Name: Vegan Creamy Italian
Yield: Makes about ½ cup

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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.

Makes about ½ cup

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