The Best Creamy Balsamic Vinaigrette

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Ok, hear me out! This creamy balsamic vinaigrette is going to change your feelings on balsamic dressing forever! 

Which I know sounds like a bold statement. But considering that you most likely think balsamic vinaigrette dressing is boring, blend and basic, this vegan balsamic dressing recipe will change everything for you. 

And unlike most creamy balsamic dressing, this recipe uses no mayo. Instead, this balsamic dressing uses yogurt instead (hello good gut health!).

Creamy Balsamic Vinaigrette Ingredients

Here are all the ingredients you’ll need for this creamy balsamic dressing, keep in mind that the full recipe with measurements is in the recipe card below. 

• Balsamic vinegar
• Olive oil – I used a bold olive oil from Fresh Press Farms so the olive flavor really shone through in the final dressing
• Vegan yogurt – highly recommend using the original Almond milk yogurt from Kite Hill 
• Honey or Maple syrup 
• Lemon – meyer lemons are the bestttt if you can get them
• Garlic powder – or you could use 1 clove of freshly minced garlic, just make sure it’s super fine and tiny pieces so you don’t have garlic chunks in your dressing
• Pink Himalayan salt
• Black pepper 

How to Make this Creamy Balsamic Vinaigrette

Most salad dressings are packed with calories and unnecessary sugar and oils. But this creamy honey balsamic dressing recipe couldn’t be healthier. It’s made with whole-foods and relies on honey to naturally sweeten the dressing. 

Here’s how to make it — it couldn’t be easier. 

1. Add the yogurt, honey (or maple syrup), balsamic vinegar, olive oil, lemon juice, salt, black pepper and garlic powder into a bowl. Give this a good mix. Alternatively, you can add everything into a small blender or mini food processor and mix it like that. 
2. Once the dressing has become silky smooth and dark in color, it’s done. Adjust for salt before using! 

How to Store this Balsamic Vinaigrette 

I love prepping this healthy creamy balsamic dressing and storing it in the fridge so I can toss it on a garden salad for a quick dinner or lunch! 

Just pop the balsamic dressing in a glass container and store it in the fridge for up to one week. Any longer than that and the lemon juice and yogurt will start to change the flavors of the dressing and curdle. 

How to Use this Dressing

I love using this easy creamy balsamic dressing on my classic everyday garden salad. Instantly elevates a basic salad into something you could eat for breakfast (sounds crazy but I’ve actually eaten it for breakfast lol).

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