This creamy new salad dressing is what happens when fresh dill is paired with nutritional yeast, making a delicious topping for all your summer salads!
When cooking for customers, I like to give a variety of foods, so they’re not stuck with the same flavors every week. One of my clients, Gigi, prefers creamy salad dressings over vinaigrettes, and she is the one I was cooking for when this recipe was created.
I wanted to give Gigi a new salad dressing that week, but I wasn’t sure what I was going to make. One of the dishes I was cooking I’d bought a bunch of dill for and I had some left over. I decided using the extra dill for a new dressing would be a good way to use it.
So it started with the dill. Plus, I knew I needed to make a creamy dressing, so I added some vegan mayo. I decided some nooch (nutritional yeast) would make a great addition, and it kept going from there until I was satisfied. It turned out so good, and she loved it! I hadn’t known, but she loves dill, and I loved it so much too that since then I’ve made it at home several times.
This recipe is very simple, very tasty, and has become my go-to dressing at home lately. I hope you love it as well. Let me know in the comments below, or take a picture of your dressed salad and tag me on Instagram, @veggiesattiffanis.
Cheezy Dill Salad Dressing
Ingredients
- 1/4 cup + 2 Tbsp vegan mayonaise soy-free if necessary, I use Follow Your Heart's soy-free variety of Vegenaise
- 1/4 cup nutritional yeast
- 2 Tbsp unsweetened/unflavored non-dairy milk I use almond milk
- 1 Tbsp fresh dill, chopped
- 2 tsp lemon juice
- 3/4 tsp blue agave syrup
- 1/4 tsp garlic, minced
Instructions
- Add all ingredients to a mixing bowl and whisk until well combined.