«

»

Creamy Balsamic Dressing

Nutmeg Notebook Creamy Balsamic Dressing

Salads are a big part of my weekly menu and I’m not talking about little itty – bitty side salads. No I am talking about Big Beautiful Salads – BBS for short! Thankfully hubby Tom also likes these salads and we can make a meal out of them. Like most people we enjoy a creamy salad dressing with all those lovely greens and vegetables. With a little experimentation I came up with a creamy delicious no oil balsamic dressing that works well with so many different types of salads. You are going to love this one!

It’s wonderful on a green salad, broccoli slaw or potato salad.  The dressing gets thicker after it chills in the fridge. I try to keep some dressing made and in the fridge at all times. Preparation is key to being able to eat healthy when hunger strikes! I use the Costco Balsamic vinegar for this dressing. The cannellini beans make it thick and creamy. It doesn’t taste “beany” – you would never know it was made with beans.

Nutmeg Notebook Creamy Balsamic Dressing / See below for an option with no dates

  • 1 box or can of cannellini beans no salt added, rinsed and drained
  • 1/2 cup balsamic vinegar *
  • 4  Medjool dates** – pitted (depends on how sweet you like it – you could use less or more)
  • 4 teaspoons Dijon Mustard or no salt added mustard
  • 1 cup unsweetened plant milk ( I use almond milk)
  • 2-3 teaspoons Garlic & Herb no salt seasoning or you could use 2 fresh garlic cloves

Mix all the ingredients together in a high power blender  like a Blendtec or Vitamix until smooth and creamy. It thickens after chilling in the fridge.

If you have a regular blender you might try soaking the dates in warm water to soften them so they will blend better.

*For a slaw salad I suggest you use the white balsamic vinegar – Trader Joe’s has a good one and other stores also sell white balsamic vinegar. The lighter color looks better on a slaw. The white balsamic is a lighter flavor but it still makes a yummy dressing.

**If you don’t want to use dates you can do what my friend Sharon Klupt McRae does – use Napa Valley Naturals Grand Reverse Balsamic vinegar that only has a 4% acidity. It is a thicker, reduced balsamic that is sweeter.

A Nutmeg Notebook Recipe


Print Friendly

10 comments

No ping yet

  1. VeganMarr says:

    Long been doing balsamic and mustard but adding the beans and plant milk sounds like a wonderful way to make it creamy,thank you! Good alternative to tahini dressing that can be a high fat way to get a creamy plant dressing.

    1. Tami says:

      Balsamic and mustard is a great combo VeganMarr. I tend to avoid the fats so the dressing gives me the creaminess with out the fat! I hope you enjoy it as much as we do.

      Happy Cooking,

      Tami

  2. Kaye Carpenter says:

    Tami so excited to see all you are sharing. You sound like a pro on you tube.

    1. Tami says:

      Thank you Kaye – that is so nice of you to say! Happy Holidays!

  3. Ana says:

    Hi Tami, would I be able to use dairy milk instead if that’s what I have?

    1. Tami says:

      I’m sure you could.

  4. Cathi says:

    We love this a dressing. Family raves every time they eat it.

    1. Tami says:

      Thank you Cathi – that makes me smile from ear to ear!

  5. Barbara says:

    This was so yummy! I LOVE that the “creamy” isn’t from nuts like so many other recipes. Thanks for sharing!

    1. Tami says:

      Hi Barbara,

      Thank you for taking the time to let me know you liked the creamy balsamic dressing. It’s so easy and yet so delicious.

      Happy Healthy Cooking,

      Tami

Leave a Reply

Your email address will not be published.