Blueberry Vanilla Balsamic Vinaigrette

Blueberry_Vanilla_Balsamic_600x500 - A Plant-Based Revolution

Indulge your senses with the aroma and flavor of this Blueberry Vanilla Balsamic Vinaigrette.

The marriage of the sweet blueberries with vanilla is a match made in heaven. This is quite decadent looking, a little fruity, bright, and refreshing as a dressing. The recipe begins with fresh blueberries – although frozen blueberries can work too. Just thaw before using.

This Blueberry Vanilla Balsamic Vinaigrette is so rich and smooth, with a gorgeous purple grape color. Just looking at it will make your mouth water. A few years ago I stumbled on blueberry vanilla balsamic at a local store and fell in love with it. Unfortunately, they do not make it any longer so I set out to make my own.

I actually tried it a couple of different ways. I first used blueberry preserves but it just didn’t come out right plus the extra sugar was over the top. We always keep fresh blueberries in our house because I use them in our oatmeal with bananas and sometimes on a salad. I set out making a small batch to determine the right ingredient amounts. Took a bit of time but what I ended up with was nothing short of amazing!

Blueberry Vanilla Balsamic Vinaigrette - A Plant-Based Revolution
Blueberry Vanilla Balsamic Vinaigrette

Fresh, seasonal blueberries are best. But if for some reason you cannot get good fresh, feel free to substitute with frozen blueberries. You’ll want to thaw the blueberries for about an hour (in a strainer), and weigh them once thawed and well-drained, so you have 2/3 of a cup.

I’m hoping you’ll love this Balsamic Blueberry Sauce – it’s sweet, luscious, and colorful. It is a simple sauce that comes together in minutes. You can prepare it ahead of time (up to 2 days ahead) and keep it in your fridge. Right before serving, give it a good shake. Because you are using fresh blueberries, they tend to absorb some of the liquid. Feel free to add some water to get it to the pouring consistency you want. With that being said – can you imagine how incredible it will taste on top of blueberry nice cream? We tried it – WOW!

This is so quick to make that even your kids can do this. Just combine all the ingredients in a blender and puree on high until smooth, adding a little water as you go (2 Tbsp at a time) to get the consistency you want.

Drizzle over your salad and get ready for a flavor explosion!

Delicious Blueberry Vanilla Balsamic Vinaigrette - A Plant-Based Revolution
Delicious Blueberry Vaniilla Balsamic Vinaigrette

I hope you love this recipe as much as I do! This Blueberry Vanilla Balsamic Vinaigrette is both sweet and a little tangy, with a luscious texture, and don’t say I didn’t warn you – that flavor! This is a quick and easy recipe to showcase seasonal blueberries, and I bet you’ll want to use this sauce in so many different ways. It really is that good!

Blueberry Vanilla Balsamic Vinaigrette - A Plant-Based Revolution

Blueberry Vanilla Balsamic Vinaigrette

Yield: 1 1/4 cup
Prep Time: 3 minutes
Total Time: 3 minutes

Indulge your senses with


  • 2/3 cup fresh blueberries
  • 1/4 cup balsamic vinegar
  • 2 Tsp. vanilla extract
  • 1/2 Tbsp date nectar or agave
  • 1/2 Tbsp. Dijon mustard
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water (or more if needed for consistency to pour)


  1. Combine all the ingredients in a blender and puree until smooth, adding a little water (2 Tbsp at a time) for consistency.
  2. Drizzle over salads and Blueberry Nice Cream.


Fresh blueberries are the best but you can use frozen ones. Follow the proper thawing as stated above. Store this in an airtight container in the refrigerator for up to 1 week. If the dressing has thickened (the blueberries can soak up the moisture), just add more water to thin.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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  1. The salad dressings she makes are really good. I can’t pick just one that I like because they are all really good. I especially like that they are all oil free. I now use her dressings when I cook vegetables because they really taste good and its healthy. I’ve been trying to make a lot of the dishes and each one was really good, and had lots of flavor. I ended up buying her cookbook and so glad I did. Her new Baked Mac and Cheddar was so good – I like it better than the one featured in the book. I could almost eat that every day its so good. I’ve emailed her with a question and she was really quick to answer. Next I’m going to try her recipe for roasted red peppers using no oil.

    1. Hi Liz – So glad you liked them! 🙂

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