Creamy Non-Dairy Raspberry Walnut Vinaigrette


 Raspberry Walnut Vinaigrette - from

Sharing my all time favorite salad dressing today.     A light and creamy healthy addition to any type of salad. 

Raspberry Walnut Vinaigrette - from

 This post was supposed to be about some delicious spiced carrot cookies.  Obviously, it’s not.  That’s what happens when you scribble recipes on the backs of junk mail envelopes month after month, and then try to match them up with photos weeks later.  The cookie post was, is….all ready to go except I have no idea how much of what I put into them was.  Yikes!  Now it’s back to a new batch and experimentation to get them right again.  They were delicious and I’m anxious to share them with you.  For now, a simple vinaigrette.Raspberry Walnut Vinaigrette - from

Raspberry Walnut Vinaigrette - from

 This rich, creamy vinaigrette is highly adaptable to different tastes as well.  Add a little more sweet, some red pepper, more vinegar for a sharp tangy background.  It’s up to you but the basic for a great creamy dressing is right here in this version.

Raspberry Walnut Vinaigrette - from

Creamy Raspberry Walnut Vinaigrette
A fresh flavorful salad dressing full of vitamins, minerals and great taste!
  1. 1/2 cup fresh Raspberries, rinsed and then dried gently
  2. 1/2 cup Rice Vinegar
  3. 1/2 cup Walnut Oil
  4. Juice of 1 Orange
  5. 1/4 cup Filtered Water
  6. Handful of Raw Walnuts
  7. 1/2 tsp Black Pepper
  8. 1 tsp Sea Salt
  9. 1 tsp Italian Herbs
  10. 1 tsp Powdered Garlic or 1 clove fresh
  11. 2 - 4 Tbs. Date Sugar or Maple Syrup
  12. 1 - 2 Tbs. Miso Paste
  13. Added water to taste and consistency
  1. Soak the walnuts in the orange juice for an hour, or overnight in the fridge.
  2. Blend all ingredients in a high speed blender until smooth.
  1. Store refrigerated for up to 2 months.

 Raspberry Walnut Vinaigrette - from

Raspberry Walnut Vinaigrette - from


Raspberry Walnut Vinaigrette - from

 Raspberry Walnut Vinaigrette - from


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14 thoughts on “Creamy Non-Dairy Raspberry Walnut Vinaigrette

  1. The vegan 8

    Sounds and looks delicious Angela! I love the idea of walnuts and raspberries… I bet the smell is awesome too. Oh and you totally sound like me …. My recipe notebooks (I have 3) are such a mess and I have torn sticky notes everywhere. Thank God though as soon as I publish a recipe, I print it out and have a pretty, organized binder for all of them…should my site ever blowup, I always have a safe stash. 🙂

    1. Angela @

      Thanks Brandi. It most likely ended up in the recycle bin so back to square one. And I just realized that I left out the fresh raspberries from this recipe. …duh?
      It was about 1/2 cup mixed in.
      Good luck with your own files. Let me know if you come up with a good way to organize!

  2. thepeacepatch

    Everyone needs a giant chalkboard wall in their kitchen for recipe scribblings. or doodlings. 🙂
    Thanks so much for the vinaigrette…perfect for dipping veggie wraps! Cheers!

  3. narf77

    I have a doodle (chalk) board…pity I never clean it off and keep buying the same things over… and over…and over again on the shopping list 😉 This dressing looks splendiferous. I reckon it would be scrumptious over a savoury salad and would give a fruit salad a run for it’s money. Yummo, duel purpose and vegan…we win! 🙂

  4. Poppy

    Angela, this happens to me regularly and I never learn! I have 4 notebooks for recipe scribbled but still manage to lose some! This vinaigrette looks and sounds wonderful though, perfect for the summer!

      1. Poppy

        I still haven’t found walnut oil! I’ve done one more mask with coconut oil which was so lovely! So sorry about your recipe, I know how frustrating it is 🙁

  5. rika@vm

    What a creamy and tasty vinaigrette, Angela – so yummy with miso paste and other ingredients! Great idea using walnuts and raspberries in the vinaigrette, I’ve never used nuts in dressings before. I still have walnut oil sitting in the pantry, and it hasn’t been used for a year….eh! I remember that I scribbled something down for a recipe and couldn’t find it afterward, and from now on after making notes, I typed them up in my Evernote after the dish as quickly as possible!

    1. Angela @ Canned Time Post author

      Thanks so much Rika! I learned from Annie over at An Unrefined Vegan about using nuts for thickening up salad dressings. Works so well, and adds flavor too unlike some mayos. You might want to check your walnut oil. It has a short shelf life 😉 Hope you try this one, take care.

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