Zesty and full of flavor, this Tangy Tomato Dressing is fabulous over garden veggies, pasta, or greens. It’s a much healthier vegan salad dressing option than the high-fat, oil-laden store-bought varieties.
This vegan salad dressing recipe came from my husband’s love of another version of it from a local steakhouse in South Carolina. It’s low-fat and oil-free.
We love this oil-free vegan salad dressing because it’s…
- Tangy
- Tomatoey
- Low-fat
- Oil-free
- Easy to make
- Simply delicious
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How to make vegan salad dressing
This is such a simple recipe, and it only requires a few ingredients and spices that you are likely to already have on hand.
Combine all ingredients–ketchup, water, sweetener, vinegar, spices– in a small saucepan over medium heat. Bring to a boil, whisking often.
Reduce the heat and simmer, uncovered for 5 minutes.
Allow to cool, then refrigerate. it will keep in an airtight container in the refrigerator for up to a week.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Tips for making this dressing
This is a great recipe to use homemade ketchup in. Brandi with The Vegan 8 has a great ketchup recipe to try that only takes a few minutes to make.
The main reason for cooking this recipe is to dissolve any granular, less refined sugar that you are using. If you are planning to sweeten it with maple syrup, agave, or another liquid natural sweetener, the cooking time can be reduced.
The amount of sweetener (1/4 c) can be reduced in this recipe. I would suggest also reducing the amount of vinegar (1/4 c) to help offset the tanginess.
Another great use for this salad dressing is for french fries. It makes a terrific dipping sauce for crispy Air Fryer French Fries.
Keep this salad dressing in the refrigerator for up 7-10 days.
Other oil-free vegan salad dressings
Tangy Tomato Oil-Free Dressing
Zesty and full of flavor, this Tangy Tomato Dressing is fabulous over garden veggies, pasta, or greens. It's a much healthier vegan salad dressing option than the high-fat, oil-laden store-bought varieties.
Ingredients
- 2/3 cup organic ketchup (or homemade)
- 1/3 cup water
- 1/4 cup agave or other sweetner, (I use sucanat)
- 1/4 cup vinegar
- 1/8 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne
- pinch thyme
- dash salt
Instructions
- Combine all ingredients in small saucepan over medium heat. Bring to a boil, whisking often.
- Reduce heat and simmer, uncovered for 5 minutes.
- Allow to cool, then refrigerate.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 10Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gCarbohydrates: 4.3gFiber: .1gProtein: .3g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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