This easy balsamic date dressing is creamy, tangy, slightly sweet and so flavorful! You’ll want to put it on everything.
Do you love salads but get bored of your usual dressings? Then you need to try this fantastic combination of balsamic vinegar, Medjool dates, mustard and a few spices.
It’s the next best thing right after our yogurt garlic sauce and vegan honey mustard dressing.
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Not only is it free from refined ingredients like sugar, syrup or oil, but it’s also easy to make in a blender and stores well in the fridge.
With our collection of vegan salad dressings, you never need another store-bought version again!
Why you’ll love it
- Flavorful & customizable
- Whole food plant-based
- Perfect for meal prep
- Lower in calories & fat
- Delicious on salads, sandwiches or bowls
- Easy to make in 5 minutes
Eating your veggies has never been more delicious, so make this dressing!
Ingredients needed
How to make balsamic date dressing
- Soak your dates in hot water for 30 minutes.
- Reserve the soaking water and add some of it alongside the drained dates to a small blender.
- Blend to create a date paste.
- Add the remaining ingredients and blend again until smooth.
- Adjust to taste preferences.
- Enjoy!
Storage & serving
You can use this date dressing immediately or store it in a lidded container in the fridge for up to a week.
If you want to freeze it, the texture might change but you can give it a thorough stir once thawed and use it anyways!
Serve over roast sweet potato salad, quinoa veggie bowl, tofu nourish bowl, spinach fig salad or this rainbow Buddha bowl.
Flavor options
- Choose your favorite vinegar for this dressing.
- Swap the dates for dried figs to make it fruitier!
- Add dried herbs like oregano or thyme.
- Make it heartier by adding some olive oil!
- Increase the amount of cayenne or garlic.
More easy condiments
Try these delicious sauces and dressing next!
- Easy Tofu Ranch
- Healthy Peanut Sauce
- Blueberry Yogurt Dressing
- Low-Fat Cheese Sauce
- Healthy Stir-Fry Sauce
Did you make our easy balsamic date dressing and like it? Comment below, leave a rating and don’t forget to Pin it here!
Ingredients
- ½ cup dates pitted (70 g)
- ¼ cup reserved soaking water 60 ml
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons mustard
- 3-4 tablespoons soy milk
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Pinch of garlic powder
Instructions
- Cover the dates in hot water and let them soak in a small bowl for 30 minutes. Drain them but reserve the soaking water.
- Place the dates and ¼ cup of the reserved soaking water into a small blender or food processor. Process until smooth.
- Add vinegar, mustard, salt, cayenne and garlic powder. Process until combined, then adjust to taste preferences.
- Add an extra tablespoon of water to thin it out if you like and enjoy your dressing!
Notes
- We like dijon mustard for this recipe but feel free to use your favorite!
- Feel free to drizzle in some olive oil when processing your dressing.
- Soy milk can be swapped for almond milk.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Bravo et merci Alena pour ton beau travail. Tu as une belle variété et toutes tes recettes nous donnent le goût de les essayer. Je vais certainement en essayer quelques-unes, dont la vinaigrette balsamique aux dattes. Je pense qu’il y a une erreur dans les quantités de dattes et d’eau. 70 t. de dattes, hum…
This is delicious!! My husband thought it was a French dressing when he tasted it and I agree it reminds me of that. Sooo good and can’t wait to have it on my Buddha bowls this week.
Delicious! I made extra dressing and roasted sweet potatoes. We look forward to eating this on a regular basis. Thank you!