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Recipes » Salad Dressings » Italian Vinaigrette
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You’ll be surprised just how good this dressing tastes — and how quick it is to make – homemade. It will eclipse that stale store-bought Italian dressing and be on regular rotation for daily salads.

Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)


  • 2 tsp nutritional yeast
  • 1 ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp celery seed
  • Pinch crushed red pepper (see note)
  • ⅛ tsp freshly ground black pepper
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 2 Tbsp pure maple syrup
  • 1 Tbsp fresh lemon juice
  • 1 ½ tsp tahini
  • 1 tsp Dijon mustard
  • 1 tsp sea salt or to taste


  • 1. Combine all the ingredients in a blender and purée until smooth.
  • 2. Taste and add extra pepper if desired.
  • 3. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Cooking Tips

  • 1. Use just a couple pinches of crushed red pepper—unless you like more heat!

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