Whenever I ask what I can bring to a dinner party the answer is usually salad. The reason our friends like my salads so much (I am not sure they are aware of this) is this salad dressing. I always vary the salad ingredients depending on the time of year but the dressing is usually the same.
This is the kind of all-purpose dressing you want to have in your fridge all the time. It’s versatile, creamy and flavourful without being overwhelming. I originally started making it as a salad dressing but quickly discovered it is a flavorful addition to cooked grains, vegetables, noodles, chicken, etc.
I adapted this recipe from Hollyhock Cooks: Food to Nourish Body, Mind and Soil – a favourite cookbook of mine highlighting simple, local, seasonal cooking from Hollyhock‘s kitchen where food is prepared with love and ingredients carefully sourced.
Nutritional Yeast Salad Dressing
Smooth and creamy all-purpose dressing
- 35 g/ ½ cup of nutritional yeast
- 80 g / ⅓ cup of water
- 80g / ⅓ cup of soya sauce, tamari
- 80 g / ⅓ cup of apple cider vinegar
- 300g / 1-½ cups of extra-virgin olive oil, or grapeseed oil for a lighter version
- 2 cloves of garlic
Combine all ingredients in a quart mason jar.
Using an immersion blender, mix until a creamy texture has been obtained (30 seconds or less).
Cover a refrigerate for up to two weeks.
If you don’t have an immersion blender, a regular blender will achieve the same result. You will just have a bit more clean-up to do, that’s all.