Creamy Lemon Vinaigrette
This creamy lemon vinaigrette with the umami goodness of nutritional yeast is our go-to salad dressing. A quick stint in the blender makes it smooth and luxurious. Truth be told, I usually make a double batch.
Servings: 1 cup
Equipment
Ingredients
- ½ cup (120 ml) extra-virgin olive oil
- ½ cup (120 ml) freshly squeezed lemon juice
- ¼ cup (20 grams) nutritional yeast
- 3 medium garlic cloves finely chopped
- 1 tablespoon (15 grams) Dijon mustard
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place all ingredients into a blender.
- Process on high until smooth and creamy.
Notes
- A reasonable extra-virgin olive oil from the supermarket is a good choice. The flavor will definitely come through, so choose something that you like. But there's no need to tote out your fancy unfiltered versions with the perfect level of astringency.
- You'll use lots of freshly squeezed lemon juice to make this bright, tangy dressing. Squeeze the lemons and then pour the juice through a fine-mesh sieve to remove any seeds and pulp.
- 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.
- 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.
Nutrition
Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 1g | Protein: 0.6g | Fat: 7g | Fiber: 0.2g
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