Oh goodness this salad dressing is SO yummy! I had some leftover canned beans in the fridge and I was remembering the hummus salad dressing I posted earlier this summer. I thought, "Why not, let's see if this works for a dressing!" And it definitely worked! The oat milk gives the dressing a creamy texture, the lemon gives it a nice little zing, and the nutritional yeast bring in the saltiness. There is no oil in this dressing - you don't need it and you won't miss it!
Double the recipe if you want to use it on multiple salads for the week. This one batch will work for a large family salad for four.
Enjoy!
Ingredients:
1 cup canned, drained white beans (I did half chickpea and half cannellini beans because that's why I had on hand)
1/2 creamy oat milk (or any neutral non-dairy milk - make sure it's not vanilla flavored)
2 Tbl freshly squeezed lemon juice
1 Tbl nutritonal yeast
1 tsp dijon mustard
1/4 tsp salt
few grinds of pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1 Tbl water
Directions:
Blend this all in a high speed blender until smooth. Add a little more water, one tablespoon at a time, if it feels too thick.
Drizzle over a fresh garden salad and enjoy!
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