Dairy Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this apple cider vinaigrette is the kind of homemade dressing that makes you wonder why you ever bought a bottle. The combination of honey, fresh thyme, turmeric, and ginger gives it a complexity that goes way beyond a basic oil-and-vinegar situation. Store-bought dressings are notorious for sneaking in dairy-derived ingredients like buttermilk, whey, or cream, so mixing your own from scratch is genuinely the safest and most satisfying route. Every ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Make a batch on Sunday and keep it in a jar in the fridge for up to a week, ready to pull out whenever a salad, grain bowl, or roasted veggie situation calls for something special.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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