Vegan Creamy Italian Dressing - Small Batch
Skip the ready-made salad dressing and try this vegan creamy Italian dressing. It's a small batch so no waste either.
Servings: 3 servings
Calories: 155kcal
Ingredients
- 5 tablespoons vegan mayo
- 1 ½ tablespoons white wine vinegar
- 1 ½ teaspoons dried oregano
- ½ teaspoons chilli flakes more if you want it spicy
- 1 pinch salt and pepper
Instructions
- Add all the ingredients to a clean jam jar or other airtight glass jar with lid.
- Shake well to combine and emulsify the dressing.
- Taste to check the seasoning and add more salt, pepper or chilli flakes to suit your tastes.
- Enjoy!
Notes
- Keep the salad dressing on the shelf in the fridge, not in the fridge door to keep it fresher.
- Keep for 3-4 days.
- Freeze in portions in small plastic dressing tubs, then pop the frozen dressing straight into your lunchbox. it will keep your salad cool and be defrosted by lunchtime.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 152mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 116IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
