Creamy Garlic, Pine Nut, and Herb Dressing

 
1/3 cup pine nuts
2 T. nutritional yeast flakes
1 T. garlic, minced
1/4 t. salt
1 cup parsley leaves, packed
1 1/2 t. dried basil
1/3 cup water
3 T. apple cider vinegar
4 t. lemon juice
1/2 cup olive oil
 

In a blender or food processor, place the pine nuts, and process for 1 minute to finely grind. Scrape down the sides of the container, add the nutritional yeast flakes, garlic, and salt, and process an additional 30 seconds. Add the parsley and dried basil and pulse a few times to roughly chop the parsley. Add the water, apple cider vinegar, and lemon juice, and process for 1 minute to thoroughly combine the ingredients. While the machine is running, slowly drizzle in the olive oil, and continue to process an additional 1 minute or until dressing starts to thicken. Transfer to an airtight container and store in the refrigerator. Use as a dressing for salads, vegetables, grains, or side dishes.

Yield: 1 1/2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett