Creamy Salad Dressing Without Oil – A Multi-Use Dressing

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This creamy salad dressing without oil is made from scratch with whole, real ingredients like sour cream, eggs, and apple cider vinegar—no preservatives, no oil, and no fuss. A quick stovetop recipe that’s perfect for salads, slaws, sandwiches and more.

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This creamy, tangy salad dressing has been in my family for generations—long before store-bought dressings were even a thing. It’s a timeless recipe passed down from my grandma, and trust me, it still holds up today.

Made entirely from scratch and completely oil-free, it’s a wholesome, flavorful addition to more than just salads. Use it as a spread on your favorite sandwich, a dressing for slaws, or a dip for fresh veggies. Its rich, zesty flavor and smooth texture make it incredibly versatile.

Whether you’re embracing a whole food lifestyle or simply love recipes with a story, you’ll fall in love with this homemade classic that’s stood the test of time—one spoonful at a time.

Why You’ll Love This No Oil Salad Dressing

• Oil-free, but still rich and creamy
• Quick stovetop prep in under 10 minutes
• Uses pantry staples and real ingredients
• Versatile: great on green salads, coleslaw, as a veggie dip, or a spread for a sandwhich

Ingredients & Substitutions

This creamy, tangy dressing is made from simple, real-food ingredients—most of which you probably already have in your kitchen.

• Eggs (2 large) – The eggs help naturally thicken the dressing as it heats, creating a rich, custard-like base.
• Flour (1 tablespoon) – Just a bit of flour helps the dressing achieve that perfectly smooth and creamy texture.
  • Substitution: Use arrowroot or cornstarch for a gluten-free option.
• Apple Cider Vinegar (1/4 cup) – This gives the dressing its tangy bite and helps balance the richness of the sour cream.
  • Substitution: White wine vinegar or lemon juice work well if you don’t have apple cider vinegar.
• Sour Cream (1 cup) – Sour cream is the creamy base that replaces traditional oils and keeps this dressing smooth and luscious.
  • Substitution: Greek yogurt works well for a protein-packed version.
• Sugar (1/2 cup) – A little sweetness helps mellow the vinegar and round out the flavors.
  • Substitution: Honey, maple syrup, or coconut sugar are great alternatives.
• Yellow Mustard (1/2 teaspoon) – Adds just a touch of brightness and depth without overpowering the flavor.
  • Substitution: Dijon mustard for a bolder flavor, or omit it if you prefer a more neutral taste.
• Water (1/4 cup) – This thins out the dressing to the perfect pourable consistency.
• Salt (Pinch) – Salt brings all the flavors together and balances the sweetness and tang.

How to Make This Creamy Salad Dressing Without Oil

• Whisk the Ingredients
  • In a medium saucepan (off the heat), whisk together the eggs, flour, apple cider vinegar, sour cream, sugar, yellow mustard, water, and a pinch of salt. Whisk until smooth and fully combined—this helps prevent lumps once heated.
• Heat and Thicken
  • Place the saucepan over medium heat. Cook the mixture, whisking constantly, for about 5–7 minutes or until it begins to thicken. You’re looking for a smooth, pourable consistency—similar to a warm custard. Don’t walk away during this step; constant whisking prevents curdling and ensures even thickening.
• Cool and Store
  • Once thickened, remove the pan from the heat and let the dressing cool slightly. Transfer to a glass jar or airtight container and refrigerate. It will continue to thicken slightly as it chills. These are my favorite jars and lids for pouring dressing!
• Serve and Enjoy
  • Serve chilled or at room temperature. This dressing is perfect on leafy greens, slaws, roasted vegetables, grain bowls, or even as a spread on sandwiches.

Serving Suggestions

• This dressing is perfect:
  • Over leafy greens
  • As a dip for fresh vegetables
  • In a wrap or sandwich
  • On potato or pasta salad
  • On your favorite slaw
  • And MORE!

Tips for Success

• Stir constantly to prevent curdling
• Use a heavy-bottomed saucepan – My Favorite!
• Cool completely before storing
• Keeps well in the fridge for 1 week.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen