Vegan Creamy Italian
This is the type of dressing you’ll want to make a big batch of to use all week long—it’s delicious over a big chopped salad or a simple bed of arugula.
1 tablespoon chopped oregano
1 tablespoon chopped parsley
1 small shallot, finely chopped
1 teaspoon mustard powder
½ teaspoon brown rice syrup
juice of 1 lemon
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
¼ cup olive oil
1. Combine all the ingredients in a blender and blend until everything is well combined.
Originally featured in 4 Creamy—and Shockingly Vegan—Salad Dressings
