Condiments, Salads, Vegan

Thousand Island Dressing.

Thousand Island Dressing dates back to the beginning of the 20th century and was undoubtedly invented in the US. It’s now a global standard …with endless variations.

Here’s mine. Plant-based.  Naturally.

It’s a dressing that will work with a fresh green salad and stand up equally well to powerful flavours like a vegan BBQ’d mushroom and sweet pepper kebab or chilli bean burgers.

What’s not to like?

It has a surprising number of ingredients… and feel free to adjust quantities of each ingredient according to personal taste.

Moreover ….for extra pizzazz you can add even more 🙂

… maybe half-a-dozen crisp green (pitted) olives…

a small handful of pickled dill cucumbers….

… or a couple of red hot finger chillies…

… a big bunch of fresh herbs….

… or a couple of chopped spring onions …




makes about 250ml……


  • 100gms. vegan mayonnaise ( home-made or shop-bought)
  • 25ml. olive oil – (cold-pressed extra-virgin)
  • juice of 1/2 lemon
  • 1 good tsp. mustard (I used dijon)
  • 1 good tbs. tomato puree/paste
  • 100ml. soya cream
  • 2 garlic cloves
  • 1/4 tsp. chilli powder
  • 1/2 tsp. salt
  • 1 tsp. sugar (I used raw light muscovado)


  • Peel the garlic cloves, juice the 1/2 lemon and then place everything in the blender and blitz until smooth.
  • Taste and adjust flavours to your liking.
  • If adding extras such as pickles, olives or spring onions, herbs or chillies: add them to the dressing in the blender at the end, and blitz on low pulse so they don’t blend completely. This will add some texture to the dressing.
  • Chill it for an hour or so….

Keeps for a couple of days in the fridge…














4 thoughts on “Thousand Island Dressing.”

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