This vegan thousand island dressing is simple and delicious and ready in minutes. Perfect as a dip, topping or salad dressing.
This vegan thousand island makes a perfect salad dressing or baked potato topping!
When I was in my early 20’s and office temping around London, I worked at a major bank where they had a highly subsidized cafeteria.
Since I was not exactly rolling in the money, it was the best thing ever that I could get a super large baked potato for next to no money, and large quantities of the free thousand island dressing as a topping. That was a good lunch!
Ever since then I’ve had a soft spot for some thousand island dressing whether on a salad or on a baked potato. So of course a vegan version is a necessity!
And it’s so easy to make too. The main ingredients are just vegan mayonnaise and tomato sauce (ketchup).
Really, if you want to make it as simple as possible then you can literally make a 2-ingredient version.
But I like to jazz it up a bit more with some garlic powder, onion powder, paprika and white vinegar and then the result is totally divine!
And if you love this vegan thousand island then you’ll also love our vegan aioli and our vegan yum yum sauce.
How To Make Vegan Thousand Island Dressing
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan mayonnaise, ketchup, garlic powder, onion powder, paprika and distilled white vinegar to a measuring jug.
- Whisk together until well combined.
- Your vegan thousand island dressing is ready to serve!
Ingredient Notes
Vegan mayonnaise – you can use any store-bought brand of vegan mayonnaise, which is what I did with this recipe, but if you want to make your own vegan mayonnaise, then our vegan mayo recipe would fit the part really well for this.
Distilled white vinegar – is amazing for flavor! Other vinegars just don’t really compare for this.
Storing Instructions
Store leftover thousand island dressing in a sealed container in the fridge for 5-7 days.
More Delicious Vegan Dressings
- Vegan Caesar Dressing
- Vegan Ranch Dressing
- Tahini Salad Dressing
- Vegan Ranch Dressing
- Vegan Green Goddess Dressing
- Cashew Dressing
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Thousand Island Dressing
Ingredients
- ½ cup Vegan Mayonnaise (120g)
- 2 Tablespoons Ketchup
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Paprika
- 1 teaspoon Distilled White Vinegar
Instructions
- Place all ingredients into a bowl or measuring jug and whisk until well combined.
- Keep stored in the fridge and enjoy as a dip, dressing or topping.
Notes
- Vegan mayonnaise – you can use any store-bought brand of vegan mayonnaise, which is what I did with this recipe, but if you want to make your own vegan mayonnaise, then our vegan mayo recipe would fit the part really well for this.
- Distilled white vinegar – is amazing for flavor! Other vinegars just don’t really compare for this.
- Storing: Store leftover thousand island dressing in a sealed container in the fridge for 5-7 days.
Celebrated our first Vegan Christmas this year and I said to my husband that I really wanted my pasta salad (pasta with thousand island dressing) he was prepared to let me have it the old way but I insisted on trying this. What a hit!! Even all my family ate just as much as they usually do and their faces when I told them it was vegan was priceless! Definitely be making this more often
Wonderful! Thanks for sharing Kez!
Very good dressing. Haven’t had “real” thousand island since I went vegan in 1989 but my non vegetarian wife said it tasted like the “real” thing.
I only had half the ingredients and it was still delicious (next time I’ll be sure to add the vinegar and paprika) But amazing nonetheless. I paired it with some bell pepper slices for a healthy snack.
Awesome! Thanks Chae!
Love this salad dressing. Super easy to make!!
Definitely an easy and palatable dressing for any salad and for that delicious baked potato topping.
It sure is! Thanks for posting! 🙂
Hi, I’m not a vegan but I do use a lot of your recipes, I made your vegan mayo and used half a portion of that to make this recipe, it is easy and totally delicious. So far I’ve had it with jacket potato and salad for yesterday’s dinner veg sticks for today’s lunch and there is a bit left for tomorrow. I’ll definitely be making this again.
Fantastic to hear that Janet, thanks for sharing! 🙂