CREAMY CILANTRO VINAIGRETTE
Dress up your green leafy or pasta salads with a light, creamy, zesty taste of fresh!
Makes 2-1/2 cups
1 c. white vinegar
juice of 2 fresh lemons
1 c. water
1 c. finely chopped fresh cilantro tops
1/2 c. extra virgin olive oil
1/4 c. light brown sugar
2 t. dried basil
2 t. dried tarragon
2 t. garlic powder
1 t. turmeric
1-1/2 t. salt and more to taste at end
1/4 t. red cayenne pepper
1/2 t. guar gum powder
1 t. vegan yeast
Combine all dressing ingredients in blender container, except vegan yeast. Blend till ultra smooth.
Add vegan yeast, stir into dressing, then blend till as smooth as possible.
Let set for at least 15 minutes, before blending again till smooth – the guar gum continues to thicken after blended, so we wait and blend again.
Transfer to covered jar and refrigerate till ready to use.
Best served drizzled over green leafy salads, instead of tossed.
CHEF DAVIES-TIGHT™ 