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Nuts and Twigs » Recipes » Veganuary Recipes

Easy Lemon Vinaigrette

Published: Apr 10, 2025 · Modified: Apr 18, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

This lemon vinaigrette is bright, tangy, and shake-it-in-a-jar easy — no weird stuff, no blender, just fresh flavor to make your meals sing. Ready in 3 minutes.

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jar of the lemon vinaigrette.

If you haven't noticed, I love my vegan dressings and sauces. I use a simple formula highlighted in How to Make Homemade Vegan Sauces (Easy + Fast).

While this dressing is simple and as old as the hills, and I didn't invent anything new, it still follows the formula. Use it to make variations on any of my vegan dressings or sauces, or create your own.

If your salad is sad, this vinaigrette is the pep talk it needs.

It is bright, tangy, and ridiculously simple. No excuses for expensive dressing straight from a bottle. Just fresh lemon juice, good olive oil, and a few pantry pals coming together to make your greens sing.

Just like my Classic French Salad Dressing, Homemade Italian Vinaigrette, or Blood Orange Vinaigrette, this one’s worth making in bulk — it’s not just for salads, it’s for drizzling on everything that isn’t dessert.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations
  • How To Make Easy Lemon Vinaigrette
  • Top Tips
  • Serving Suggestions
  • Recipe FAQS
  • Looking For Greens?
  • Easy Lemon Vinaigrette
  • Comments

Why You'll Love This Recipe

  • Just shake it up in a jar. That’s it. No blender!
  • You probably have everything already (go check, I’ll wait).
  • It's not just for salads! Drizzle it on grain bowls, Sheet Pan Oven-Roasted Vegetables, or dip your bread in it.
  • Make once, use all week.

Ingredients

See the recipe card for quantities and a full list of ingredients.

Variations

  • Stir in chopped fresh herbs like basil, dill, or parsley.
  • Add a pinch of red pepper flakes or a few drops of hot sauce.

How To Make Easy Lemon Vinaigrette

Just add everything to a mason jar and shake.

Top Tips

  • Bottled lemon juice works in a pinch, but fresh gives it that zingy “I’m better than store-bought” vibe.
  • A mason jar with a lid makes mixing and storing a breeze.
  • If you make it ahead, give it a good shake before serving — separation is natural and happens quickly.
jar of the lemon vinaigrette.

Serving Suggestions

  • Salads - drizzle over leafy greens, chopped salads, or massaged kale for a zesty upgrade.
  • Pour it on quinoa, farro, or brown rice bowls with veggies and beans for instant flavor.
  • Try it over warm roasted carrots, sweet potatoes, or Roasted Brussels Sprouts with Vegan Parmesan.
  • Toss it in this chilled pasta side dish,  Angel Hair Pasta Salad with tomatoes, cucumbers, and herbs for a bright, no-mayo vibe.
  • Grab some crusty bread and go to town.
  • A splash inside your hummus wrap or veggie sandwich adds a tangy punch.

Recipe FAQS

How long does Lemon Vinaigrette last?

Stored in an airtight jar in the fridge, it’ll stay good for up to 1 week. Just give it a shake before using — separation is totally normal.

Looking For Greens?

  • cucumber and apple salad in a bowl.
    Cucumber and Apple Salad
  • Bowl of cucumber and carrot salad tossed with ginger dressing.
    Cucumber and Carrot Salad with Ginger Dressing
  • Mediterranean Cucumber Tomato Salad with wooden serving spoons in the bowl.
    Mediterranean Cucumber Tomato Salad
  • top view of vegan Greek Pasta Salad mixed with vinaigrette.
    Vegan Greek Pasta Salad

Got a minute? I'd love for you to comment and rate Easy Lemon Vinaigrette. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

jar of the lemon vinaigrette.

Easy Lemon Vinaigrette

Regi Pearce
This lemon vinaigrette is bright, tangy, and shake-it-in-a-jar easy — no weird stuff, no blender, just fresh flavor in minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Total Time 3 minutes mins
Course condiment
Cuisine Vegan
Servings 10 tablespoons
Calories 68 kcal

Ingredients
  

  • ¼ cup fresh lemon juice about 2 juicy lemons
  • ⅓ cup olive oil extra virgin for that peppery finish
  • 1 teaspoon maple syrup or agave
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced or grated
  • ¼ teaspoon salt or to taste
  • fresh ground black pepper to taste
  • lemon zest optional
Get Recipe Ingredients

Instructions
 

  • In a small bowl or jar, whisk (or shake) together all the ingredients until combined.
  • Store in the fridge for up to a week. Shake again before using — separation is natural

Notes

Add a pinch of Italian herbs or fresh chopped basil for an herby twist.
 
Swap garlic for shallot if you want it a bit milder.
 
Nutritional information is only an estimate.

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Sodium: 64mg | Fiber: 0.05g | Sugar: 1g | Calcium: 2mg | Iron: 0.1mg
Keywords 5 minute recipe, beginner, brunch, budget friendly, easy, fast, gatherings, make ahead, veganuary
Tried this recipe?Please consider Leaving a Review!

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    Mediterranean Lunch Bowl
  • A lunchbox with sliced apple and veggie quesadillas stacked in one compartment, paired with mandarin orange segments and chocolate sandwich cookies in another side compartments. A small yellow lion-shaped food pick is placed among the orange slices. A Dr. Seuss book and snack packaging are visible in the background.
    Apple and Veggie Quesadillas
  • A bento-style lunchbox filled with peanut butter and banana roll-ups made from whole wheat tortillas, alongside red grapes, orange slices, mini cucumbers, and colorful cherry tomatoes with a blue giraffe fork. The lunchbox is set on top of an open illustrated children’s book.
    Peanut Butter & Banana Roll-Ups
  • A close-up of a fluffy sandwich bun filled with creamy no-mayo chickpea salad and leafy greens, resting on top of a mint green lunch container surrounded by mini cornbread muffins.
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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

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    Recipe Rating




  1. Regi Pearce says

    April 11, 2025 at 5:23 pm

    5 stars
    Bright, zippy, and so easy — I make a jar every week and put it on everything.

    Reply
  2. Bob says

    April 11, 2025 at 5:20 pm

    5 stars
    Super yummy

    Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

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