This zesty and vibrant Vegan Basil Balsamic Vinaigrette Recipe comes together in just 5 minutes! Whenever I have fresh basil, this is the homemade salad dressing I make. Not only will it enhance any fresh greens, it’s perfect for crudites, pasta salad, as a sandwich spread, or honestly I sometimes grab a spoon and enjoy!
Making your own vegan salad dressings is so much healthier than buying store-bought dressings….and much easier than you think! This easy dressing recipe uses basic ingredients like sweet balsamic vinegar, and fresh basil…for an aromatic, flavorful and bold dressing with the power to make all your favorite salads taste better.
If you’re looking for a balsamic dressing for pasta salad, this is it. Period. End of story.
I love to use this Basil Balsamic Vinaigrette on my beet salad, drizzled over grilled asparagus or any roasted vegetables. It’s delicious poured over cherry tomatoes with thinly sliced red onion and this creamy balsamic dressing also makes a great marinade. It will make any salad greens, including bitter greens, taste infinitely better.
If you have leftover basil after making this recipe, I highly recommend my vegan basil pesto. It’s easy to make, incredibly delicious, loaded with fresh flavor and it’s freezer friendly.
Ingredients and Substitutions
- Olive oil: Stay away from overly processed vegetable and seed oils. Stick with extra virgin olive oil.
- Balsamic Vinegar: A good quality aged balsamic, or a white balsamic vinegar will add the best flavor to this easy recipe. Substitute, if you must, with red wine vinegar, white wine vinegar or fresh lemon juice—this would produce a lemon basil vinaigrette—also delicious.
- Fresh herbs: Fresh basil leaves bring on big flavor, and I’m here for the sweet basil…I mean, It’s a basil dressing after all. Fresh oregano, parsley or thyme would also work….the key is to use fresh herbs rather than dried.
- Garlic: I used a microplane to finely grate the garlic before it blends into the dressing. I think a fresh garlic clove is the way to go…but 1 teaspoon of garlic powder (not garlic salt) would be a fine sub.
- Date: Using medjool dates is my favorite way to sweeten dressing recipes. you can substitute 1-2 teaspoons of raisins for the date.
- Dijon mustard: Just one teaspoon really adds great flavor and helps produce a creamier dressing. Mustard powder is good in a pinch.
How to make it
You’ll need an immersion blender or a food processor to make this creamy balsamic dressing.
Gather fresh basil, olive oil, balsamic vinegar, pitted date, salt, and black pepper into a tall jar, or bowl of food processor.
Use a microplane to grate garlic onto the rest of the ingredients. Pour on ¼ cup water and process until emulsified, smooth and creamy.
If dressing is too thick, add 1-2 tablespoons water until balsamic dressing reaches a pourable consistency.
Balsamic Vinaigrette takes even a simple green salad to the next level.
Debra’s Pro Tips
- Use less water for a thicker consistency (if you’re using as a dip or sandwich spread) more water for a thinner, pourable dressing.
- Add a shallot or ¼ small red onion for even more bold flavor.
- Once vinaigrette has emulsified into a creamy dressing, it will stay that way. Stir in a bit of warm water to thin, if needed, making sure it’s totally incorporated. Or you can take the dressing from the fridge and place the jar into a bowl of hot water to “warm it up” making it pourable again.
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📖 Recipe
Basil Balsamic Vinaigrette
Ingredients
- ½ cup packed basil leaves
- ½ cup extra virgin olive oil
- 3 tablespoon balsamic vinegar
- ¼ cup water
- 1 clove garlic
- 1 teaspoon dijon mustard
- 1 medjool dates
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
Instructions
- Place all ingredients into the bowl of a food processor. Blend until smooth.
Notes
- Store: The best way to store this Basil Balsamic Vinaigrette is in a glass jar with tight fitting lid. I use a mason jar, but any airtight container will keep this dressing fresh.
- Refrigerator: This dressing will stay good in the refrigerator for up to 2 weeks. It’s best served at room temperature. If it’s cold and congealed, let the jar sit in warm water for a couple of minutes. Stir before serving.
- Freezer: You can freeze this for 3-6 months, depending on the quality of your freezer. Leave extra room in the jar to allow it to expand. Thaw in the fridge or let the jar sit in warm (not hot) water.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Chana
What can I use instead of dates?
Debra Klein
You can use 1-2 teaspoons of raisins instead of the date. Or, make the dressing without the date. Taste. If it’s too strong and you feel it needs to be sweeter, add a splash of maple syrup or a squirt of honey. Blend well.
CHANA
Is there a way to reduce the oil?
Debra Klein
You can try swapping the quantities of water/oil….so use just 1/4 cup olive oil and increase the water to 1/2 cup. Any less and I’m not sure it will emulsify. Or, you could try using 1/4 cup tahini and 1/4 cup oil, leaving everything else the same.
Elizabeth
This recipe is so easy and made dressing in minutes. Finally a way to use all the Basil on my windowsill up!
Debra Klein
Exactly…you can also try my basil pesto recipe for that fresh basil.
Kim Beaulieu
This recipe is outstanding. I made it last night and used it on a grilled chicken salad. The date in the vinaigrette just took this to the next level. Can’t wait to make it again.
Debra Klein
Fabulous…thanks for letting us know how you used it.
Bernice
Such an easy and tasty vinaigrette. I especially loved the addition of the date as a natural sweetener. This vinaigrette goes well with any salad from a basic chopped salad to a tomato salad.
Debra Klein
Totally!
Giangi Townsend
Fantastic recipe! Easy to make and so savory. The basil gives it that extra push of flavor.
We enjoyed it with a simple tomato salad, and it was so yummy.
Thank you.
Debra Klein
You’re welcome.
Lisa
This is really tasty and so easy and quick to make! Great idea for using up basil. Thanks!
Debra Klein
Agreed….the basil is my favorite part!
Helen at the Lazy Gastronome
This dressing is amazing. Using the dates to sweeten the balsamic is brilliant. It tastes so good!
Debra Klein
Thanks Helen!
Pauline Stephenson
I followed this exactly and mine turned out not a very appealing color, brown, not a nice yellowish color shown here. Maybe I will used a white vinegar version
Debra Klein
Between the basil, the date and the balsamic, the dressing does tend to be on the darker side. I hope you enjoyed the taste, and definitely a lighter color vinegar will produce a lighter color dressing.
Pauline Stephenson
Delicious. Its a keeper, everyone who has tasted it has loved it, passing recipe forward to friends. I didn’t have the date, used maple syrup as you suggested😊
Debra Klein
Thank you….for spreading the love!
Nadia S
Excellent Recipe, and very versatile. Everyone liked it.
Ill use it in all my salads that need Basil Balsamic Vinaigrette.
Thank You so much!
Debra Klein
You’re welcome…glad it was a hit for you.