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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.

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

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