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.