This creamy Raspberry Dressing is a light and flavorful way to elevate your salads. Be sure to check out our Blueberry Vinaigrette if you’re into fruity salad dressings.
This tangy, sweet dressing is easy and fast to make. It’s made with whole-plant food ingredients, including fresh raspberries, silken tofu, and balsamic vinegar. Not only is this raspberry dressing delicious, but it’s gluten-free, oil-free, nut-free, low-calorie, has no added sugar, and Daniel Fast approved.
Dates add natural sweetness while offering potassium and fiber.
Dijon mustard gives a flavor kick while offering trace minerals.
No oils, no added sugar, no artificial junk, just real ingredients that work for your body.
What You Need to Make This Raspberry Dressing
Fresh raspberries: Tart and fruity base with natural sweetness and bold pink color.
Silken tofu: Provides a smooth, creamy body without oil or dairy.
Homemade date syrup(or pitted dates soaked in hot water): Naturally sweetens and slightly thickens the dressing.
Balsamic vinegar: Offers a tangy depth to balance the sweetness.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
Silken tofu: Can sub with plain unsweetened vegan yogurt or soaked cashews if needed.
Raspberries: Both fresh and frozen raspberries work fine. Just thaw before blending.
Balsamic vinegar: Try pomegranate vinegar for a different twist.
Spicy: Add a teaspoon of fresh grated ginger root or a dash of cayenne for a spicy kick.
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How to Make This Raspberry Dressing
This recipe calls for using homemade date syrup. However, if you don’t already have this on hand, you can soak pitted dates in hot water for 3 to 5 minutes to soften them.
Step 1: Add all ingredients (drained silken tofu, raspberries, balsamic vinegar, Dijon mustard, homemade date syrup, garlic, black pepper) to a blender.
Step 2: Blend until smooth and creamy. Taste and adjust the sweetness or acidity by adding more date syrup or balsamic vinegar if needed. Enjoy!
Recipe FAQs
How do I store leftovers?
Store leftover raspberry dressing in an airtight container, like a mason jar, in the fridge for up to 4 days. Give it a shake or stir before using. Freezing is not recommended.
What if I don’t have Dijon mustard?
You can swap out the Dijon mustard for yellow mustard or omit it altogether if you prefer a more mild flavor.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Be sure to thaw them before blending.
Is this salad dressing good for weight loss?
Yes, this dressing is good for weight loss. It’s made with whole plant foods and is oil-free and nut-free, which helps to keep the calorie density low. When you add this to a salad with low-calorie ingredients, the volume of food will feel high, but the calories will be low. Thus supporting weight loss. If you’re looking for another fruity, low-calorie dressing, check out the strawberry balsamic dressing.
This creamy raspberry dressing is healthy and bursting with flavors that will complement any light and refreshing salad. It’s perfect if you’re looking for a nutritious and delicious dressing without the added calories. Enjoy your salads with this vibrant dressing!
Other No Oil Dressing Recipes to Check Out
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Raspberry Dressing
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 8
Calories: 38kcal
This creamy raspberry dressing is a light and flavorful way to elevate your salads. Not only is it delicious, but it’s gluten-free, oil-free, nut-free, low-calorie, and has no added sugar.
Ingredients
1cupsilken tofu,drained
1cupfresh raspberries
1tablespoonDijon mustard
1clovegarlic,chopped
2 to 3tablespoonshomemade date syrupor use 2 pitted dates soaked in hot water
¼cupbalsamic vinegar
⅛teaspoonfreshly ground black pepper
Instructions
This recipe calls for using homemade date syrup. However, if you don’t already have this, you can soak pitted dates in hot water for 3 to 5 minutes to soften them.
Add all ingredients (drained silken tofu, raspberries, balsamic vinegar, Dijon mustard, homemade date syrup, garlic, black pepper) to a blender (or food processor) and blend (or process) until smooth and creamy. To thin out the dressing, add a few tablespoons of water.
Taste and adjust the sweetness or acidity by adding more homemade date syrup or balsamic vinegar if needed. Enjoy!
Notes
Raspberries: Both fresh and frozen raspberries work fine. If you’re using frozen, just thaw before blending.
Leftovers/Meal Prep: Store leftover raspberry dressing in an airtight container, like a mason jar, in the fridge for up to 4 days. Give it a shake or stir before using. Freezing is not recommended.
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