Despite the name, Russian dressing is an American salad dressing that’s often similar to Thousand Island, but less sweet. It’s usually a blend of mayonnaise and ketchup with other flavorful elements added. But sometimes sour cream is added, and other times it’s a vinaigrette. This plant-based, dairy-free Russian dressing is a creamy version, but it’s completely mayo-free, cream-free, oil-free, and vegan-friendly. In fact, it’s plant-based and downright nutritious!
Dairy-Free Russian Dressing made with Healthy, Plant-Based Ingredients
This dairy-free Russian dressing recipe was shared with us by Dr. Joel Fuhrman, author of the Eat to Live book series. He says it might be light on sugar and oil free, but there is no shortage of flavor. We first posted this recipe way back in 2006, but have updated it, and also have a few additional tips.
- Horseradish Option: Some Russian dressings have horseradish added. Go ahead and blend in a little fresh or prepared dairy-free horseradish, to taste, if desired.
- Low Sugar Ketchup? Ketchup might not sound like a health food, but you can get whole food and low sugar options. Primal Kitchen Ketchup is a great, allergy-friendly, paleo, very low sugar option.
- Nut Butter Options: We like almond butter for it’s natural calcium, magnesium, and vitamin E. But in a pinch, you can substitute cashew butter. Or simply make your own almond butter! Grind about 1/2 cup almonds into a paste using your food processor or blender. If grinding fresh, your nut butter might absorb more liquid. Add more milk beverage as needed. We’ve heard pumpkin seed butter is a good sub if you need nut-free, but haven’t tried it in this recipe.
- Can You Use Mayo? Sure, we won’t judge! You can certainly substitute mayonnaise for the almond butter in this recipe. Add the milk beverage last, as needed to thin. And be sure to use a vegan mayonnaise if you need egg-free.
Special Diet Notes: Spicy Russian Dressing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, oil-free, vegan, plant-based, and vegetarian.
- 1 (4-ounce) can tomato paste (about 6 tablespoons)
- ¼ cup almond butter
- ¼ cup unsweetened or original dairy-free milk beverage
- 3 tablespoon ketchup
- ¼ teaspoon chili powder or hot paprika
- Add the tomato paste, almond butter, milk beverage, ketchup, and chili powder to your blender, and puree until smooth.
- Store the dressings in an airtight container in your refrigerator for up to 4 days.
More Plant-Based Dairy-Free Dressing Recipes
Liquid Gold Salad Dressing
Creamy Anti-Inflammatory Salad Dressing
Oil-Free Mango Ginger Dressing
