Name: Sun-Dried Tomato Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup oil-packed sun-dried tomatoes, drained; 1/2 cup coconut milk; 2 tablespoons olive oil (or oil from the sun-dried tomatoes); 1 teaspoon dried oregano; 1 clove garlic; Kosher salt; fresh cracked pepper; splash of water

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This creamy vegan sun-dried tomato dressing comes together with just 5 ingredients in less than 5 minutes. It’s flavor-forward with oil-packed sun-dried tomatoes, fresh garlic, dried oregano, and a (not so) secret ingredient that makes this dressing so smooth and yummy – while still being totally vegan!

Spoon scooping sun-dried tomato dressing out of a mason jar

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You Will Love This

It’s super simple! With minimal prep work and only a handful of ingredients, you can throw this sun-dried tomato dressing together in just minutes. Let your blender do all the hard work!
You’ll only dirty one dish to make it! Throw all the ingredients into a food processor or blender and whirl away! The blender does everything for you and you’ve only got one dirty dish to wash!
It is versatile! Not only is this a delicious salad dressing – but you can also use it as a pasta sauce! Toss it with your favorite noodles, add a handful of mixed greens, and some nutritional yeast or Parmesan and dinner is done! It also tastes great with grilled fish or chicken if you’re not following a plant-based diet. This is a delicious dressing that can be used as a special sauce all summer!

Overhead shot of a massaged kale salad with white beans and tomato dressing

Instructions

This recipe uses just a few flavorful ingredients and a base of coconut milk to create an ultra creamy, flavor packed sun-dried tomato dressing!

Shot of the ingredients to make sun-dried tomato dressing on a white marble counter top

Add sun-dried tomatoes, coconut milk, oil, oregano, garlic, salt, and pepper to a high-speed blender or food processor.

Overhead shot of the ingredients to make sun dried tomato dressing in a blender attachment

Blend until everything is finely minced and well combined. Add a splash or two of water to loosen it up until it reaches your desired consistency.

Overhead shot of sun dried tomato dressing in a mason jar

Serve with your favorite salads!

Overhead shot of a large white platter filled with white bean kale salad with tomato dressing

Tips

Use oil-packed sun-dried tomatoes for this dressing! If all you have are the dried ones that come in the bag, those will still work, but you’ll have to add a bit more olive oil and blend for a bit longer to get a smooth consistency. I find that the oil-packed sun-dried tomatoes tend to break down easier in the blender than the dry ones.
This is the high-speed blender smoothie attachment that I use to make this recipe. I find that the smoothie attachment (rather than the large blender pitcher attachment) gives me the smoothest dressing and more finely minces everything. A good quality food processor would work as well.
You can store this dressing in an airtight container for up to 5 days. Season to taste with salt before eating if you are enjoying this dressing at a later date.
Pick a high-quality full fat coconut milk. You might have to try a few different kinds before you find the one that you love – this is my personal favorite coconut milk. Full-fat coconut milk is what you need for this dressing – not the kind of coconut milk that comes in a carton. Coconut milk from a carton will not give you the same creamy texture or as much flavor.

Small mason jar filled with creamy vegan sun-dried tomato dressing

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