I know. Another salad dressing. When will she stop with the salad dressing recipes?
But, in my defense, this can be used for soooo much more than salad. For instance: It's amazing when you dunk salad rolls into it (and this time I filled my salad rolls with the Lettuce Wrap chicken). And I used it to marinate chicken last night and as a sauce for the fried rice we had on the side. It's pretty much endless what you can do with this savory, slightly zingy sauce that's just jammed with flavor. When I first read that everyone was proclaiming it their favorite dressing in the whole world, I thought - sure, ok. But then after I started eating (nay, slurping?) it, I realized that they all spoke the truth. I. Love. This. Dressing.
As for the ingredients, you want to be sure and use nutritional yeast; the same stuff I used to make nondairy Pesto Sauce. It's not actually a baker's style of yeast, and it's vegan and gluten free. It's also loaded with B Vitamins. I wrote a ton about it on the Pesto recipe, so definitely check it out there if you're new to this hippy dust. And the tahini listed below is optional, but I highly, highly, highly recommend it. It's the same sesame paste that is used to make hummus creamy. In this dressing, it also thickens and helps to keep the mixture emulsified so that it doesn't separate in the fridge. If you can't find tahini, peanut butter would probably be an excellent substitute and would give the dressing a bit of a Thai flavor.
Seriously. Slurping this stuff up.
Click here for a printable version of this recipe
Hollyhock Yeast Dressing
adapted from The Love Vitamin
1/2 c. nutritional yeast (not baker's yeast)
1/3 c. water
1/3 c. low-sodium soy sauce or gluten free tamari
1/3 c. apple cider vinegar
3-6 cloves garlic
ground black pepper, to taste
2 Tbsp. tahini, optional
1 c. olive or sunflower oil
Mix all ingredients - except oil - in a blender on high, until well combined. With the blender on high, drizzle in the oil in a slow, steady stream. Store refrigerated. Makes 16oz.