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Along with the best balsamic vinaigrette, this lemon vinaigrette is our go-to salad dressing. A whir in the blender, plus a dose of umami-rich nutritional yeast, make it seriously creamy. I originally developed it for our favorite kale salad, but we just as often use it on a few handfuls of baby spinach.
Why we love this recipe
It is a truth universally acknowledged, that a single family in possession of a good salad, must be in want of a dressing. You guys, this is THE ONE.
Our smooth, tangy, creamy lemon vinaigrette is the dressing that’s always in our fridge. It’s bold enough to stand up to kale and shredded Brussels sprouts and all kinds of raw cruciferous goodies. It’s also great drizzled over baby spinach or tossed with chopped romaine and tons of crunchy veggies. It makes putting a salad together super-easy, which means you’ll be more likely to get your leafy greens.
I know I use the word magic kind of a lot for a muggle. But I try not to abuse it. It’s not my fault that sparkles start to pop up in more and more places once you know how to look for them. This dressing definitely has magic in it.
There’s alchemy in whizzing together five basic vegan ingredients plus salt and pepper and turning out something totally marvelous in five minutes. That’s another truth universally acknowledged. It just is.
Ingredients for creamy lemon vinaigrette
To make this dressing, you’ll need:
- A good extra-virgin olive oil
- Freshly squeezed lemon juice
- Nutritional yeast
- Dijon mustard
- Fine sea salt and freshly ground black pepper
You can use any blender you like for this dressing, but we’re especially enamored with our Vitamix, which we’ve had for many years.
How to make this dressing
It couldn’t be easier to make creamy lemon vinaigrette. Here’s what you’ll do. You can see all the steps in action in the video that accompanies this post.
- Peel and finely chop the garlic.
- Add it to the blender along with the olive oil, lemon juice, nutritional yeast, mustard, and salt and pepper.
- Blend well until perfectly smooth and creamy.
Storing creamy lemon vinaigrette
You can pour the dressing into a little jar or other airtight container and store it in a nice cold fridge for up to two weeks. If the dressing is solid when you take it out of the fridge, let it come to room temperature if you like, or pop the open jar in the microwave for about 15 seconds.
What is nutritional yeast?
Nutritional yeast is a deactivated form of yeast. It’s typically made from the single-celled organism Saccharomyces cerevisiae, grown on molasses and then harvested, washed, and dried with heat. This “deactivates” the yeast, meaning it can’t grow or leaven baked goods.
Nutritional yeast is a great source of vitamins and minerals. It has a super-savory, almost cheese-like flavor that adds depth and crave-ability to a wide variety of foods.
It’s vegan and naturally gluten-free.
We like our salad dressings tangy, so this recipe uses equal parts olive oil and lemon juice. You can alter the ratio to suit your taste without losing creaminess.
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 3 medium garlic cloves, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- Freshly ground black pepper to taste
- Combine all ingredients in a blender and process on high until smooth and creamy. Keeps well in a jar the fridge for up to two weeks. If not pourable, bring to room temperature before using. (If you're in a rush, 10-15 seconds in the microwave and a quick stir does the trick.)
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Serving Size:1 tablespoon
Amount Per Serving: Calories: 67Total Fat: 7gCarbohydrates: 1gFiber: 0.2gProtein: 0.6g