A good dressing changes everything. It can go on pasta, cooked vegetables, salad, a sandwich, and my classic veggie bowl. I consistently get asked, “What’s in your dressing? It’s amaaaaazing!”. The answer always varies but the basic building blocks are below.
Garlic, a few cloves (preferably fermented cloves! Recipe coming soon)
Miso 1 tbsp
Toasted nuts and/or seed, mixed about 1 cup (I just always use what’s on hand and often mix. Almonds, cashews, pumpkin seeds etc.)
Nutritional yeast, 3tbsp or more to taste
Salt to taste
Pepper to taste
Water, about 1/4cup, maybe more or less
Vinegar (kombucha or apple cider vinegar preferably), about 1/4cup, maybe more or less
Olive oil, about 1/2 cup, maybe more or less
An anchovy or two, or a dash of fish oil (optional, but adds an extra oompf)
Once toasted nuts/seeds are cooled, put into a blender with all ingredients except oil. Blend to a nice smooth, only semi-runny paste. It should, ideally be the slightly more thick than how you want the final consistency to be. Then slowly blend in the oil until incorporated. Taste and add any additional ingredients that may need more. If too thick, dilute with equal parts water/vinegar. If too runny, there’s not a lot you can do to remedy except to add more nuts.