Vegan Italian Dressing from Aquafaba by Zsu Dever

This dressing from Aquafaba by Zsu Dever is reminiscent of the popular casual Italian restaurant salad dressing, only it’s better for you. The sunflower seeds give texture of parmesan cheese and a mild eggy flavor. Enjoy it on salad, steamed vegetables, and as a marinade. If it separates slightly, just give it a quick shake.

Italian Dressing

Makes about 1 cup

Ingredients

  • 1/4 cup aquafaba, chilled (see Note)
  • 1/4 cup canola or other neutral oil, chilled
  • 2 tablespoons plain unsweetened nondairy yogurt
  • 1 to 2 tablespoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white miso
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons granulated organic sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried parsley or 1 teaspoon minced fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Pinch red pepper flakes
  • Ground black pepper, to taste
  • 2 tablespoons finely ground sunflower seeds, optional

Preparation

  1. Add the aquafaba to a wide-mouth pint or quart mason jar. Using an immersion blender that will fit in the jar, blend the aquafaba until frothy, about 20 seconds. While the blender is running, slowly add the oil in a steady stream.
  2. When the mixture is homogenous and emulsified, add the yogurt, vinegar, lemon juice, miso, nutritional yeast, sugar, garlic, salt, parsley, oregano, basil, red pepper flakes, and ground black pepper. Blend again. Stir in the sunflower seeds (if using), and chill for 30 minutes before serving.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

 

Aquafaba by Zsu DeverRecipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

Printable Italian Dressing recipe: 

Italian Dressing
Author: 
Serves: about 1 cup
 
Ingredients
  • ¼ cup aquafaba, chilled (see Note)
  • ¼ cup canola or other neutral oil, chilled
  • 2 tablespoons plain unsweetened nondairy yogurt
  • 1 to 2 tablespoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white miso
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons granulated organic sugar
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon dried parsley or 1 teaspoon minced fresh parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Pinch red pepper flakes
  • Ground black pepper, to taste
  • 2 tablespoons finely ground sunflower seeds, optional
Instructions
  1. Add the aquafaba to a wide-mouth pint or quart mason jar. Using an immersion blender that will fit in the jar, blend the aquafaba until frothy, about 20 seconds. While the blender is running, slowly add the oil in a steady stream.
  2. When the mixture is homogenous and emulsified, add the yogurt, vinegar, lemon juice, miso, nutritional yeast, sugar, garlic, salt, parsley, oregano, basil, red pepper flakes, and ground black pepper. Blend again. Stir in the sunflower seeds (if using), and chill for 30 minutes before serving.
Notes
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.

From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

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