This balsamic vinaigrette has the texture of a dairy-based creamy dressing but is made with just olive oil, balsamic vinegar, Dijon mustard, garlic, and spices. Ready in about 2 minutes, this dairy-free and vegan, super thick and creamy salad dressing is likely to become a go-to for salads, grain bowls, roasted vegetables, and more.
SALAD DRESSING. The simplest upgrade to an ordinary salad and one of the easiest ways to impress guests and family alike.
A great homemade dressing transforms a bowl of greens from forgettable to crave-worthy. The bright acidity of balsamic combined with smooth olive oil and a punch of Dijon creates a balanced dressing that clings to leaves and vegetables thanks to its thick, creamy texture.
This recipe keeps things intentionally simple and failsafe. The key tool is a blender — a small personal blender, a full-size blender, or an immersion blender will all yield the thick, emulsified texture that gives this vinaigrette its creamy mouthfeel. You can whisk or shake it in a jar in a pinch, but blending produces a smoother, more cohesive result.
Unlike classic vinaigrettes that often use a 2:1 oil-to-vinegar ratio, this dressing uses 1:1 oil and vinegar for robust tang and concentrated flavor. Dijon plays the role of emulsifier and flavor boost, while fresh garlic brightens the profile. The result is a versatile, intensely flavored dressing that pairs with many dishes.
Use this dressing anywhere you enjoy balsamic vinaigrette: a simple mixed green salad, a grain bowl with farro or quinoa, topped over roasted vegetables, as a dip for fresh veggies, or drizzled on a tomato and basil platter. It’s also excellent folded into pasta salads for a creamy, emulsified finish without dairy.
If you try the recipe, I’d love to hear how you use it and what variations you prefer. Share a photo of your dressing on social media and tag your own account so you can look back on what worked best for your kitchen.
Thick + Creamy Balsamic Vinaigrette
Yields: just over 1 cup (about 8 oz)
Time: 2 minutes
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 large or 2 small garlic cloves, peeled
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
Instructions:
- Place all ingredients in a blender and blend on high for 10–20 seconds, until the mixture becomes thick and creamy. Taste and adjust salt or pepper as desired.
- Serve immediately, or transfer to a sealed jar and refrigerate for up to 2 weeks. If the dressing separates in the fridge, shake or whisk vigorously to recombine before using.
Notes:
- Vinegar swap: Any vinegar you enjoy can replace balsamic, but expect different flavor results—try red wine vinegar for brightness or apple cider vinegar for a milder tang.
- Garlic substitute: If you don’t have fresh garlic, use about 1/2 teaspoon garlic powder, though fresh garlic gives the best flavor.
- Texture tips: For an even silkier texture, let the dressing sit at room temperature for a few minutes after blending so the oil and vinegar marry. Re-blend briefly if it thickens too much in cold storage.
- Serving ideas: Toss with baby spinach, arugula, or romaine; use as a sauce for grilled vegetables; mix into cooked grains for a quick pantry-forward bowl.
This simple, flavorful, and thick balsamic vinaigrette is an easy way to elevate everyday meals. It’s vegan, dairy-free, quick to prepare, and adaptable to your pantry. Enjoy experimenting with it and making it your own.