• ½ cup raw cashews 
  • 1 cup plain unsweetened soy milk
  • 2 tbsp white vinegar
  • 5 tbsp ketchup
  • 3 tbsp sweet relish
  • ¾  tsp salt 
  • ½ tsp garlic powder
  • ¼ tsp onion powder



Place all ingredients in a small blender attachment. Blend until smooth and creamy, transfer to a small glass container with a lid.  Keeps in the refrigerator for 3-5 days.

*You can make this nut free by using hemp seeds instead or white beans.  If using white beans then reduce the liquid in half.


Makes 8 servings.


  1. Vegan Fish Tacos | Plantiful Kiki on April 12, 2021 at 6:24 pm

    […] Vegan Thousand Island Dressing  […]

  2. Bianca Sanchez on April 21, 2021 at 1:24 pm

    Girl you hit the nail on the head on this one. All I have to say is wow 👏.
    You are awesome!!!
    Thank you for making it easier to eat my salads. I’ve been plant based for about 1 month now you have been a big inspiration to me and my family. Because mama bear does not cook twice 😜.

  3. Michelle on April 21, 2021 at 4:19 pm

    What ketchup do you use?

  4. Grace on April 21, 2021 at 10:24 pm

    Could this work with beans

  5. Paula on April 25, 2021 at 11:39 am

    My hubby and I made this for the first time. Sooo frickn GOOD!!!!

  6. Crystal on May 1, 2021 at 10:30 am

    This dressing is the BEST!!!!
    It reminds me of my mother’s southern potato salad. Just add minced celery, onions, smidge of extra relish on warm steamed potatoes..BAM!!! Potato salad.
    Maybe rice vinegar would give it an extra punch of flavor. I have loved all your recipes and I’ve lost almost 40 pounds. Thank you sooooo much❤

  7. Mariell on May 3, 2021 at 9:21 am

    This was so delicious! Using a couple of tbs each serving, and hoping it won´t slow down weightloss. Will try all you dressing as I suspect they will taste as delicious as this one. Thank you!

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