Do you always dress your salads or is salad dressing not so important to you? I grew up with either having vinegar or mayonnaise on my salads. Sometimes I was able to eat a salad without any dressings. These days I couldn’t possibly eat a salad without a dressing.

With so many delicious dressing around these days it almost feels a crime not to add one and the beauty is we can make them all ourselves. No need to buy a shop bought dressing ever again. You can make a dressing and store it in a glass jar or bottle for a week.

I have quite a few salad dressings here and many can double up as dressings for steamed veg. Hope you enjoy some of them.

Let me know which ones you end up making and if you post them on Instagram or Facebook can I please ask you to #veetsvegancookingschool as I would love to see your creations.

Have fun dressing your salads this week.

 

Vinaigrette

½ cup olive oil (or ¼ cup olive and ¼ cup avocado oil)
¼ cup vinegar of your choice (apple cider vinegar, balsamic, white wine)
Salt and pepper to taste
½ tbsp maple syrup (optional)

Place everything in a jar and shake vigorously.

Creamy Herb Dressing

tarragon

¼ cup of your choice of herbs (choose one of these - tarragon, mint, coriander, basil, dill)
½ cup soaked sunflower seeds (drain before using)
¼ cup water
Juice and flesh of 1 lemon or lime
1 boiled garlic (optional)
1 to 2 tbsp olive oil (optional)
6 dried dates (optional)
Salt
Pepper

Place everything in a blender and blitz until really smooth.

Ranch

1 ½ cups vegan mayo
¼ cup soy or almond milk
1½ tsp apple cider vinegar
3 cloves garlic, boiled is best, then minced
1 spring onion
1½ tbsp fresh parsley, chopped finely
1½ tbsp fresh dill, chopped finely
¼ tsp paprika
¼ tsp pepper, salt to taste

Smokey sour cream dressing

1 cup soaked cashews (drain before using)
½ cup water
2 tbsp olive oil
3 tsp apple cider vinegar
2 tsp tahini (optional)
Salt to taste
2 to 3 tsp smoked paprika

Place everything in a blender and blend until smooth.

Caesar dressing

1/3 cup cashews or sunflower seeds (that have been soaked and drained)
4 cloves garlic (boiled)
1 tsp olive oil
1 tbsp lemon juice
1 tbsp of rinsed capers
2 tsp nutritional yeast
Pinch dried thyme
½ tsp maple or 2 dried dates
Black pepper and salt to taste
1½ tsp wholegrain mustard

Place everything except the mustard in a food processor and blitz until smooth. Then fold in the wholegrain mustard

Cheesy dressing

Creamy Dressing

2 tbsp olive oil
2 tbs lemon juice or apple cider vinegar
1½ tsp Dijon mustard
2 garlic cloves boiled and minced
½ cup sunflower seed sour cream
2 tbsp nutritional yeast
1 tbsp tahini
2 spring onions finely chopped
Salt and pepper to taste

Mix everything except the onions together in a bowl and then fold in the spring onions.

It’s not too late to book

It’s less than a month away until the 2018 Vegan Chef and Lifestyle Training and I am beyond excited. Excited and very busy tweaking all the recipes, the syllabus and booking and meeting with all the guest facilitators. Purchasing new equipment sending paperwork off to be printed and booking in staff.

Unfortunately two people who were booked in had to cancel due to things happening in their family lives. As unfortunate as that is for them it is fortunate for two lucky people who would like to jump in last minute. It is a big investment of time and money but an investment which will be one to last you a whole lifetime and open you up to a whole new world of culinary delights and have you wanting to dedicate your life to good food and creating it for others.

If you are interested the course begins on the 3rd May so there is still time to get your application forms in.

Can’t wait to meet the people who will step in and take these two spots.  See Modules Dates and Pricing

Have a wonderful week everyone.

With gratitude Veet

Categories:Sauce/Dips Salads

Tags:Dressings Cashews Herbs sunflower seeds

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