Vegan Salad Dressing
This vegan salad dressing is creamy, tangy, slightly sweet, and ready in just 5 minutes. It’s made with simple ingredients and works well on salads, bowls, roasted vegetables, and more.
Servings: 6
Calories: 136kcal
Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add all the ingredients to a blender cup, small bowl, or jar.
- Blend, whisk, or shake until everything is well combined. I prefer blending it for a smoother, creamier texture. Taste and adjust with more salt, vinegar, maple syrup, or water if needed.
Notes
- Store it in an airtight container or jar in the fridge for up to 1 week.
- Shake or stir before serving, as it may thicken or separate slightly.
- I don’t recommend freezing it, since the texture can become grainy or separated after thawing.
Nutrition
Serving: 2tablespoons | Calories: 136kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 223mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.3mg
