Whitewater Glory Salad Dressing

Yum! A friend recommended the Whitewater cookbook to me, so while waiting to get it out of the library, I did a search online.  I found this salad dressing recipe and made it up for my salad tonight.  I love the creaminess of it, and recall tasting a dressing like it once before in a restaurant, but couldn’t figure out how to replicate it.  I know that not everyone has nutritional yeast sitting around, but if you buy it you can also put it on popcorn (recipe to come!)

I find making salad dressing to be so easy, even one like this that requires a blender.  I like knowing exactly what is in the dressing, and I can add more or less of some ingredients if I want.  It always tastes better than the store-bought ones, doesn’t have preservatives in it,  and is way cheaper.

What you need (for a half recipe):

1/4 cup nutritional yeast

3 tablespoons tamari or soy sauce

3 tablespoons apple cider vinegar

3 tablespoons water

1 tablespoon tahini

1 clove garlic, crushed

1/2 cup vegetable oil

What you do:

1. Put all the ingredients except the oil into a blender and give it a good mix.  I used an immersion blender, so feel free to do the same.

2. In a steady slow stream, add the oil until it is all blended in.

Ready to go, although it’s great if you can let it sit a bit, or keep it in the fridge overnight.  A jar of it should last a few weeks in the fridge.