Engine 2 Diet Oil-Free Dressing

Engine 2 Diet Oil-Free Dressing

I know the name doesn’t really say much about this salad dressing, but you’ll have to trust me on this one, it is amazing! I’ve adapted this from the Engine 2 Diet’s “E2 Basics Dressing” (an even more anemic title than mine), and I make sure we always have a good supply on hand. I really don’t spend much time making this – it takes about 5 minutes to throw together and makes enough to last a week or so.

I’ve been trying to limit the amount of oil in my diet lately and the discovery of this dressing has made it surprisingly easy and delicious. I eat a huge salad of mixed greens every day and adding this dressing turns a simple salad into a nutritional powerhouse. I really like using Bragg’s Liquid Aminos as opposed to tamari or soy sauce. The flavor is great, there is no added sodium or preservatives, and it contains 16 essential and non-essential amino acids, the building blocks of protein!

Forget the name, go ahead and give this super easy dressing a try and let me know how much you love it!

6 Tbsp nutritional yeast
3 Tbsp tamari or Bragg’s Liquid Aminos
3 Tbsp Dijon mustard
3 Tbsp balsamic vinegar
3 Tbsp apple cider vinegar
6 Tbsp lemon or lime juice
3 Tbsp maple syrup or agave nectar
3 tsp vegetarian Worcestershire sauce
2 Tbsp flaxseed meal
1/4 cup cold water

Combine all ingredients in blender and mix well. Store in airtight container in the refrigerator.

Nutrition
Servings: 8
Per serving: 63 calories (12 from fat), 1.3g total fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 9.7g total carbohydrate (2.8g dietary fiber, 5.8g sugar), 4.4g protein, 0% vitamin A, 9% vitamin C, 2% calcium, 10% Iron

  • Good Points: Low in saturated fat, no cholesterol, high in dietary fiber, iron, manganese, niacin, pantothenic acid, phosphorus, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, and zinc
27 Comments
  1. This sounds amazing. As I run out of commercial dressings I want to replace them with fresh recipes. How long will this dressing keep?

    Cheers

    Kendall

    • Hi Kendall!
      I make this about once a week, so I really don’t know how long it will last! My guess is quite a while, several weeks to a month at least?
      It really is so good, I am seriously addicted… :-)

  2. I made this dressing and at first was unsure about whether I would like it. After letting it chill in the refrigerator I am in love with it! It is also perfect as a marinade/drizzle for grilled veggies. I always look forward to the new recipes added to your website.

    • Thanks for the kind words Sandy! :-) I have also found that this is better after being refrigerated, it gets a little thicker and the flavors really come together!

  3. This is so good! I had to omit the nutritional yeast as I’m still on the hunt for it. But for the moment I don’t miss it! Thank you for the recipe.

  4. Can 47g carbohydrate be correct? It does seem like a typo.

    • Good catch! The website I use to calculate nutrition data had the liquid aminos at 100g of carbohydrate per serving and it should be 100mg. The above info is now correct. Thanks Jacqui! :-)

  5. I made this delicious dressing because the recipe looked nutrient dense and was oil free. Wasn’t sure I would like it while mixing up the ingredients, but WOW! It’s super tasty on my daily greens-and-veggie main dish salad. Give it a few hours in the fridge to let the flavors blend. Hope you enjoy it as much as I do.

  6. Can I make this without worchester sauce?

  7. This dressing is genius! My husband claimed it as the “best dressing he ever had”! His only question was, “Why do people always put oil in their dressing? This tastes amazing without!” THANKS!!! :)

  8. Thank you! On my way to pick up my supplies for the week and found this! I pre-make several days of food and saled supplies for the family – whole foods plant based of course! I’ve been buying dressing (good quality) but there is zero reason for this. Cannot wait to make and try this evening! My hubby is a vegan ultra runner and we love the good stuff!

  9. HiPatrick,
    I had to comment again! I have now finished my first batch of dressing and will be making more tonight! The kids love helping me make this in the blender – so easy. It’s amazing – perfect and complements my huge salads and it amazing with the sweetness of raising too (which I add now and again). I did since I commented the first time – read your bio’s and will check you out more often. I had a similar journey except I have never watched fork over knives but Read China Study, His latest book Whole (which is amazing, I didn’t think you could get better than the first one), not to mention a host of other books like The Food Revolution (love John Robbins), everything Polland has written although he eats meat and dairy – I love the other aspects of his message. As well as Eating Animals, Tha Face on Your Plate, and on and on. I sincerely want to do the plant based nutrition course from cornell as well! I have been considering it for months!
    My husband http://www.theroadtoleadville.com has not talked me into doing a trail marathon with him in the fall – so now I have to step it up from my usual 10K’s and get after it!
    Take care!! Tara

    • Tara
      Thanks for sharing! I am so glad you like this recipe! :-)

      BTW, I started reading your husband’s blog – he is a badass! I am currently training for IRONMAN Louisville in August so I have not been posting much, but keep checking back for more plant-based goodness!

  10. Hi Patrick, what is the purpose of adding nutritional yeast to the dressing? Just trying to see if I can replace it with something else depending on its function. Thanks.

  11. Thanks a million for this recipe. I’ve been making it every fortnight and eating it with a salad every day. It’s exactly what I’ve been looking for. I find that it lasts two weeks in an air tight container in the fridge. Everyone needs to make this! Thanks again!

  12. My only change was to add 3 cloves of garlic before blending. Terrific dressing!

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