Vegan Lemon Vinaigrette Dressing

Vegan lemon vinaigrette dressing

The Spruce Eats / Tara Omidvar

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
65 Calories
7g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 65
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 5mg 25%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 33mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The ingredients in this vinaigrette dressing are simple: It's made with garlic, fresh basil, parsley, lemon juice, and a bit of Dijon mustard, with olive oil as a base. There are many things you can do with the lemon and garlic vinaigrette. For example, try it over fresh steamed vegetables such as broccoli or kale, or use it to dress any pasta or bean salad. It also makes a great marinade for grilling tofu. You can even just drizzle it over a simple baked potato or oven-roasted new potatoes when you want a quick and easy side dish.

All of the ingredients in this simple lemon vinaigrette dressing recipe are vegetarianvegan, and gluten free. If you use cold-pressed oil and fresh lemon juice, it should be suitable for anyone on a raw vegan food diet as well because all but the very strictest of raw food folks won't mind a bit of prepared Dijon mustard (if you're not sure, you can also always omit it). 


  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 2 tablespoons olive oil

  • 1/4 cup lemon juice

  • 1/2 tablespoon basil, finely chopped

  • 2 tablespoons parsley, finely chopped

  • Dash kosher salt, optional

  • Freshly ground black pepper, to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan lemon vinaigrette dressing recipe gathered

    The Spruce Eats / Tara Omidvar

  2. In a small bowl, combine minced garlic, Dijon mustard, olive oil, and lemon juice.

    Minced garlic, Dijon mustard, olive oil, and lemon juice in a bowl

    The Spruce Eats / Tara Omidvar

  3. Use a fork or small whisk to whisk everything together until fully incorporated and the olive oil won't separate. This will probably take a minute or two longer than you think.

    Whisk the vinaigrette ingredients together

    The Spruce Eats / Tara Omidvar

  4. Stir in finely chopped fresh basil and parsley and combine well. 

     Finely chopped fresh basil and parsley added to the vinaigrette

    The Spruce Eats / Tara Omidvar

  5. Taste the dressing, and add a bit of salt and pepper to taste if you'd like. Stir or whisk together again to combine.

    Vegan lemon vinaigrette dressing in a bowl

    The Spruce Eats / Tara Omidvar

Recipe Variation

Want something a little sweeter? Add a teaspoon or two of agave nectar (a good vegan substitute for honey). It will complement the other flavors quite well and makes it more like a tangy and fresh herb honey mustard dressing.


Instead of using a small bowl and a whisk, you can place everything in a Mason jar, cover it, and shake it all up until fully emulsified.

How to Store

This vegan vinaigrette dressing can be stored in the refrigerator for three to four days. The oil and vinegar will separate, so shake it up well before using.

Are all vinaigrette dressings vegan?

While most vinaigrette dressings are vegan friendly, some aren't. If using store-bought dressings, always check the labels to ensure there aren't any ingredients that do not fit the vegan lifestyle. Or make your own homemade vinaigrette dressing—that way it's fresh, and you know for sure what has been put in it.