This creamy balsamic dressing recipe is quick, easy and nutritious. It is creamy and rich, even though it is vegan and does not contain dairy.

There is a local bar and restaurant where I live in Whitehorse, Yukon called The Ridge that has a creamy balsamic dressing that they serve with their house salad. I am obsessed with it! So I decided I had to try and replicate it myself.

Below I provide options for ingredient substitutions and recipe variations.

Recipe substitutions or variations

Substitutions:

Olive oil substitutions: Instead of using extra-virgin olive oil, you could use any other type of cooking oil such as canola, safflower, sunflower or vegetable oil mix.

Balsamic vinegar substitutions: Instead of balsamic vinegar, you can swap it out for any other type of vinegar such as rice vinegar, apple cider vinegar or white vinegar.

Maple syrup substitutions: Instead of using maple syrup, you could also use honey or agave syrup. I wouldn’t suggest using granulated sugar because it may taste a bit gritty. Alternatively, you could omit the sugar altogether.

Garlic clove substitutions: Instead of using fresh garlic cloves, you could swap it out for 1/2 teaspoon of garlic powder.

Fresh shallot substitutions: Instead of using fresh shallot, you can swap it out for 1 teaspoon of onion powder. Alternatively, you can also just use 1 to 2 tablespoons of white or yellow onion.
Yellow mustard substitutions: instead of yellow mustard, you could also use dijon mustard or any other type of mustard. If you are using a really spicy mustard, you could reduce the amount to 1/2 teaspoon.

Variations:

Make this recipe lower calorie/fat: Reduce the amount of extra-virgin olive oil to 1/4 cup instead of 1/2 cup.

Make this recipe lower sugar/carb: Instead of using regular maple syrup, you could also use a sugar and calorie free keto friendly maple syrup. Alternatively, you can just omit the maple syrup altogether.

Make this recipe lower FODMAP: Omit the garlic clove and shallot.
Make this recipe candida diet friendly: Swap out the balsamic vinegar for raw organic apple cider vinegar with mother. Omit the maple syrup.

Make this recipe AIP: Omit the mustard.

Pro tips for this recipe

Blend thoroughly on high power: You’ll want to make sure you use a high-powered blender to make this maple balsamic dressing recipe. Because it uses fresh garlic and shallot, you’ll want to make sure they get completely blended up otherwise you may have little chunks of garlic or onion in your dressing. I make sure to blend mine on high for at least two or three minutes.

Overhead view of maple balsamic dressing beside bowl of salad

Frequently asked questions

How long does this maple balsamic dressing last in the fridge?

Because this dressing contains fresh garlic cloves and shallot, it will only last in the fridge for up to seven days maximum. Ideally though, you’ll want to eat it up within 3-5 days.

What should I eat my maple balsamic vinaigrette on or with?

My favourite thing to eat this dressing with is a huge salad containing mixed greens, half a ripe avocado, green onions, diced up cucumber, roasted and salted pumpkin seeds, and cut up cooked boneless skinless chicken breast. This dressing would taste amazing with any other combination of salad ingredients.

Other foods you could use this dressing on are: pasta salad, roasted chicken, or roasted vegetables.

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Creamy balsamic dressing in small glass pitcher

Creamy balsamic dressing

Tara Klippert
This creamy balsamic dressing recipe is quick, easy and nutritious. It is creamy and rich, even though it is vegan and does not contain dairy.
No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 8
Calories 158 kcal

Equipment

  • Measuring cups and spoons
  • Blender or food processor

Ingredients
  

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 fresh garlic clove
  • 1/2 shallot (roughly 2 tbsp)
  • 1 tsp mustard
  • 1/2 tsp salt

Instructions
 

  • Add all ingredients to your food processor or blender and blend until completely smooth – roughly 2 to 3 minutes.
  • Store in a mason jar in the fridge for 3-5 days.

Notes

In the blog post above, I include recipe ingredient substitutions as well as recipe variations.

Nutrition

Calories: 158kcalCarbohydrates: 9.8gProtein: 0.1gFat: 13.5gSaturated Fat: 1.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.9gSodium: 154.1mgPotassium: 31.7mgFiber: 0.1gSugar: 8.8g
Keyword AIP, dairy free, gluten free, grain free, nut free, paleo, soy free, vegan
Tried this recipe?Let us know how it was!
Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.