Vegan Lemon Dressing
Let’s be honest: Most creamy lemon dressings either lean too oily, too tangy, or too bland. This one? It hits the sweet spot between bold flavor and luscious texture. What sets this creamy vegan lemon vinaigrette apart is the magic of one specific ingredient that gives you that indulgent, silky texture without relying on mayo, heavy oils, or a high-speed blender. Plus, the flavor is out of this world.
Equipment
- 1 food processor or blender
Ingredients
- 1/4 cup extra virgin olive oil see notes for oil-free
- 1/4 cup silken tofu
- 1/2 cup lemon juice
- 2 Tbsp nutritional yeast
- 2 Tbsp white miso paste
- 1 Tbsp Dijon mustard
- 4 large garlic cloves
- 1 tsp sea salt
- 1/2 tsp white pepper
Instructions
- Add all the ingredients to a blender or food processor.
- Blend at a high speed for 1 full minute until smooth and shiny. It’s important to blend for the full 60 seconds, so the oil emulsifies. You’re looking for a lucious, shiny texture. That’s important!
- Pour this creamy lemon dressing all over your favorite green salad or pasta salad. It also makes a fantastic veggie dip!
Video
Notes
- To make this dressing oil-free, simply omit the olive oil and double the amount of silken tofu you use.
- Blend for the full 60 seconds - This is what makes it shiny, creamy, and fully emulsified.
Nutrition
Serving: 1/8 the recipeCalories: 86kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 471mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 6mgCalcium: 10mgIron: 0.4mg
Tried this recipe?Let us know how it was!