I’d like to introduce you to your new go-to salad dressing—this creamy, bright, zippy masterpiece. It’s a total cinch to whip up and good on everything from salads (duh) to wraps/sandwiches to grain bowls. (P.S. This is one of the three dressings I make most frequently in my own life! Keep reading to learn the other two…)
A sweet-and-savory dressing with the power to turn a pile of crunchy veggies into a craveably tangy delight! With white miso for umami and toasted sesame oil for rich nuttiness, this is an East Asian-inspired dressing with serious pizzazz.
RPL lore tidbit: this recipe got cut from my first draft of Big Vegan Flavor, and I’m so excited she’s finally making her debut on the blog!!
My version is WORLDS away from the sad, separated balsamic vinaigrette that comes with your takeout salad—this garlicky, tangy dressing is optimized for maximum creaminess and depth of flavor! A meal-prep must, if you ask me.
I grew up in the 90s—read: putting ranch dressing on everything. When I became vegan, I decided I wasn’t going to live without this creamy, herby, nostalgic dressing-dip hybrid. So I developed this mind-blowing version that tastes EXACTLY like the original—it just happens to be plant-based (and wholesome, too!).
A classic for a REASON. This version tastes gourmet, relies entirely on pantry staples, and is good on…everything. (This is another of the three dressings I make most frequently…and the third is my Preserved Lemon Vinaigrette, found on p. 164 of Big Vegan Flavor.)