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Cranberry salad dressing in a glass mason jar.
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Cranberry Salad Dressing (Dairy-Free)

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.
Course Salads
Cuisine American
Keyword cranberry balsamic, dairy-free salad dressing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 74kcal
Author Leanne

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 kosher salt

Instructions

  • 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.
  • 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.
  • Store in an airtight glass container or jar in the refrigerator for 4-5 days.

Notes

  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.

Nutrition

Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.4mg