There are 4 basic flavor components to a good salad dressing: salt, sweet, acid, and a “punch.” Bottled salad dressings are a no-go in my book. I’d rather not be consuming maltodextrin, calcium disodium EDTA, and caramel coloring with my organic kale, thank you very much. Most homemade dairy-free salad dressings have an oil base, typically extra virgin olive oil. Since I have cut out oil, I have been on the hunt for good homemade salad dressings. Especially my beloved Italian Dressing. Enter Miss Tanny Raw.
If you aren’t hip to the raw-vegan community of Youtube, let me fill you in. Tanny Raw is a Youtuber who has been eating a 100% raw vegan diet for almost 10 years, healing herself of numerous autoimmune and other diseases (plants for the win!). Her videos are so casual you feel as if you’re just chatting with a friend. Her energy and zest for life are just so infectious! She, in my opinion, is the QUEEN of raw salad dressings. There are dozens of recipes on her channel just for dressings and dips! Tanny, and her bubbly, dancing-in-the-kitchen personality prove that eating “whole, fresh, ripe, raw, fruits and vegetables” will give you everything you need and nothing you don’t “every dang day,” as she says. There is NO reason that you need to eat sad, dry lettuce just because you are on a plant-based diet!
I could go on about how awesome Tanny Raw is, but I will move along to the recipe you came for! This Creamy Italian Salad Dressing is so zesty and velvety, you’ll swear it’s full of fat and oil. It is thick enough that you could absolutely serve this as a dip for crudité at a party or in your packed lunch. It has the perfect “stick-ability” as Tanny would say. If you are only making this dressing for 1 person (as I did), I suggest cutting the recipe in half because it makes a ton! Since it is raw, I would only keep it in the fridge for up to 3 days, but that’s just based on my personal experience.
Without further ado, let’s make some salad dressing!
Tanny Raw’s Creamy Italian Salad Dressing
- ½ cup Raw Apple Cider Vinegar (Bragg is the best, in my opinion)
- 2 ½ cups chopped celery
- 3 TBS Hemp Hearts
- 2 TBS Italian Seasoning (I used about ½ this amount as I wanted more of the vinegar taste to come through)
- Place all the ingredients in your blender and process until smooth and creamy. I used the smallest bullet container on my NinjaEdit and it worked perfectly. Keeps in the fridge in a glass jar for 2-3 days.
*please note that hemp seeds DO contain fat, but since this recipe has no oil, it is much lower in fat than a typical Italian salad dressing. Regular Italian dressing has about 3.1 g of fat per tablespoon and this recipe has 1.7 g of fat per tablespoon. Since it’s whole plant fat and unprocessed/raw, you can have way more dressing without the guilt 😉
Have you ever tried a raw salad dressing before? Leave a comment below!
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