the fridge, so the dressing was cold and I could enjoy it right away. If you want to chill yours first, then go ahead, if needed. Serve over salads or as a veggie dip. It would be amazing on burgers or sandwiches as a spread, too! The flavor is so bold and delicious, it will liven up anything you serve it with.
This will yield about 1 1/2 cups of dressing. Store in the fridge for about a week. You can freeze extra if you like. I have not tried freezing it, but I'm sure it would freeze fine. Just thaw in the fridge overnight and whisk back to a smooth consistency.

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