
This liquid gold dressing is an updated version of one that I’ve been making forever. The original even appears in my cookbook! It is honestly perfect on so many things: salads (obviously), slaws, grain bowls, drizzled over grilled vegetables, you get the idea! Once you try it, you’ll want some on hand at all times. I find that just having a really delicious dressing ready to go in the fridge guarantees the level of vegetable consumption that I aspire to.
I saw a recipe that was similar to my old standby dressing in the new Mandy’s Gourmet Salads cookbook that also incorporated nutritional yeast, so I started playing around a bit. The first version that I made was good! Just as satisfying and flavourful as the one I’ve been making for years. When I went to make the second batch, I grabbed ground flaxseed instead of nutritional yeast by accident and only realized this after I sprinkled a bunch in the blender.
The version with flax and nutritional yeast was so great though! The flax helped to thicken the dressing a bit and it adds a nutty flavour too. A very happy accident. Hope that you give this liquid gold dressing a try during your next salad/weekly meal prep sesh! As we do every Saturday, I have some links to articles that I enjoyed this week. Enjoy the rest of your weekend :)
Liquid Gold Dressing
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon nutritional yeast
- 2 teaspoons tamari soy sauce
- 1½ teaspoons ground flax seed
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 clove garlic, peeled
- ground black pepper, to taste
- ¾ cup oil of choice (see notes)
Equipment
Notes
- You can use regular soy sauce in place of the tamari. Coconut aminos is a great substitution if you’re allergic to soy.
- My favourite oils for salad dressing like this are neutral-tasting ones that stay liquid once refrigerated: sunflower, grape seed or avocado oil are all good bets.
- The tamari that I have on hand right now is seriously thick and VERY salty (Kikkoman brand). Because of this, my finished dressing did not require additional salt. I am a person that LOVES salt, so this is saying a lot. Depending on what brand of tamari you’re using, you may need to add a little bit of sea salt to yours!
Instructions
- In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined.
- Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine.
- Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.
This is tasty and what we are using for salads this week! I added a little bit of allulose for sweetness as it was a bit tart and some salt since I used the low sodium soy sauce. Maybe it was because I was using a bullet to blend it versus in the future, I’ll use an immersion blender as someone suggested.
liquid gold indeed! i love this dressing – so simple to make, versatile, delicious. works great with a hand held immersion blender as well.
This is delicious! New favorite dressing.
This is exactly what I needed! I’ve been trying to find new ways to eat more flax and nutritional yeast. Subbing this in tonight when I make the Flourist fava beans and farro salad for dinner.
Yes, yes, and YES. Loved the original recipe and can’t wait to try the revamped version!
I found this to be a great starting point but it didn’t have enough flavor for me as written. I added salt and extra lemon juice and garlic.
Really interesting read on tiki drinks!
Would love if you shared your Mai Tai recipe, they always look so good!
Looks delish! Can’t wait to try. I love that your recipes are so simple in ingredients but always so full of flavour and balanced.