Creamy Vegan Salad Dressing
Creamy Vegan Salad Dressing
About this Recipe
This can be made in a blender, but I like to whisk it in a bowl for the satisfaction of watching it come together. Its thicker texture enrobes each element of the salad, creating a wonderfully rich result. Try it with sturdy romaine lettuce, which stands up well to this full-bodied, Caesar-adjacent treatment.
The Benefits
Garlic has immunity-boosting properties, with studies showing the allium can help reduce the frequency of colds and diminish their severity. Research has also determined garlic can lower blood pressure among those with high blood pressure. Nutritional yeast, when fortified, is a significant source of B vitamins: thiamine (B1), riboflavin (B2), niacin (B3), B6, folate (B9), and B12.
Ingredients
Serves 2 to 4
- 1 cup (200 g) vegan mayonnaise
- 1 Tbsp (15 g) minced garlic
- 1 Tbsp (5 g) nutritional yeast
- 1 Tbsp (15 ml) lemon juice
- 2 tsp white vinegar
- Salt to taste
- 4 cups (220 g) romaine lettuce, torn into pieces
Directions
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Step 1
Blend or whisk the vegan mayo, garlic, nutritional yeast, lemon juice, vinegar, and a pinch of salt together until emulsified. Taste for seasoning and add salt as needed. Toss the dressing with the lettuce, making sure every leaf is coated, and serve.
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About the author
Amanda Cohen
Amanda Cohen is a James Beard-nominated chef and cookbook author. She has two vegetarian restaurants in downtown New York City, Dirt Candy and Lekka Burger. She grew up in Canada.
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