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.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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