• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
  • 1/4 cup loosely packed basil leaves, stems removed
  • 2 tablespoons nutritional yeast
  • 3 tablespoons or more freshly squeezed lemon juice with zest
  • 2 tablespoons tahini
  • 1 tablespoon tamari (gluten free soy sauce)
  • 1 clove garlic
  • 1 teaspoon Dijon mustard

Adapted from The Vegiterranean Diet by Julieanna Hever

This is go-to classic dressing that is easy to customize with other fresh herbs, like dill or cilantro, or swap out the herbs altogether for one tablespoon Dijon mustard and one teaspoon of pure maple syrup or date paste for a sweet and mild blend.

  1. In a blender, add the beans, ½ cup water, basil, nutritional yeast, lemon juice and zest, tahini, and blend until smooth, 30 to 90 seconds, pushing down sides as needed.
  2. Serve immediately or store in an airtight container in the refrigerator for 4-5 days.