COOKING CLASSES MEMBERSHIP RECIPES ARTICLES MY STORY GET UPDATES LOG IN

Homemade Balsamic Vinaigrette Without Sugar or Oil in Minutes!

Balsamic Vinaigrette is a favorite of many, but I've been avoiding it for years because it's made with refined sugar, oil, and salt. Actually, it's that addition of sugar, oil, and salt that makes a vinaigrette rather than the straight vinegar.

Now, you can boost your salad with this Plant-based Balsamic Vinaigrette! I added chia seeds to thicken the dressing and a date or two for sweetness, but the best part is the seasoning mix to round out the flavor and leave you looking forward to the next bite.


SOS Free Balsamic Vinaigrette

By Chef Katie Mae

Makes 1½ cups | Ready in 5 minutes | Stores 10 days in fridge

 

INGREDIENTS

  • 1 cup water
  • ½ cup balsamic vinegar
  • 3 tablespoons chia seeds
  • 3 garlic cloves (or up to 6 cloves if roasted first)
  • 1–2 Medjool dates, pitted
  • ½ teaspoon black pepper
  • ¼ teaspoon no salt seasoning (i.e. Benson's Table Tasty)
  • ¼ teaspoon dried oregano
  • ¼ cup chopped fresh parsley

 

DIRECTIONS

  1. Add all ingredients to a blender, except for the parsley. Blend until the dressing has a smooth and even consistency.
  2. Add the parsley. Blend for just a couple seconds or pulse couple times, so you can still see green flecks of the parsley.
  3. Transfer to an air-tight container and store in the fridge. Shake the container or stir the dressing well before using.
Close

50% Complete

Join the tribe!

We'll send you plant-fabulous recipes and updates about our culinary classes and FREE, LIVE weekly trainings in Chef Katie Mae's kitchen!