Creamy Sun-Dried Tomato Vinaigrette Recipe
Creamy sun-dried tomato vinaigrette made with roasted red peppers, tahini, garlic, and miso. Easy vegan salad dressing ready in 5 minutes.
Servings: 4 servings
Calories: 111kcal
Equipment
- 1 Immersion blender or blender
Ingredients
- 5 small sun-dried tomatoes (oil-packed or rehydrated if dry-packed) about ¼ cup
- 1 roasted red bell pepper jarred (about ½ cup packed)
- ¼ cup tahini or cashew butter, or seed butter
- 1 tablespoon nutritional yeast
- ½ tablespoon mellow miso
- 1 large garlic clove
- 2 tablespoons lemon juice or apple cider vinegar
- ¼ teaspoon cayenne pepper or crushed red pepper
- ½ cup water plus more as needed
Instructions
- Combine: Add the sun-dried tomatoes, roasted red pepper, tahini, nutritional yeast, miso, garlic, lemon juice or vinegar, cayenne, and water to a blender.
- Blend until smooth and creamy, adding more water as needed until your desired consistency is reached.
- Taste and adjust acidity, saltiness, or heat as desired.
- Refrigerate in an airtight container for up to 5 days.
Notes
Use oil-packed sun-dried tomatoes for the smoothest, richest flavor. Rinse to remove excess oil.
Use fresh lemon juice for the brightest flavor.
For a thicker spread or dip, use less water.
Nutrition
Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 216mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg
