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Make your own oil-free Greek dressing with aquafaba! Ready to use as a marinade or on salads in just five minutes.
What is aquafaba?
Have you ever drained a can of chickpeas? Well, the water in the can is an ingredient called aquafaba! This stuff is really versatile – it can be used in place of egg whites in cocktails and meringues. It also makes for a great egg wash substitution as seen in my pesto cauliflower wellington recipe.
I know my way around oil-free dressings. A lot of the ones on my site use ingredients like cashews, almonds, and such but I wanted to create a non-creamy Greek dressing without the oil. Now, I’m not a WFPB vegan per se, but I love oil-free dressings! This oil-free Greek dressing features trusty aquafaba which surprisingly does a wonderful job of coating the greens and actually sticking to the veggies.
What ingredients do you need to make oil-free Greek dressing?
Aquafaba: The only weird ingredient you need to make oil-free Greek dressing is aquafaba. With that, you’ll need one can of chickpeas. Drain the water out into a separate container and keep that handy for your dressing. Feel free to rinse the chickpeas and make hummus or put them in a new batch of water and store them in the refrigerator.
Red wine vinegar: Red wine vinegar is a staple in Greek dressing. It adds that nice acidity along with the grapey flavor of the wine. I absolutely love this stuff and put it on sandwiches, soups, and salads on the reg. It’s an important addition to oil-free Greek dressing, so don’t skimp!
Lemon juice: Lemon juice adds some additional brightness to the oil-free Greek dressing along with some freshness. This is the only non-perishable ingredient needed in this recipe.
Dijon mustard: Dijon adds a bit of a spice kick to the dressing. Watch out though because not all dijon mustards are vegan. Grey Poupon is a widely available variety so I recommend buying that brand just to be safe.
Sea salt and pepper: Aquafaba has kind of a bitter flavor so you’ll need more salt and pepper than you’d initially expect. These two ingredients bring out the flavor of the herbs and acid. Plus, the pepper adds some very mild heat.
How to make oil-free greek dressing
Honestly, the directions to make oil-free Greek dressing are pretty simple. Drain the chickpea water into a bowl, add lemon juice, red wine vinegar, dijon mustard, oregano, basil, salt, and pepper. Then, whisk the dressing together to combine.
Serve the oil-free Greek dressing on salad, tofu, mock meat, sandwiches, and more. It keeps in the refrigerator for at least one week. Probably no longer than two.
Serving ideas and more
I absolutely love how versatile oil-free Greek dressing is. Here are some ideas on how to serve it
Tempura cauliflower: Instead of buffalo sauce, toss your tempura cauliflower in Greek dressing!
Salad of course: Add Greek dressing to your favorite veggie salad. Hint: my recipe for Greek salad is coming soon!
Marinate tofu or veggies for grilling: Toss some tofu or veggies in the Greek dressing overnight and then grill the next day or roast in the oven.
Sandwich sauce: Greek dressing would go great on a sub sandwich or any kind of veggie sandwich. Great flavor without the calories.
Want more recipes?
If you like my oil-free Greek dressing, there’s a chance you’ll probably like some of my other recipes too! Consider checking out these recipes for your next meal.
- Oil-free black bean burgers
- Tahini cauliflower
- Butternut squash orzo bake
- Roasted beet salad with green goddess dressing
- Cashew chipotle ranch dressing
- Cashew mac and cheese
In this segment, I suggest a song for you to listen to while you make oil-free Greek dressing! You can even stream it right here in your browser. Today’s recipe jam is Don’t You Want Me by The Human League.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Oil-Free Greek Dressing
- measuring cup and spoons
- Drain the aquafaba (this is the chickpea water) into a bowl. Save the chickpeas for another recipe.
- Add the rest of the ingredients to the bowl and whisk to combine. Store in an airtight container between one and two weeks.