Ingredients

  • 15 oz can garbanzo beans
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup tamari (low sodium) or soy sauce
  • 1/4 cup whole grain Dijon mustard, or regular Dijon, may use salt-free mustard
  • 1 1/2 tablespoon date paste, or maple syrup
  • 1 1/2 teaspoon dill seed (not dill weed), optional but adds a nice flavor accent
  • 2 tablespoon dry parsley
  • Dash of cayenne if desired
  • 1/2 cup nutritional yeast
  • 1 cup almond or other unsweetened plant milk

This is a take-off on Chef AJ’s terrific House Dressing. It has a savory,  heady, and umami rich flavor that can take on any greens including kale and arugula.

This protein-rich recipe makes about 4-5 cups of dressing which lasts 1-2 weeks in the refrigerator. Use it to drizzle on salads, vegetables, baked potatoes and grains, on bowls, and over sandwiches and wraps. You may use half, and freeze the other half for later use.

Place all ingredients except the plant milk into a blender and blend until smooth. Add 1/2 cup of almond milk and blend.  Add more until you get the consistency you like in a salad dressing, keeping in mind that the dressing thickens after it has chilled thoroughly. I use the entire 1 cup of plant milk because I like it lose enough to drip through the greens when I pour it over. Taste and adjust the seasoning to your liking before storing.

I pour the dressing into glass canning jars which look homey when brought to the table, and are sturdy enough to pop into the freezer if I want to freeze 1/2 of the batch. The dressing keeps well for at least 1 week in the refrigerator.

 

 

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