Vegan Thousand Island Salad Dressing

Thousand Island dressing in small dish

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Ratings (21)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: about 1 1/3 cups; serves 10
Nutritional Guidelines (per serving)
164 Calories
16g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: about 1 1/3 cups; serves 10
Amount per serving
Calories 164
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 264mg 11%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 0%
*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.)

Just because you're vegan doesn't mean you have to give up on Thousand Island salad dressings. Just use a vegan mayonnaise to make a homemade vegan Thousand Island dressing.

In it's simplest form, Thousand Island salad dressing is little more than a prepared ketchup mixed together in any proportion with mayonnaise. This one below uses sweet pickle relish to add a bit of sweetness and texture.

For a bit of tang, mix in some Dijon mustard or a little bit of vinegar, for a more refined palate, minced green olives add a nice bite. 

Ingredients

  • 1 cup vegan mayonnaise (I like Vegenaise best)
  • 1/3 cup ketchup
  • 1/2 tsp onion powder (optional)
  • Dash salt
  • 3 tbsp sweet pickle relish (optional, but nice)

Steps to Make It

  1. In a small bowl, place the vegan mayonnaise, ketchup, onion powder, salt, and sweet pickle relish. Whisk together all of the ingredients until your dressing is smooth and creamy and all of the ingredients are well combined. Make sure to get rid of any "streaks" of ketchup or mayo in the mix.

  2. Taste and adjust the seasonings. 

Not sure what to do with your Thousand Island dressing? It can be used in place of plain mayonnaise on just about any kind of sandwich and makes a great addition to any veggie burger as a topping.