Serve over Italian salads with romaine lettuce, escarole, artichoke hearts, black olives, capers, sliced onion and tomatoes.

Makes 1-1/3 cups

1/2 c. corn oil

1/3 c. diced sweet red roasted peppers

1/4 c. Balsamic vinegar

1 t. dried basil

1/4 t. garlic powder

1/2 c. nondairy liquid creamer

1/8 t. salt plus to taste

Combine all ingredients in a blender container. Blend on low speed till well-blended, then on high speed till smooth and creamy. Pour into glass jar with lid and refrigerate.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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