Liquid Gold Salad Dressing that’s Rich in Omega-3 Ingredients


I initially wrote about this plant-based Liquid Gold salad dressing over a decade ago, when I reviewed the book Becoming Raw by Brenda Davis. This particular recipe intrigued me, since it was so rich in healthy ingredients, and contains a whopping 2600 milligrams of plant-based Omega 3 fatty acids per serving.

Liquid Gold Salad Dressing Recipe Rich in Omega 3 Fatty Acids - Plant-Based, Dairy-Free, Paleo, Healthy

Liquid Gold Salad Dressing that’s Rich in Omega-3 Ingredients

This is definitely a unique salad dressing. It’s not a blend I would have concocted, yet it worked. It was surprisingly mellow compared to other vinaigrettes – lightly sweet, lightly savory, and lightly pungent. I’m not a big lemon juice fan, so I subbed the juice with apple cider vinegar and adjusted the ratio.

I used flaxseed oil for the biggest Omega 3 boost, and because I prefer the flavor. But hempseed oil also works well and is still quite rich in those heart healthy fatty acids.

Please note that this recipe is a touch high in sodium due to the soy sauce. If watching your sodium intake, you might want to use a low sodium soy sauce or substitute coconut aminos. Coconut aminos is a sauce that’s slightly sweeter, less salty, and much lower in sodium than soy sauce.

Liquid Gold Salad Dressing Recipe Rich in Omega 3 Fatty Acids - Plant-Based, Dairy-Free, Paleo, Healthy

Special Diet Notes: Omega-3 Liquid Gold Salad Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, raw, and vegetarian. For soy-free and strictly paleo, substitute coconut aminos for the soy sauce.

Omega-3 Liquid Gold Salad Dressing
Prep time
Total time
This unique recipe is adapted a bit from Becoming Raw by Brenda Davis. This small batch contains 7,500 to 18,0000 milligrams of Omega 3 fatty acids (2500 to 6000 milligrams per serving!), depending on the oil you use.
Recipe type: Condiment
Cuisine: American
Serves: 3 servings
  • 2 tablespoons flaxseed oil or hempseed oil
  • 2 tablespoons apple cider vinegar (can use lemon juice)
  • 4 teaspoons nutritional yeast flakes
  • 1 tablespoon plain or unsweetened milk beverage or water, plus more as needed (I used hemp milk)
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 2 teaspoons ground flaxseed
  • 1 teaspoon maple syrup
  • ½ teaspoon dijon mustard
  • ¼ teaspoon ground cumin (optional)
  1. In a small bowl, whisk together the oil, vinegar, nutritional yeast, 1 tablespoon milk beverage, soy sauce or tamari, flaxseed, maple syrup, mustard, and cumin until combined.
  2. If the dressing is too thick for your taste (it will thicken a bit as it sits), thin it with a little more milk beverage.
Nutrition Information
Serving size: 2 tablespoons Calories: 133 Fat: 10.9g Saturated fat: 1.1g Carbohydrates: 4.5g Sugar: 1.5g Sodium: 317mg Fiber: 2g Protein: 3.4g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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