Vegan Lemon Vinaigrette Dressing

Vegan Lemon Vinaigrette Dressing

The Spruce / Tara Omidvar

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
118 Calories
7g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 118
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 62mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Protein 3g
Calcium 84mg 6%
*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). 

Ingredients

  • 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)
  • Optional: dash of salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Vegan Lemon Vinaigrette Dressing ingredients

    The Spruce / Tara Omidvar

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

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

    The Spruce / 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 / Tara Omidvar

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

     finely chopped fresh basil and parsley added to the vinaigrette

    The Spruce / Tara Omidvar

  5. Taste your 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 / Tara Omidvar

Tip

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

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.


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 Vinaigrette Dressings Vegan?

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