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Cranberry salad dressing in a glass mason jar.

Cranberry Salad Dressing (Dairy-Free)

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1/2 cup
  • Category: Salads
  • Method: Blend
  • Cuisine: American


Cranberry Salad Dressing with tart cranberries, balsamic vinegar, maple syrup and tahini will be your go-to holiday salad dressing! It’s smooth and creamy, without any oil or dairy, and it comes together easily with just five ingredients.


  • 1 cup cranberries, fresh or frozen
  • 2 tablespoons + 1/3 cup water (divided)
  • 2 tablespoons tahini
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • Pinch of kosher salt


  1. Add the cranberries and 2 tablespoons of water to a small sauce pan. Cover and simmer on low heat for 10 minutes, or until the cranberries have softened. Mash the berries with a fork to create a jam.
  2. Add the cranberries to a blender, along with the remaining water and other ingredients. Blend on high for 30-60 seconds, or until smooth and creamy.
  3. Store in an airtight glass container or jar in the refrigerator for 4-5 days.


  1. If you like your salad dressings a little less creamy, just add more water. If you like it thicker, add less water.
  2. If you like your dressings sweeter, just add a bit more maple syrup.
  3. You’ll need a blender for this recipe. I like to prepare salad dressings in the small smoothie cup that came with our blender as it blitzes up the ingredients quickly and tends to result in a smoother texture than the larger blender jar.
  4. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: cranberry balsamic, dairy-free salad dressing