Homemade Lemon Vinaigrette (Vegan)

Homemade Lemon Vinaigrette. I made you a healthier lemon vinaigrette! I am a big fan of homemade salad dressings.  Homemade salad dressings are so easy to make.

The best part is that you can control the ingredients!  This lemon vinaigrette recipe will freshen up any summer salad, and takes only a few minutes to make!

If you like lemon recipes, you may also like this and this.


Homemade Lemon Vinaigrette


This homemade lemon vinaigrette recipe contains no processed sugars.  I used a tiny bit of maple syrup to balance out the tartness of the lemon juice.

You could probably also use honey, but I used maple syrup to keep it vegan. 🙂  If you like homemade dressing recipes, then you may also like this post.

Homemade Lemon Vinaigrette

Homemade Lemon Vinaigrette

Prep Time 5 min Serves 1/2 cup dressing     adjust servings

Homemade dressing is so easy!



  1. In a small bowl , whisk together all the ingredients. To mince the garlic, I used a microplane . It makes it super easy!
  2. Store the dressing in the fridge. You will need to shake before using each time since the oil and lemon juice will separate.













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35 thoughts to “Homemade Lemon Vinaigrette (Vegan)”

  1. Yum -- I love lemon vinaigrette - can't wait to make this. Does it get solid in the fridge due to the olive oil? I've made homemade balsamic a few times that is pretty similar to this recipe and it always solidifies in the fridge after a day or so. Yes, I can take it out early or run it under hot water, but it's a pain and it also looks kind of unappetizing in the solid globs. Any tips to prevent that? How long does this last? Thanks!
    1. It does get solid. I am not sure if there is a way to prevent it. Maybe you can just make it as you use it instead?
    1. I am allergic to mustard and I use ginger as a sub for most things it works great! I hope it works for you and you like it in many instances. : )
  2. I love making my own dressings and this one looks easy and tasty! Where did you get the little bottle to put it in?
  3. If you first mix lemon and mustard (and garlic or whatever you want to put in) and then add oil and shake/stir well, oil won't get separated from the lemon
  4. The moment I came across this recipe I knew I'd love it! So I doubled the batch and it is delicious!!! I know I'm going to run out fast! I mixed it all in my food processor and it became more of a thick dressing, which I like, and it takes longer to separate that was as well :)
  5. I tried subbing anchovy paste for the DiJon....delicious. No fishy taste. Love making my own salad dressing . No comparison!

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