I could drink this dressing like soup. Seriously. It’s one of my most popular, most delicious homemade dressings. The miso adds incredible umami, complemented by bright lemon juice (yes, it must be freshly squeezed) and cheesy, creamy nutritional yeast. The best part is it features mostly pantry staples, so it’s easy to whisk together for a weeknight salad. Below the recipe, find my favorite salads topped with miso vinaigrette—or just make it and pour over everything, I won’t judge.
Ingredients
1/3 cup olive oil
2 lemons, juiced
1/4 cup red wine vinegar
1/4 cup white miso paste
1/3 cup nutritional yeast
1 tablespoon dried oregano
2 garlic cloves, grated with a microplane
1/2 teaspoon salt
Directions
Whisk together all ingredients in a jar or bowl until emulsified.
Serve over your favorite greens or one of my favorite salads below.
To store, keep in a sealed container for up to a week.
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