National Celiac Awareness Month, Day 29: Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing

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We want to show some love to the vinaigrette for National Celiac Awarness Day because we love a good vinaigrette and, sadly, not all are gluten-free. Some balsamic vinegars contain caramel coloring and some caramel coloring contains gluten. In general, the more pricey balsamic vinegars are true vinegars, and won’t contain coloring. It is important to check the label to make sure that it is strictly vinegar.

We used white balsamic vinegar in this recipe for a few reasons. White balsamic vinegar is lighter in color and not as prone to being artificially colored, unlike dark balsamic, and so tends to be a safe bet for those who are celiac. It also tends to be less expensive than the dark balsamic dressings, which we like. Also, it has a lighter flavor than dark balsamic which is perfect for salads, and great for summer. It is perfect for those who find balsamic dressing to be overpowering. We also used avocado oil in this recipe, instead of the traditional olive oil. Avocado oil has a delicious, buttery taste that compliments the creaminess of this dressing really well. Avocado oil is also chock full of omega-3 and omega-6 fatty acids, and Vitamin E, which is excellent for your health. If you cannot live without your extra virgin olive oil, though, by all means feel free to swap it out in a 1:1 ratio!

Vegan, Gluten-Free Creamy White Balsamic Vinaigrette Dressing


  • 3 tablespoons Vegenaise mayonnaise alternative
  • 1 Tablespoon gluten-free dijon mustard
  • 1 Tablespoon agave syrup (or pure maple syrup)
  • 1/2 – 3/4 cup white balsamic vinegar  (depending on how vinegar-y you like it; we have some serious vinegar lovers around here)
  • 3/4 cup of avocado oil
  • 2 tablespoons of lemon juice
  • 3-4 cloves of crushed garlic, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried parsley (or fresh minced)
  • Sea salt and pepper to taste


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Mix dry ingredients, onion powder, celery salt, dried parsley, sea salt and pepper together and set aside. Combine Vegenaise, dijon, agave syrup, balsamic, avocado oil, garlic in electric mixer (or whisk by hand if you don’t have an electric mixer). Once combined, slowly add dry ingredients and further mix, slowly. Salt to taste.

This tastes outstanding on your favorite salad, or can be used for a marinade for your favorite grilling veggies!

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