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Vegan Russian Dressing in a Bowl

Vegan Russian Dressing

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan


Creamy, sweet, tangy, and salty, this lightened up Vegan Russian Dressing is quick and easy to make. This sauce is great for vegan reubens.


  • 16 oz silken tofu (or 2 cups soaked cashews/sunflower seeds/beans)
  • The juice of 1 medium lemon
  • 3 tbsp ketchup
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • 1 tsp nutritional yeast
  • ¾ tsp paprika


  • Combine: Add all ingredients to a blender or food processor and combine until smooth. Taste and adjust seasonings if desired.
  • Serve: Pour on your favorite salad or spread on your favorite sandwich.
  • Store: Refrigerate leftover dressing in an airtight container for up to 1 week.


  • Note 1: This is perfect on a Reuben sandwich using my vegan pastrami, just sayin’.
  • Note 2: If you abhor ketchup, you could use a squeeze of tomato paste or a small amount of tomato sauce and a pinch of some kind of sugar.
  • Note 3: This dressing also makes a great dip for baked potato wedges (i.e. “fries”), on top of a baked potato, or as a salad dressing (I love it on a big chopped salad).
  • Prep Time: 5 minutes
  • Category: Ingredient
  • Method: Blender
  • Cuisine: American

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Vegan Russian Dressing