---
comments: true
tags:
  - vegan
  - nutrition-studies
  - dressing
---
# :green_salad: Italian Vinaigrette

![Italian Vinaigrette][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2/3 cup | 20 minutes |

## :salt: Ingredients

- :microbe: 2 tsp nutritional yeast
- :herb: 1.5 tsp dried basil
- :herb: 0.5 tsp dried oregano
- :garlic: 0.5 tsp garlic powder
- :leafy_green: 0.25 tsp celery seed
- :hot_pepper: 1 pinch crushed red pepper (optional)
- :salt: 0.125 tsp pepper
- :sake: 0.25 cup red wine vinegar
- :droplet: 0.25 cup water
- :maple_leaf: 2 Tbsp maple syrup
- :lemon: 1 Tbsp lemon juice
- :seedling: 1.5 tsp tahini
- :hotdog: 1 tsp Dijon mustard
- :salt: 1 tsp salt

## :cooking: Cookware

- 1 blender

## :pencil: Instructions

### Step 1

Combine nutritional yeast, dried basil, dried oregano, garlic powder, celery seed, crushed red pepper (optional),
pepper, red wine vinegar, water, maple syrup, lemon juice, tahini, Dijon mustard, and salt in a blender and purée until
smooth.

### Step 2

Taste and add extra pepper if desired.

### Step 3

Serve immediately or store in an airtight container in the refrigerator for up to a week.

## :link: Source

- <https://nutritionstudies.org/recipes/salad-dressing/italian-vinaigrette/>

[1]: <../assets/images/italian-vinaigrette.jpg>