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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

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My FAVORITE Vegan, Oil-Free, Original Dressings & Sauces

August 5, 2018

How I dress a salad without oil is one of the most common questions I get in my free Plant-Empowered Woman Facebook Group  and from my one-on-one clients as well as everyone in my Whole Food Plant-Based No-Oil Weight Loss Groups and Classes. That's because once someone learns that oil (with its 120 calories per tablespoon of pure fat and zero nutrition) is largely responsible for why they couldn't lose weight even though they thought they were living a whole food plant-based lifestyle, they are determined to it off their plate. 

 

So, I thought I would put my original recipes for my oil-free sauces and dressings all in one place for easy reference, separated in two categories:

 

One category for completely fat-free dressings and one category for those dressings that include nuts or nut/seed butter.

 

The great thing about all of these vegan sauces and dressings is that they are as equally wonderful on cold salads and noodles as they are on hot roasted vegetables and rice or noodle dishes!

 

Oil-free, fat-free dressings & sauces

For all of these, add all ingredients to a jar with a tight-fitting lid, shake and store in the fridge for up to a week.

 

Spicy Ginger Burst

2 cloves garlic, grated fine

1 inch nub ginger, peeled and grated fine

1/3 cup tamari (any kind soy sauce or liquid aminos)

1/4 cup fresh lime, squeezed

1 tbsp. maple syrup

1/4 tsp. or more sriracha sauce

 

This one has an Asian flair and can be as hot as you like it and totally elevates any hot or cold noodles without any fat whatsoever like this:

Easy Peasy Noodle Veggie Bowl

 

Citrus Splash

½ cup fresh-squeezed orange juice

¼ cup apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. maple syrup

 Salt & pepper to taste. 

 

This one is great for maximizing iron absorption when eating leafy greens such as spinach because of the vitamin C in the citrus and is also so tasty and tangy on shaved Brussel Sprouts like this:

Brussels Sprouts, Quinoa, Cranberry Toss

 

Salsa Dancing

1/2 cup apple cider vinegar

1/2 cup (or more) of salsa or picante sauce

Half a lime, fresh-squeezed

1/8 tsp. of sriracha or hot sauce

Salt & pepper to taste

Optional: Finely chopped cilantro, to taste

 

This one is amazing when adding any cold rice, beans and corn to your salads like this:

Every Which Way Cold Rice & Bean Salad  

 

 

Lemony Greek Island

1 Fresh-Squeezed Lemon

2 tbsp. (or more) red wine vinegar

1 tsp. dried or fresh oregano

1/2 tsp salt (optional)

1/4 tsp. pepper

 

I love this on salads with chickpeas, quinoa, tomatoes & cucumbers like this:

Chickpea Quinoa Greek Salad

 

Naomi's 3-2-1 Knock-Off

This is a knock-off of Ann Esselstyn's famous 3-2-1 dressing but I've added a few extra ingredients.

 

3 tbsp balsamic vinegar

2 tbsp mustard

1 tsp. maple syrup

1/4 tsp salt

1 shredded garlic clove

juice of half lemon (or more to taste)

lots of fresh ground black pepper OR hit of cayenne to taste

 

And from my client, Don, who came up with this lemony delight:

 

3 tbsp fresh-squeezed lemon juice

2 tbsp mustard

1 tbsp. maple syrup

optional add: 1 shredded garlic clove

1/4 tsp salt

fresh ground pepper

 

Oil-Free Cilantro Lime "Dresto" 

1/2 cup packed Cilantro

1/2 cup packed Parsley

3 garlic cloves

2 tbsp. white balsamic vinegar

1 tbsp. dark balsamic vinegar

juice of one lime

1/4 tsp. red pepper flakes

1/2 tsp. salt

1/4 tsp pepper

1/4 cup (or more) water to desired consistency

 

For this one, you'll need a mini processor or blender. Add all the ingredients to your mini food processor and process pulsing until a dark green liquid is flowing freely in the bowl. Add more water to make more of a dressing consistency (start with less water first because you can always add more!) 

 

Leave thicker for more of a pesto consistency, thinner for dressing, hence the term "Dresto!"

 

I LOVE eating it on Grilled Potatoes & Tomatoes like this...

 

 

The best, most versatile oil-free nut or seed butter dressing/sauces ever

 

                                                                                          

Ginger Goddess Tahini (or Peanut) Sauce

1/3 cup tahini (or peanut butter)

1/3 cup tamari (soy sauce)

¼ cup lime juice               

2 garlic cloves, grated

1-inch nub ginger, grated

¼ tsp cayenne

1 tbsp. pure maple syrup

 

Add ingredients to a measuring cup and whisk. Then store in a jar with a tight fitting lid for up to a week.

 

A rich & creamy sauce for any hot or cold Asian noodles, veggies or rice dishes or salads. I LOVE this sauce with my air-fried tofu, rice & any steamed veggies.

 

Middle East Tahini Delight

1/3 tahini

1/3 cup water

1/4 lemon juice

1 shredded clove garlic

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp cayenne

 

Add ingredients to a measuring cup and whisk or in a jar and shake. Then store in a jar with a tight fitting lid for up to a week.

 

I love this sauce on warm roasted veggies on bed a quinoa! 

 

Oil-Free Vegan Basil Pesto

1 packed cup basil leaves, about 2 ounces

2 cloves of garlic

1/3 cup walnuts

1/3 cup of nooch (nutritional yeast)

Scant 1/2 cup aquafaba (liquid from the can of chickpeas or homemade chickpeas)

juice of a whole lemon 

1/2 tsp. salt

1/4 tsp. pepper 

 

Add everything to a mini-chopper, mini food processor or blender and pulse until the mixture spins freely and the nuts are incorporated. Add a little more aquafaba for your perfect consistency if desire and scrape down sides if necessary.

 

If you want to see all the ways you can mix this up and all the ways I like to put this oil-free pesto on everything, check the original blog post!

 


Want to take back your health eating this way

but haven't been able to get the health & weight loss results you want on your own?

 

 

 Schedule a FREE Plant-Empowered Woman Activation Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plant-based plan... renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

With Love, Broccoli & Vegan Weight Loss Magic✨

-Vegan Coach Naomi 

 

 

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