• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
  • ¼ 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

A go-to classic dressing that is easy to customize with other fresh herbs, like dill or cilantro, or else swap out the herbs altogether for one tablespoon Dijon mustard and one teaspoon of pure maple syrup 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.

2. Serve immediately or store in an airtight container in the refrigerator for 4-5 days.

Note: if needed to create a smooth consistency, be sure to stop the blender for 15-20 seconds and push down with a spatula when blending.