This Creamy Vegan Thousand Island Dressing is so simple to make! I would rather make my own salad dressings than purchase something with a ton of additives and preservatives, so this is the first in a series of dressings I’ll be bringing you.
What I love about making your own salad dressings is that the “recipe” is just a guide and the final product is more to your own taste.
The base of this dressing is vegan mayonnaise. If you make your own mayonnaise, that would be fine to use in this application. Next up, we need a little tangy flavor which comes from chili sauce (make sure yours is vegan) and pickle relish. A bit of grated onion and garlic, a squeeze of lemon juice and seasoned simply with salt.
I finish with a garnish of green onions thinly sliced, soy bacon bits (you could use any vegan bacon alternative) and lastly, freshly cracked black pepper.
I like to buy smaller iceberg lettuce and serve as wedges with a side of more of the dressing.
Now, here is a little secret ingredient you could add to the dressing. I learned this from an old boyfriend whose family ran a deli. Add fresh dill. I promise you, it changes EVERYTHING!
Did you try this recipe for Creamy Vegan Thousand Island Dressing? Let me know in the comments section below!
If you liked this recipe, PIN IT FOR LATER!
Creamy Vegan Thousand Island Dressing
- 1/2 c Vegan Mayonnaise
- 2 tbsp Chili Sauce
- 1 tbsp Pickle Relish or finely diced pickles
- 1 tsp Grated Onion
- Minced Garlic to taste
- Lemon Juice to taste
- Salt to taste
- Green Onion sliced
- Vegan Bacon-style Bits
- Cracked Black Pepper
- Iceberg Lettuce cut into wedges
Simply whisk all of the dressing ingredients together. I like to refrigerate for at least an hour prior to serving.
Kick this dressing up a notch and add fresh dill!
Serve over wedge lettuce and top with the green onions, vegan bacon-style bits and freshly cracked black pepper.