Creamy Balsamic Vinaigrette
This Creamy Balsamic Vinaigrette is a rich, tangy, and perfectly balanced plant-based dressing made in a blender in under five minutes that tastes just like your favorite salad bar dressing!
Servings: 1 cup
Equipment
- Food Processor or High-Speed Blender
Ingredients
- ¼ cup Aged Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 2 cloves Garlic
- 1 Shallot Roughly chopped
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 tbsp Nutritional Yeast
- 2 tbsp Maple Syryp
- ⅓ cup Olive Oil
Instructions
- To a blender or food processor, add in the balsamic vinegar, Dijon mustard, garlic, shallot, salt, black pepper, nutritional yeast, and maple syrup.
- Blend until smooth, scraping down the sides as needed. With the motor running, stream in the olive oil and blend until the olive oil has emulsified in the dressing. Taste, adding more maple syrup for sweetness and season with salt or pepper as needed.
- Storage Instructions: Store in a sealed jar in the fridge for 10 to 14 days. If the oil solidifies in the fridge, simply add the sealed jar to a bowl of hot water and wait until the oil liquefies. Then whisk, or shake the jar vigorously to re-emulsify.