Ingredients
Ingredients
- 2 cloves garlic (chopped)
- 1 cup vegan mayo (Hellman’s Vegan Mayo recommended)
- 2 tsp Dijon mustard
- ½ tsp mustard powder
- 1-2 tbsp white vinegar (start with 1 tbsp and adjust to taste)
- 2 tsp Worcestershire sauce (note: traditional Worcestershire contains anchovies, so vegan Worcestershire sauce recommended if strictly avoiding anchovies)
- ½ cup shredded parmesan cheese
- Juice of half a lemon
- 2 tbsp olive oil (add gradually for desired consistency)
- ½ tsp ground black pepper
Instructions
- Combine Ingredients: Add all ingredients except the olive oil into a food processor. If your food processor has settings for chop and puree, select puree to begin blending the ingredients smoothly together.
- Add Olive Oil Slowly: While the food processor is running, slowly drizzle in one tablespoon of olive oil. This helps to emulsify the dressing and achieve a creamy texture.
- Adjust Consistency and Flavor: Turn off the food processor and taste your dressing. Add the remaining tablespoon of olive oil, or more if needed, until you reach your preferred thickness. You can also add a little extra white vinegar if you want a more acidic dressing.
- Store Properly: Transfer the dressing to a container with a tight-fitting lid and refrigerate. Use within 3-4 days for optimal freshness and flavor.
Notes
- For a vegan or strict vegetarian diet, ensure the Worcestershire sauce is vegan, as traditional versions contain anchovies.
- The dressing thickens as it chills; add a bit more olive oil or vinegar after refrigeration if needed to adjust consistency.
- Use freshly grated parmesan for best flavor.
- Consume within 3-4 days once refrigerated to maintain freshness.
- Bonus tip: Chop garlic finely ahead if your food processor struggles to finely puree it.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Vegetarian