Oil-Free Italian Dressing (Fat-Free & Low-Calorie)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
3 servings
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Calories
18 kcal
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Course
Salad, Condiments
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Cuisine
American, Italian-American Fussion
Oil-Free Italian Dressing (Fat-Free & Low-Calorie)
Description
The Oil-Free Italian Dressing blends aquafaba, lemon juice, white wine vinegar, and white miso to form a base that emulsifies without oil. Nutritional yeast adds a subtle savory note, while garlic, dried oregano, basil, salt, pepper, and fresh parsley contribute freshness and depth. The inclusion of a small amount of maple syrup balances acidity.
Preparation involves whisking together the wet and dry ingredients until smooth, then refrigerating to allow flavors to develop. The dressing yields about half a cup, suitable for two to three servings, and is best made ahead to blend the flavors fully.
This dressing suits green salads, vegetable bowls, or pasta salads where a fat-free dressing is desired. Its flavor combines the tanginess of vinegar and lemon with the umami richness from miso and nutritional yeast, resulting in a creamy texture without any oil.
Store in a sealed glass container in the refrigerator for up to five days. The texture should remain stable during this time, making it convenient for advance preparation. Freezing has not been tested but may be possible.
Ingredients
- 3 tablespoons aquafaba This is the liquid drained from a can of chickpeas; see ideas above for using the chickpeas.
- 2 tablespoons lemon juice fresh
- 1 tablespoon white wine vinegar
- 2 teaspoons white miso or chickpea miso for soy-free, mellow
- 1 teaspoon maple syrup
- 1 clove of garlic peeled and grated on a microplane
- 1 ½ teaspoons nutritional yeast I recommend a non-fortified one for the best flavor.
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper freshly cracked
- 1 tablespoon parsley finely chopped, fresh
Instructions
- NOTES: this makes a fairly small amount of dressing, about ½ cup (enough for 2 or 3 people). If preparing for a big batch of pasta salad or if you want leftovers, definitely make a double batch.Also, I recommend preparing the dressing several hours in advance to allow time for the flavors to mingle.
- In a bowl combine the aquafaba, lemon juice and vinegar. Add the miso and whisk until the miso is dissolved.
- Add the remaining ingredients and whisk very well. Refrigerate until ready to use.
Notes
- Make this dressing several hours before serving so flavors can meld well.
- Store in a glass container in the refrigerator for up to 5 days to maintain freshness.
- Follow the recipe carefully for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 228mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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