This Vegan Smashed Potato Salad is the perfect side dish for your summer get-together! Fluffy smashed potatoes made golden and crispy in the oven, then tossed in a simple vegan potato salad dressing until rich and creamy. 

When you think of Yukon gold potato recipes, you likely think of the classics like Vegan Potatoes Au Gratin, Vegan Mashed Potatoes, Vegan Potato Leek Soup, Vegan Breakfast Hash, etc.

But imagine a Classic Potato Salad combined with crispy smashed potatoes….golden potatoes, herby dressing, and crisp aromatics combined to make a potato salad that trumps our traditional potato salad! 

Bring this hearty salad to family gatherings, potlucks, summer BBQs, and more. No one will miss the traditional hard-boiled eggs version!

Ingredients You’ll Need 

For the Salad:

• Potatoes: If you’ve made our Garlic Smashed Potatoes or Smashed Yukon Gold Potatoes with Chimichurri, you know our favorite potatoes to use are Yukon gold potatoes. They’re more creamy than Russet or Red potatoes, making them ideal for smashing! 
• Oil or butter: Used to roast the potatoes until golden and crispy. Avocado oil, olive oil, and melted vegan butter are all great choices. 
• Garlic: Freshly minced garlic helps infuse the potatoes with garlic, enhancing the overall flavor of the dish. 
• Celery: Adds a refreshing, crunchy component to the potato salad. 
• Red onion: Raw onion adds a sharp, tangy flavor and pop of color. Green onion is a good substitute if desired! 
• Bell pepper: Like the celery, freshly diced bell peppers add freshness and a sweet, crisp component that balances the rich, creamy potatoes. We love to use red bell peppers, but orange or yellow peppers are great, too! 
• Fresh herbs: Fresh parsley, dill, and chives add freshness and flavor that brings the smashed potato salad recipe to life! 

For the Creamy Dressing:

• Vegan mayonnaise: The creamy base of the potato salad dressing. Opt for your favorite store-bought or homemade vegan mayonnaise! 
• Garlic powder: Adds a subtle garlicky flavor that enhances the garlic butter in the smashed potatoes. 
• Apple cider vinegar: Adds a tanginess that balances the richness in the mayonnaise and keeps the salad light! 
• Mustard: Adds a tangy kick and slightly spicy flavor. We recommend Whole Grain Dijon or German Mustard! 

How to Make Vegan Smashed Potato Salad

1. Boil the potatoes until fork tender. Add the potatoes to a large pot and cover with cold water. Place on the stovetop over medium heat and bring to a boil. Once boiling, add in a generous pinch of salt, then cook the potatoes for 15-20 minutes, or until tender and easily pierced with a fork. 
2. Preheat the oven. While the potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. 
3. Make the garlic butter. In a small bowl, mix the oil/butter, garlic, remaining 1/2 teaspoon of salt, and black pepper until uniform. Set aside. 
4. Smash the potatoes. Once the boiled potatoes are fork-tender, drain and spread evenly on the prepared baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes slowly to “smash” them until they are about 1/2-inch thick. Be sure to press down on them slowly so that they don’t break! 
5. Drizzle with garlic butter.  Evenly distribute the butter/oil mixture onto the potatoes. Do your best to cover the whole surface of each potato.
6. Bake until golden and crispy. Transfer the baking tray to the oven and bake until golden brown and crispy, about 20 minutes!
7. Make the potato salad dressing. As the potatoes bake, make the dressing. In a large bowl, combine the vegan mayonnaise, garlic powder, apple cider vinegar, mustard, and salt and black pepper to taste.  
8. Combine the salad ingredients. Once the potatoes are finished, add the smashed potatoes, celery, red onion, bell pepper, pickles, and herbs to the large bowl with the dressing. Mix until evenly coated. 
9. Season and serve. Adjust the seasonings to taste and enjoy as desired!

Storage Instructions

​This potato salad will keep in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended. 

Quick Tips

• Cooking time will vary based on the size of your potatoes. We recommend checking on the potatoes after 10 minutes of boiling and continuing every few minutes as needed. Pierce the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance. 
• Smash the potatoes slowly! ​Pressing down on the potatoes slowly helps to prevent them from breaking. 
• When possible, allow the flavors to marinate before serving. If you have the time, we recommend allowing the potato salad ingredients to marinate together for about 1 hour. This will allow all of the flavors to marry and enhance the overall flavor! 

More Summer Side Dish Recipes You May Enjoy:

Appetizers and Sides

Classic Vegan Macaroni Salad

Salad

Vegan Pasta Salad

Appetizers and Sides

Vegan Quinoa Salad

30 Minute Meals

Grilled Vegetable Salad

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Vegan Smashed Potato Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6-8 servings
• Diet: Vegan

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This Vegan Smashed Potato Salad is the perfect side dish for your summer get together! Fluffy smashed potatoes made golden and crispy in the oven, then tossed in a simple vegan potato salad dressing until rich and creamy.

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Ingredients

Smashed Potatoes

• 2 pounds small Yukon gold potatoes
• 6 tablespoons olive oil, avocado oil, or melted vegan butter
• 6 cloves garlic, finely minced
• 1 tablespoon + 1/2 teaspoon salt (or as desired)
• 1/4 teaspoon freshly ground black pepper (or as desired)

Additional Salad Ingredients

• 2 stalks celery, diced small
• ½ large red onion, finely minced
• 1 bell pepper, finely diced
• 6–8 baby cornichons (or pickle of choice), finely diced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped

Dressing

• 1/3 cup vegan mayonnaise
• 1/4 teaspoon garlic powder
• 2 tablespoons organic apple cider vinegar
• 2 tablespoons whole-grain Dijon mustard or German mustard
• Salt and black pepper, to taste

Equipment

• Large pot
• Colander
• Large baking sheet
• Parchment paper or silicone baking mat (optional)
• Small bowl
• Drinking cup, measuring cup, or potato masher (for smashing potatoes)
• Spatula
• Large mixing bowl

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Instructions

1. Boil the potatoes until fork tender. Add the potatoes to a large pot and cover with cold water. Place on the stovetop over medium heat and bring to a boil. Once boiling, add in a generous pinch of salt, then cook the potatoes for 15-20 minutes, or until tender and easily pierced with a fork. 
2. Preheat the oven. While the potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. 
3. Make the garlic butter. In a small bowl, mix the oil/butter, garlic, remaining 1/2 teaspoon of salt, and black pepper until uniform. Set aside. 
4. Smash the potatoes. Once the boiled potatoes are fork-tender, drain and spread evenly on the prepared baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes slowly to “smash” them until they are about 1/2-inch thick. Be sure to press down on them slowly so that they don’t break!
5. Drizzle with garlic butter. Evenly distribute the butter/oil mixture onto the potatoes. Do your best to cover the whole surface of each potato.
6. Bake until golden and crispy. Transfer the baking tray to the oven and bake until golden brown and crispy, about 20 minutes!
7. Make the potato salad dressing. As the potatoes bake, make the dressing. In a large bowl, combine the vegan mayonnaise, garlic powder, apple cider vinegar, mustard, and salt and black pepper to taste.  
8. Combine the salad ingredients. Once the potatoes are finished, add the smashed potatoes, celery, red onion, bell pepper, pickles, and herbs to the large bowl with the dressing. Mix until evenly coated. 
9. Season and serve. Adjust the seasonings to taste and enjoy as desired!

Notes

• Storage:​ This potato salad will keep in an airtight container in the refrigerator for up to 5 days.
• Freezing is not recommended. 
• Cooking time will vary based on the size of your potatoes. We recommend checking on the potatoes after 10 minutes of boiling and continuing every few minutes as needed. Pierce the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance. 
• Smash the potatoes slowly! ​Pressing down on the potatoes slowly helps to prevent them from breaking. 
• When possible, allow the flavors to marinate before serving. If you have the time, we recommend allowing the potato salad ingredients to marinate together for about 1 hour. This will allow all of the flavors to marry and enhance the overall flavor!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Salad, Sides
• Method: Stovetop / Oven

The post Vegan Smashed Potato Salad appeared first on Sweet Simple Vegan.

Chris and I made this summer salad a few years ago in one of our What I Eat in a Day videos on our Youtube Channel. It was a such a hit, we’re still making it years later at the first sign of hot summer nights.

Not only is it bursting with flavor, it’s the best clean out the fridge recipe (use any veggies you have on hand). Plus, it’s really easy to make and a hit with vegans and non-vegans alike! 

Ingredients You’ll Need 

• Kale: We’ve made this salad using curly kale and lacinato kale and both are great. If you choose to use baby kale, you can skip massaging it as baby kale is much more tender. Or, if you don’t love kale, swap in your favorite leafy greens. Spinach or romaine would be fantastic. 
• Vegetables: We used yellow and red bell pepper, zucchini, asparagus, cremini mushrooms, and corn because they were what we had at home. Feel free to change up the vegetables as desired or needed. Eggplant slices, portobello mushrooms, sweet potatoes, artichoke hearts, yellow squash, cherry tomatoes, red onion, carrots, and other types of peppers would be tasty. 
• Lemons: For serving on the side. If desired, you can grill them with the vegetables for an added charred flavor and gorgeous grill marks. 
• Chickpeas: In order to keep this vegetable salad recipe simple and easy, we opted for crispy chickpeas as the protein. They’re easy to crisp up in a cast iron on the grill and add a nice crunch. Feel free to swap in alternative proteins like vegan chicken strips, grilled tofu, or tofu bacon, or omit the chickpeas completely and just enjoy a veggie salad! 
• Spices: Ground cumin, chili powder, garlic powder, smoked paprika, onion powder, and salt and black pepper are used to season the grilled chickpeas. If you’re omitting or opting for another protein, feel free to skip these! 
• Vegan cheese: While optional, you can’t go wrong with a sprinkle of vegan cheese. We love our Vegan Feta Cheese or vegan mozzarella on this salad!

Salad Dressing Variations 

We absolutely love this grilled salad with our 5-Minute Tahini Dressing, but it would be delicious with a number of salad dressings. Below we’ve included a few of our favorite variations: 

• Italian Dressing 
• Best Vegan Ranch Dressing
• Easy Avocado Dressing 
• Vegan Honey Mustard Dressing 
• Oil-Free Vegan Ranch Dressing 
• Vegan Caesar Dressing 

You could even go with a simple balsamic vinegar or a simple balsamic vinaigrette! Don’t be afraid to switch it up. 

How to Make a Grilled Vegetable Salad

1. Massage the kale. Place the de-stemmed and roughly chopped kale in a large salad bowl along with about 1/2 of the tahini dressing. Massage the tahini into the kale using clean hands. Scrunch up large handfuls at a time until the kale brightens in color, softens in texture, and the kale is well coated in tahini dressing. Dress the salad with additional salad dressing as needed or desired, then set aside. 
2. Grill the veggies. Preheat your grill over medium heat for 10 minutes. Alternatively, you can preheat an oiled grill pan over high heat on the stove top. Place vegetables of choice on the grill grates and cook, turning often, until the vegetables are charred to your liking, about 10-20 minutes. 
3. Prepare the crispy chickpeas. In a small bowl, mix together all of the spices until uniform. Set aside. Add the chickpeas to a cast iron skillet or another grill-safe pan. Sprinkle the spices evenly over the chickpeas. Mix the chickpeas until well coated in the spices. Place the cast iron skillet over the preheated grill. Cook, stirring often, until the chickpeas have browned and dried out, about 5-8 minutes. 
4. Toss the salad. Chop the grilled vegetables and cut the corn off the cob. Add to the large salad bowl with the massaged kale along with the spiced chickpeas and toss to combine. Drizzle with additional tahini dressing, as desired. 
5. Serve. Serve with fresh or grilled lemon wedges, and enjoy!

Serving Suggestions 

With the grilled chickpeas, this delicious grilled vegetable salad is hearty enough to enjoy as a main dish, but it can also be enjoyed as a healthy side dish alongside your favorite summer main. 

Try serving it with one of these summer staples: Grilled BBQ Tofu, Grillable Veggie Burgers, Vegan Twice Baked Potatoes, or Grilled Portobello Mushroom Burgers. Or, if you’re looking for additional summer sides, you might enjoy these blog favorites:

• Easy Avocado Corn Salad
• Easy Vegan Antipasto Skewers
• Buffalo Vegan Corn on the Cob with Ranch Dressing
• Mom’s Vegan Potato Salad
• Vegan Pasta Salad
• Classic Vegan Macaroni Salad

Recipe FAQs

More Summer Salad Recipes You May Enjoy:

Appetizers and Sides

Easy Avocado Corn Salad

Appetizers and Sides

Classic Vegan Macaroni Salad

Appetizers and Sides

Summer Cactus (Nopalitos) Salad | Vegan & Oil-Free

Appetizers and Sides

Grilled Romaine Lettuce (Easy + 3-Ingredients)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Grilled Vegetable Salad Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Celebrate grilling season with this Grilled Vegetable Salad! It’s the ultimate summer meal, loaded with chopped grilled veggies, crispy chickpeas, tender kale, and a Creamy Tahini Dressing to tie all of the flavors together.

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Ingredients

• 5-Minute Tahini Dressing
• 1 bunch kale, stems removed and roughly chopped
• 2 bell peppers, cut into thick slices
• 1 large zucchini, cut into thick rounds
• 1 bunch asparagus, ends removed and cut into thirds
• 4 oz. crimini mushrooms, cut into thick slices
• 2 ears corn, shucked
• 4 lemons, halved

Grilled Chickpeas

• 1 (15.5 oz) can chickpeas, drained and rinsed (about 1 1/2 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• Salt and black pepper, as desired

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Instructions

1. Place the kale into a large salad bowl along with about 1/2 of the tahini dressing. Using clean hands, massage the tahini into the kale by scrunching up large handfuls at a time until the kale softens and the tahini is well incorporated. Add more tahini dressing as needed or desired. Set aside.
2. For the vegetables: Preheat your grill on medium heat for 10 minutes. We didn’t use oil but you can oil it if you’d like. Alternatively you can preheat an oiled grill pan on high. Add the vegetables to the grill and cook, turning often, until they are charred to your liking, about 10-20 minutes depending on the grill and the vegetables. Some of the vegetables will cook faster than others depending on their size and variety.
3. For the chickpeas: In a small bowl, mix together all of the spices until uniform, and then set aside. Add the chickpeas to a cast iron skill (or a grill safe pan), and evenly sprinkle over the spices. Mix together until the chickpeas are well coated and then transfer the pan to a heated grill. Cook, stirring often, until the chickpeas have browned and dried out, about 5-8 minutes.
4. Assembly: Once the corn has cooled enough to handle, use a sharp knife to remove the the kernels from the cob. Place your desired amount of kale into your serving bowl and then dress it with vegetables and chickpeas. Drizzle some additional tahini dressing on top as desired and serve it with an extra half or wedge of lemon. Enjoy!

Notes

• We decided to grill a few lemons and use those in our tahini dressing. It added a fun charred element to them + the lemons were gorgeous!
• You can really use any vegetables of your choice in this salad, these are just what we had on hand this day!
• If you don’t have a cast iron skillet, you can cook the chickpeas on your stovetop. Add them to a pan over medium-low heat with the oil, stirring often, until they have browned a bit. You can also cook the chickpeas in your oven by placing the seasoned chickpeas on a lined pan and placing them into the oven at 400F for 20-25 minutes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree, Salad
• Method: Grill or Stovetop

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Grilled Vegetable Salad appeared first on Sweet Simple Vegan.

Chris and I have been busy in the kitchen recipe testing new oil-free vegan salad dressings that’ll keep you feeling satisfied and nourished all year long. So far our Avocado Dressing, Green Goddess Dressing, and Chipotle Dressing have been a hit, but we wanted to bring you a dressing that would pair seamlessly with your favorite Japanese cuisine. 

Introducing this Miso Dressing Recipe – it’s made with just 7 simple ingredients and is a quick and delicious way to boost the flavor of virtually any weeknight meal. From the saltiness of the miso, bit of sweetness from the agave, and zingy spice from the ginger and rice vinegar, you won’t be sorry you have a jar of this dressing waiting for you in the fridge! 

Equipment Needed

• Medium bowl
• Whisk

Ginger Miso Dressing Ideas

There’s no end to the options with this sauce. Drizzling it on a hearty, crunchy salad is one of our favorite ways to use it, but that’s not all it’s good for. You can also use it as a: 

• marinade for tofu, tempeh, or vegetable kebabs
• an easy weeknight stir-fry sauce
• flavorful dipping sauce for spring rolls, sushi, dumplings, etc. 
• sandwich or wrap spread
• savory roasted vegetable glaze or veggie dip 
• drizzled on healthy buddha bowls and grain bowls

Storage and Freezing Instructions

This homemade dressing will keep for up to 7 days in an airtight mason jar in the refrigerator. It will also keep in the freezer for up to 3 months. Great for weekly meal prep! 

Recipe FAQs

More Homemade Salad Dressings You May ENjoy:

Dressings

Italian Dressing

Dressings

Vegan Green Goddess Dressing (Trader Joe’s Copycat!)

Dressings

Easy Balsamic Vinaigrette

Dressings

5-Minute Tahini Dressing

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Ginger Miso Dressing Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: 5 (2 tablespoon) servings

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An easy, Japanese-inspired Ginger Miso Dressing you can whip up in a flash. Great for marinading, homemade stir fry recipes, or drizzling on your favorite salads. No high-speed blender or food processor required!

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Ingredients

• ⅓ cup seasoned rice vinegar
• 2 tablespoons tahini
• 1 tablespoon agave
• 1 tablespoon miso (we used Miso Master Chickpea Miso)*
• 1 tablespoon tamari*
• 1 teaspoon garlic powder
• 1/4–1/2” piece ginger*
• Dash of black pepper, if desired*

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Instructions

1. Add all of the ingredients to a medium bowl and whisk until smooth.
2. Adjust seasonings to taste and serve over your dish of choice.

Notes

• This dressing will keep for 7 days in an airtight container in the refrigerator.
• We started with 1/4″ of ginger and adjusted it to taste. You can also sub ground powdered ginger in as well. Start with 1/8 teaspoon and add more to taste.
• If you are not avoiding gluten, feel free to use soy sauce.
• Black pepper is optional and we actually left it out!

• Prep Time: 5 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Ginger Miso Dressing appeared first on Sweet Simple Vegan.

Dress your salad like a pro with this quick and easy Avocado Dressing Recipe! It’s made from wholesome, simple ingredients, ready in 5 minutes, and the perfect pair for your favorite leafy greens.

Avocado toast and Homemade Guacamole are staple ways to use up a ripe avocado, but if you haven’t used fresh avocado to make a salad dressing with an ultra creamy texture, you’re missing out! 

This vegan salad dressing is essentially a combination between our popular Vegan Green Goddess Dressing and our 5-Minute Tahini Dressing. It’s full of flavor, healthy fats (it’s free of refined oils!), and plant-based nutrition that will take your salad recipe to the next level. 

If you love our Avocado Pesto Pasta or Avocado Ranch Dressing, you will love this creamy salad dressing!

Ingredients You’ll Need 

• Avocado: We used a large avocado, or about 3/4 cup. For the best creamy texture, use a ripe avocado! 
• Tahini: The taste and “strength” of tahini can widely by brand. If you have tried tahini in the past and found it to be overly strong and bitter tasting, try Soom Tahini, or check out this in-depth Tahini Review from Minimalist Baker. Good quality tahini should be fairly neutral and mild. 
• Lemon: You’ll need fresh lemon juice from about 1/2 a lemon, or about 1 tablespoon. If preferred, you can also opt for fresh lime juice to make a creamy avocado lime dressing.
• Spices: Use the classic salt and black pepper combo, or add a garlicky taste with 1/2 teaspoon garlic powder or 1-2 garlic cloves.
• Herbs: We have used fresh dill, fresh chives, and fresh cilantro and all are delicious. Feel free to change it up based on the recipe you are drizzling this dressing on. If you are using fresh herbs, opt for 1 tablespoon. If you are using dried, use about 1 teaspoon. 

Equipment Needed

• High-speed blender or food processor
• Storage jar or airtight container with tight-fitting lid

How to Make Avocado Dressing

1. Place all ingredients in blender or food processor. 
2. Process on high for 15-30 seconds or until smooth. 
3. Add additional water, as needed, to achieve your desired consistency. 
4. Enjoy immediately or chill in the refrigerator until ready to serve!

Recipe FAQs

More Homemade Salad Dressing Recipes You May Enjoy:

Dressings

Italian Dressing

Dressings

5-Minute Tahini Dressing

Dressings

Vegan Green Goddess Dressing (Trader Joe’s Copycat!)

Dips Spreads & Sauces

Vegan Avocado Yogurt Ranch Dressing {oil-free}

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Avocado Dressing Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Chris @ Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: 10 servings

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Description

Dress your salad like a pro with this quick and easy Avocado Dressing Recipe! It’s made from wholesome, simple ingredients, ready in 5 minutes, and the perfect pair for your favorite leafy greens.

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Ingredients

• 1 large avocado (about 3/4 cup)
• 1/2 cup tahini
• Juice from 1/2 a lemon (1 tablespoon)
• 1 1/2 to 1 3/4 cups water*
• 1 teaspoon dried dill (or 1 tablespoon fresh)*(see notes)
• 1 teaspoon dried chives (or 1 tablespoon fresh)*
• Salt and pepper, to taste
• Optional: 1/2 teaspoon garlic powder or 1 clove garlic

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Instructions

1. Place all ingredients into a blender or food processor and blend on high for 15-30 seconds or until smooth. If dressing is too thick, add more water as needed to achieve desired consistency. Enjoy!

Notes

• You can replace water with vegetable broth for a more flavorful dressing.
• This pairs well with our Vegan Tempeh Bacon.
• Feel free to replace the dill and chives with any herb or herb blend that you would like. We have used cilantro in this recipe for tacos and it works well 🙂

• Prep Time: 5 minutes
• Category: Dressing
• Method: Blender
• Cuisine: Vegan

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Avocado Dressing Recipe appeared first on Sweet Simple Vegan.

Take your salads to the next level with this Smoky Chipotle Dressing! It’s rich, spicy, creamy, and 100% vegan, gluten-free, and oil-free. All you need is 7 simple ingredients for this meal prep fan-favorite. 

If you’ve browsed our homemade spreads and salad dressings, you can likely tell we love our creamy salad dressings. We’ve got Vegan Ranch Dressing, Vegan Caesar Dressing, Vegan Honey Mustard, Vegan Green Goddess Dressing, a Creamy Avocado Dressing and more! But we realized we were missing a dressing with a smoky, spicy flavor. 

This Chipotle dressing is an oil-free dressing that’s just as rich and flavorful as our Vegan Chipotle Sauce, but more suitable for drizzling on salads and grain bowls. It’s a dressing that’s inspired by a sauce my mom used to make which consisted of vegan mayo and chipotle peppers. To make ours a bit lighter, we subbed the vegan mayo with plain, unsweetened cashew yogurt. The final product turned out super tasty and so much more flavorful than store-bought dressings. We can’t wait for you to try it! 

Ingredients You’ll Need 

• Plain non-dairy yogurt: We used the Forager project, but any unsweetened non-dairy yogurt or vegan Greek yogurt of choice will work. 
• Chipotle peppers in adobo sauce: For this recipe, we used 2 chipotle peppers for a sweet heat, but if you are sensitive to spice, start with 1 and increase if desired. Leftover chipotle peppers can be used to make Creamy Chipotle Sauce, Vegan Chipotle Cheddar Cheese Dip and Vegan Chilaquiles.
• Smoked paprika: Adds smoky flavor and deep color to the dressing. 
• Lemon juice: Adds a bright and tangy flavor that balances the creaminess in the yogurt and the spiciness in the peppers. If needed, opt for fresh lime juice.  
• Aromatics: You’ll need a simple blend of garlic, shallot, sea salt, and black pepper for a savory flavor base. 
• Green onions: Finely chopped green onions add freshness and mild onion flavor. Or, for a stronger onion flavor, opt for finely diced red onion. 

Equipment Needed

• Food processor or high-speed blender

How to Make this Creamy Chipotle Dressing

1. Blend ingredients until creamy. Place all of the ingredients, except for the green onions, in a food processor or blender. Process on high until a creamy, smooth dressing forms. 
2. Mix in the green onions. Transfer the chipotle dressing to a small bowl, then add the green onions. Stir well to combine. 
3. Season and serve. Taste and adjust the salt and black pepper to taste, then enjoy immediately or chill in a glass jar until ready to use. 

Recipe FAQs

Storage Instructions

This chipotle dressing will keep in the fridge for up to 5 days. For optimal freshness, store the dressing in an airtight container, such as a mason jar. 

More Homemade Salad Dressing Recipes You May Enjoy:

Dressings

Italian Dressing

Dressings

5-Minute Tahini Dressing

Dressings

Vegan Green Goddess Dressing (Trader Joe’s Copycat!)

Dips Spreads & Sauces

Ginger Miso Dressing

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Creamy Chipotle Dressing Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chris @ Sweet Simple Vegan
• Yield: 12 (2 tablespoon) servings

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Take your salads to the next level with this Smoky Chipotle Dressing! It’s rich, spicy, creamy, and 100% vegan, gluten-free, and oil-free. All you need is 7 simple ingredients for this meal prep fan-favorite.

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Ingredients

• 1 1/2 cup unsweetened plain non-dairy yogurt (we used Forager Project)
• 2 chipotle peppers in adobo
• 1 tablespoon smoked paprika
• Juice of ½ lemon
• 1 clove of garlic
• 1/2 shallot
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon green onions, chopped

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Instructions

1. Add all of the ingredients except for the green onions to a food processor or blender and process on high until creamy.
2. Mix in the green onions and adjust seasonings to taste.

Nutrition facts label provided by Nutri Fox.

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