Greek Salad Dressing (No Oil)

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Salads are only as good as their dressing, and if you’re tired of store-bought bottles full of oils and preservatives, this creamy Greek salad dressing is your new go-to. Made with cannellini beans as a base, it’s creamy, tangy, herby, and naturally plant-powered. Best of all? No oil, no dairy, and no fuss.

This recipe is perfect for anyone trying to eat a little cleaner without sacrificing flavor—or creaminess. Whether you’re topping a classic Greek salad, using it as a dip for raw veggies, or spreading it on a wrap, this dressing is proof that healthy can taste amazing.

Why You’ll Love This Greek Salad Dressing

Let’s be real: the right dressing can make or break a salad. And while traditional Greek dressings are often loaded with olive oil, this version flips the script. It’s:

• Creamy and satisfying without any dairy or oil
• High in protein thanks to cannellini beans
• Easy to blend up in minutes
• Naturally gluten-free, vegan, and nut-free
• Loaded with zesty Greek-inspired herbs
• Perfect as a dressing, dip, or sandwich spread

If you’re looking for a way to elevate your lunch salads or add a flavorful twist to your meal prep routine, this one’s for you.

The Secret Ingredient: Cannellini Beans

The creamy texture of this dressing comes from a can of humble cannellini beans. These soft white beans are mild in flavor, blend up beautifully smooth, and bring a dose of plant-based protein and fiber to your meal. They also thicken the dressing naturally without any emulsifiers or starches.

Using beans as a base is a brilliant way to replace heavy oils or dairy-based ingredients in dressings. Plus, it keeps the recipe hearty and satisfying enough to turn a basic salad into a filling meal.

Ways to Use This Dressing

While it’s perfect on a classic Greek salad—think romaine, cucumber, tomato, olives, and red onion—this dressing is super versatile. Try it:

• Drizzled over grain bowls or roasted vegetables
• As a dip for fresh veggie sticks or pita chips
• Spread inside wraps or sandwiches in place of mayo
• As a dressing for a cold pasta salad or chickpea salad
• Thinned with a little extra water or lemon to make a marinade for tofu or tempeh

How to Make Greek Salad Dressing

Ingredients

• 1 15 ounce can of cannellini beans, drained and rinsed
• Juice from one lemon (or about 3 Tablespoons of lemon juice)
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 Tablespoon Dijon mustard
• ½ Tablespoon red wine vinegar
• ½ teaspoon maple syrup

Instructions

Step 1 – Add All Ingredients to a Blender

Place the beans, lemon juice, garlic powder, parsley, onion powder, oregano, salt, Dijon mustard, red wine vinegar, and maple syrup into your blender or food processor. A high-powered blender like a Blendtec works best, especially if you’re aiming for a super smooth finish.

Step 2 – Blend Until Creamy

Blend until the dressing is completely smooth. If it’s too thick, add a tablespoon or two of water at a time until you reach your desired consistency. You want it pourable, but still thick enough to cling to greens.

Step 3 – Taste and Adjust

Give it a taste and tweak as needed. Add more lemon juice for brightness, more mustard for bite, or a pinch more salt if it feels flat.

Step 4 – Store

Transfer to a jar or airtight container. The dressing will thicken slightly in the fridge. Store for up to 5 days. Give it a stir (or shake) before each use.

Recipe Tips and Variations

Here are a few ways to customize the recipe or switch it up depending on what you have:

Use Other Beans – If you don’t have cannellini beans, you can use great northern beans or even chickpeas. Just note that chickpeas will give a slightly grainier texture.

Add Fresh Herbs – Have fresh parsley or oregano on hand? Swap in fresh herbs for dried (triple the amount), or blend in some fresh basil or dill for extra Mediterranean flair.

Make It Spicy – Add a pinch of red pepper flakes or a splash of hot sauce for a spicy version.

Make It Extra Creamy – Want it thicker for a dip? Reduce the lemon juice slightly and skip the added water altogether. Perfect for dunking raw veggies.

More Plant Based Salad Dressings

If you like this recipe, you love these plant based recipes too:

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