Lemon Garlic Dressing (Vegan)

This vegan lemon garlic dressing is completely oil-free and gets its body from an unexpected source: blended cucumber. Half a cucumber pureed with onion, apple cider vinegar, water, lemon juice, and garlic creates a smooth, pourable dressing with real substance that doesn’t rely on oil to coat your salad greens.

The cucumber is the genius here. It adds a cool, fresh flavor and enough body to give the dressing a coating consistency without any fat at all. Blended smooth, it disappears into the base, leaving behind just its flavor and texture.

Apple cider vinegar provides the acid backbone. A full cup means this dressing is sharp and assertive, which works when you’re not using oil to mellow the acidity. The lemon juice adds a second layer of citrus brightness that rounds out the vinegar’s bite.

Celery seeds and dill weed give this a distinctly herby, almost ranch-like character. Combined with the raw garlic and parsley, you get a dressing that’s aromatic and flavorful enough to make a plain green salad interesting.

Kitchen Tips

• Blend until completely smooth. Any remaining chunks of cucumber or onion create an uneven texture
• Two raw garlic cloves is bold. If you prefer a milder garlic flavor, use one clove or let the dressing sit overnight in the fridge. Raw garlic mellows over time
• This keeps well refrigerated for up to a week. The flavors develop and balance as it sits
• Shake or stir before using since the dressing can separate slightly during storage

Variations

• Add a tablespoon of tahini for a creamier, slightly nutty version that’s still vegan
• Swap dill for fresh basil for an Italian-style vinaigrette
• Use this as a marinade for grilled vegetables or tofu, not just a salad dressing