Lemon-Garlic Vinaigrette

 
3/4 cup lemon juice
3 T. nutritional yeast flakes
1 1/2 T. garlic, minced
3/4 t. dried oregano
3/4 t. dried thyme
3/4 t. salt
3/4 t. freshly ground black pepper
3/4 cup olive oil
 

In a blender or food processor, place all of the ingredients, except the olive oil, and process for 1 minute. While the machine is running, drizzle in the olive oil and process an additional 1 minute. Transfer to an airtight container and store in the refrigerator. Use as a salad dressing or to flavor vegetables, cooked grains, or pasta.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett