Creamy Balsamic Vinaigrette (Vegan)

Why We Love This Recipe

• Super simple: This creamy balsamic dressing has just a few ingredients that you probably already have on hand, like olive oil, dijon mustard, and balsamic vinegar. Making this recipe couldn't be any easier, either. All you need to do is add all the ingredients to a bowl and whisk it together, which makes for a super easy clean up. Plus, homemade usually tastes better than the stuff from the bottle.
• Twist on a classic: This is a heartier version of a classic balsamic that adds a ton of richness and tanginess to a salad. Since green salads can be bland, this vinaigrette adds a ton of flavor. We especially love it on our Apple Pecan Salad with Balsamic Vinaigrette, Arugula Avocado Caprese Salad or our Corn Avocado Arugula Salad.
• Easily customizable: You can easily swap ingredients in or out to tailor this recipe to your liking. Not vegan? Use regular mayo. Don't want to use mayo? Try coconut milk, greek yogurt or sour cream!
• More than a dressing: This vinaigrette also doubles as an awesome marinade for tofu or as a topping for roasted veggies, especially green vegetables like asparagus, green beans, or brussels sprouts.

Ingredients

Here's what you'll need to make this creamy vegan balsamic vinaigrette:

Ingredient Notes

• Vegan mayo: Use your favorite vegan mayonnaise, or if you're not vegan, feel free to use a regular mayo. You could also sub out the mayo entirely for coconut milk, vegan greek yogurt or even sour cream if you're in a pinch. We like using the mayo since it acts as an emulsifier, helping the hydrophilic (water-loving) vinegar and the hydrophobic (water-hating) oil to come together more easily.
• Dijon mustard: This is a key ingredient, as it adds creaminess and also acts as an emulsifier, just like the mayo. We wouldn't recommend substituting this for yellow mustard or stone ground mustard, as the results just won't be the same, and the dressing will lack creaminess.
• Balsamic: See our section below for all the info you'll need on choosing the right balsamic. As a quick guideline, try to use a high-quality, aged condiment grade balsamic. Popular brands that will likely be available at your local grocery store include Lucini, Colavita, or the Whole Foods 365 brand.
• Olive oil: This is a great time to use a higher quality extra virgin olive oil. We typically stick with less expensive olive oil when using it to sauté or as the base for a dish. Higher quality olive oil will shine through in this creamy balsamic dressing!
• Salt: We typically opt for Diamond kosher salt in our recipes, unless otherwise noted. You can also use sea salt, but we would not recommend using table salt.

All About Balsamic

• Balsamic vinegar vs. balsamic glaze: Balsamic vinegar is made from the juice of freshly squeezed grapes (also known as must), which is boiled, fermented, and aged. Balsamic glaze is balsamic vinegar that's been reduced and fortified with ingredients like flour and sugar.
  • We would definitely not recommend using balsamic glaze in this recipe, as it's a totally different ingredient from balsamic vinegar, with a different flavor and consistency.
• Types of balsamic vinegar: There are three grades of balsamic vinegar. In order of descending quality, they are traditional, condiment-, and commercial-grade. Traditional balsamic vinegar must be produced in two specific areas of Italy, is aged for 12 to 18 years, and has the best flavor and texture, but also the highest price point. Condiment grade can be produced outside of Italy, and aged for less than 12 years. Commercial grade vinegars are mass produced, have added ingredients, and likely aren't aged for very long.
• The best balsamic vinegar to use in a balsamic vinaigrette: We'd recommend using a condiment grade balsamic in this recipe, as it has a lot of the great flavor of a traditional balsamic, but at a lower price point. Condiment-grade balsamics will likely have a special “indicazione geografica protetta” stamp, indicating it came from a specific geography. They'll also be labeled as "Balsamic Vinegar of Modena IGP".

Step-by-step Instructions

Simply (1) add all of your ingredients to a bowl, and (2) whisk them together!

You can also add them all to a large mason jar and shake them together. This cuts down on the dishes and makes storage simple.

Expert Tips and FAQs

What to pair with this dressing:

• Salads, of course! Here are a few of our favorites that pair well with this creamy vegan balsamic vinaigrette:
  • Drizzle over a caprese salad
  • Fall Cobb Salad
  • Orzo Harvest Salad
  • Vegan Broccoli Salad
  • Quinoa Chickpea Salad
  • Stone Fruit Salad
  • Roasted Beet and Berry Salad
• Use as a sauce to add more flavor to final dishes or side dishes:
  • Drizzle some on this Caprese Stuffed Spaghetti Squash
  • Roasted Cabbage Steaks or Cauliflower Steaks
  • Herb Roasted Potatoes
  • Maple Glazed Carrots
  • Crispy Brussels Sprouts
• Marinades:
  • Use this dressing to marinade tofu or vegetables before baking. If you're not vegan, it would also be a great marinade for chicken.

Storage and Prep:

• In an airtight container, this dressing will last for up to 2-3 weeks.
• Some of the ingredients in this recipe may partially solidify in the refrigerator, so let your vinaigrette come to room temperature and give it a good shake/stir before serving.
• You can freeze this dressing, and it should last for up to 3 months in an airtight container. Let it sit at room temperature to thaw before serving.

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