This is similar to bottled Italian dressing in the best possible way: It’s creamy, tangy-sweet, spoonably thick, and stable enough to hold up in the fridge for several weeks. Nutritional yeast lends nutty richness while keeping the mixture silky and emulsified.
What you’ll need
Blender
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Oxo Stainless Steel Measuring Spoons
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Oxo Stainless Steel Measuring Cups
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Recipe information
Total Time
5 minutes
Yield
Makes 1¼ cups
Ingredients
Preparation
Blend ½ cup nutritional yeast, ½ cup vegetable oil, ¼ cup red wine vinegar, 1 Tbsp. soy sauce, 1 Tbsp. sugar, 2 tsp. garlic powder, 1½ tsp. dried oregano, 1 tsp. freshly ground pepper, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a blender on high speed until smooth and creamy, about 1 minute. Taste and season with more salt if needed.
Do Ahead: Dressing can be made 3 weeks ahead. Cover and chill.
Recipe notes
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