Anti-Oxidant Cherry Walnut Vinaigrette A classic vinaigrette bursting with anti-oxidants rich cherries, sherry vinegar, and zesty Dijon mustard, complemented perfectly by rich and nutty Octonuts Walnut Oil. Walnut oil is wonderful in traditional vinaigrettes! It boasts an abundance of Omega-3 and Omega-6 fats, and is delicious to boot. Try this vinaigrette on all kinds of salads year round-the sweetness of the cherries and creamy walnut oil will really wake up even the plainest greens! We love to pair it with salads topped with roasted walnuts and fresh fruits like blueberries!Homemade Vegan Salad Dressings
Recipe type: Dressing
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Creamy Caper Dressing
  • ½ cup Octonuts Almond Oil
  • ½ cup cashews, soaked
  • 2 tablespoons capers
  • 1 tablespoon caper juice
  • ¼ cup water + more as needed
  • 1 clove garlic
  • 1 teaspoon mustard
  • Salt to taste
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lecithin (optional)
Carrot Ginger Dressing
  • 6 carrots peeled and roasted
  • 1 shallot chopped
  • 2 tablespoons grated ginger
  • 1 tablespoon soy sauce
  • ¼ cup rice vinegar
  • ½ cup water
  • ½ cup Octonuts Almond Oil
Antioxidant Cherry Walnut Dressing
  • 8 oz frozen cherries, thawed
  • ½ cup sherry or red wine vinegar
  • 4 tablespoons coconut sugar
  • 1 tablespoon dijon mustard
  • 1 clove garlic
  • ½ cup Octonuts Walnut Oil
  • 1 pinch black pepper
  • ¼ teaspoon sea salt
Creamy Caper Dressing
  1. Place the Octonuts Almond Oil, cashews, capers, caper juice, water, garlic, mustard, sea salt, dill, and lecithin in a blender and puree until smooth and creamy. Will keep refrigerated for up to 2 weeks.
Carrot Ginger Dressing
  1. To roast the carrots, pre-heat your oven to 400°F. Peel the carrots, toss them in Octonuts Almond Oil, and place them on a parchment lined sheet pan. Roast in the oven for 15-20 minutes or until tender. Remove from the oven and allow to cool. Chop the roasted carrots into smaller pieces.
  2. Place the chopped carrot into a blender along with the shallot, grated ginger, soy sauce, rice vinegar, water and Octonuts Almond Oil. Purée until smooth.
  3. Mix this with a little more water as desired and adjust the seasoning with sea salt to taste. Will keep refrigerated up to two weeks.
Antioxidant Cherry Walnut Vinaigrette
  1. Place the cherries, red wine vinegar, coconut sugar, mustard, and garlic into a blender. Purée until well combined and the start to slowly add the walnut oil while the blender is running on low.
  2. After all the walnut oil has been incorporated, add the black pepper and sea salt and adjust seasoning to taste.
Recipe by Plant Craft at