If my memory serves correctly Thousand Island dressing was one of my favorites growing up. I remember going to the Ponderosa salad bar and getting black olives, cherry tomatoes, and cottage cheese and putting said dressing over all of it.

I’m sure I had other veggies too. Probably.

Today I wanted to share my veganized version. I’ve made this twice already and am in love.

Thousand Island dressing was first created in the early 1900s and most likely – though disputed – originated in the Thousand Islands region along the St. Lawrence River.

Let’s get into it.

The base of this dressing is ketchup and vegenaise—the vegan version of mayo. I’ve added in a little worchestshire sauce, because it’s one of my favorite condiments plus some lemon for extra tartness, and a little black pepper to balance out the sweetness.

I used fermented dill relish which adds some healthy probiotics. To make your own dill relish just shred your favorite dill pickle. We were out of homemade ones so I used Bubbies. Local peeps can find this and vegenaise at the Moscow Food Co-op in the refrigerated section.

At some point in time I became really afraid of mayo. I don’t know if that’s because of salmonella scares growing up, but I’m glad I enjoy it now.

A message for those like my dad, this is a salad dressing not a soup. 😉

I’ve made so many treats with this dressing. And I can’t wait to share them all with you! Look forward to recipes for kale salad, reuben sandwiches, something Big Mac-ish, cucumber canapés, and iceberg wedges.

We would love to hear if you make it, so be sure to come back and share. Or tag me on instagram with #feedyourskull. xx