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Suspiciously Cheesy Salad Dressing

5.0

(2)

A cheesy salad dressing on a salad with a fork poked in
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness

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.

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What you’ll need

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1¼ cups

Ingredients

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, plus more

Preparation

  1. 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.

TagsDinnerLunchMainSideMake AheadMeal PrepDairy FreeVeganVegetarianEasyQuick30 Minutes or LessSalad DressingSaladNutritional YeastBon Appétit

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