Italian Vinaigrette
Italian dressing is a favorite for many, yet most store-bought dressings have a lot of preservatives, additives, or oils.
Prep: 20 mins
Yield: ⅔ cup
You’ll be surprised just how good this dressing tastes — and how quick it is to make – homemade. It will eclipse that stale store-bought Italian dressing and be on regular rotation for daily salads.
Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)
Ingredients
Ingredients
- 2 tsp nutritional yeast
- 1 ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp celery seed
- Pinch crushed red pepper (see note)
- ⅛ tsp freshly ground black pepper
- ¼ cup red wine vinegar
- ¼ cup water
- 2 Tbsp pure maple syrup
- 1 Tbsp fresh lemon juice
- 1 ½ tsp tahini
- 1 tsp Dijon mustard
- 1 tsp sea salt or to taste
Instructions
Instructions
- 1. Combine all the ingredients in a blender and purée until smooth.
- 2. Taste and add extra pepper if desired.
- 3. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Cooking Tips
Cooking Tips
- 1. Use just a couple pinches of crushed red pepper—unless you like more heat!
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