Oil-Free Salad Dressing (Lemon Herb)

This flavorful lemon herb oil-free salad dressing is perfectly tangy with a hint of sweetness. It's the perfect complement for your favorite greens or mixed into a pasta salad. This dressing is also vegan and low in both fat and calories.

Why you'll love this no oil salad dressing

• Easy to make in minutes
• Vegan
• Flavor-packed
• Low in fat and calories
• Great with your favorite greens
• Easy to double the recipe to use in pasta salads

Ingredients for this lemon herb vinaigrette

• Aquafaba (this canned chickpea liquid works well to replace the oil)
• Lemon Juice
• Red Wine Vinegar
• Dijon Mustard
• Maple Syrup
• Nutritional Yeast
• Shallot
• Fresh Parsley
• Fresh Chives
• Dried Tarragon (you can use fresh instead if preferred as noted in the recipe card below)
• Lemon Zest
• Sea Salt
• Black Pepper

How to make this lemon herb dressing

Add all of the ingredients to a blender and blend until everything is well combined.

Substitutions

• Tarragon - If you don't prefer tarragon or are having trouble finding it, you can substitute the same amount of basil instead.
• Red Wine Vinegar - You can use white wine vinegar instead if you prefer.
• Maple Syrup - You can use agave nectar instead if you'd like.

Storage

Store the dressing in an airtight container in the refrigerator for up to 5 days.

Stir before serving .

Frequently asked questions

More oil-free vegan salad dressings

• Vegan Honey Mustard Dressing
• Vegan Ranch
• Vegan Blue Cheese

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5 from 1 vote

Oil-Free Salad Dressing (Lemon-Herb)

This flavorful lemon herb oil-free salad dressing is perfectly tangy with a hint of sweetness. It's the perfect complement for your favorite greens or mixed into a pasta salad.

Course dressing

Cuisine American, Gluten-Free, Vegan

Keyword aquafaba, dressing, oil free, salad dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 (2-tablespoon servings)

Calories 22kcal

Author Sherri Hall

Ingredients

• ¼ cup aquafaba
• 3 tablespoon freshly squeezed lemon juice
• 2 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon nutritional yeast
• 1 tablespoon chopped shallot
• 1 tablespoon fresh chopped parsley
• 1 teaspoon fresh chopped chives
• ½ teaspoon dried tarragon (*see notes below for using fresh)
• ¼ teaspoon lemon zest
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Add all of the ingredients to a blender and blend until well combined.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

High-Powered Blender

Notes

*Use 1 ½ teaspoons fresh chopped tarragon in place of the dried if preferred.

This recipe as written makes approximately 6.5 ounces or 13 tablespoons. It can be doubled to yield more servings or if needed to use in a pasta salad.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. 

Please note the nutrition does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Fiber: 1g

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