Creamy Vegan Italian Dressing

A light and delicious, homemade Italian dressing that's dairy-free, Whole30 + Paleo!
Prev Next

This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


  • 1/3 cup olive oil (avocado oil works too)
  • 1/2 cup Califia unsweetened almondmilk (sub for Califia unsweetened Better Half creamer to make thicker)
  • 3/4 Teaspoon kosher salt
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 Teaspoon white wine vinegar
  • 1 1/2 Teaspoon dried basil
  • 1 Teaspoon dried thyme
  • 2 Teaspoon dried oregano
  • 2 Teaspoon dried parsley


Combine all ingredients in bowl and whisk to fully combine. Taste and add additional salt, vinegar or herbs, as desired. Store in refrigerator. Dressing will separate naturally, simply re-whisk prior to use.