Creamy walnut salad dressing with a touch of lemon and garlic to toss all your summer salads until the end of times. This vegan vinaigrette is super simple, perfectly savory, whole food plant based oil-free and loaded with omegas.
Walnut Dressing
A riff on my recent walnut pate recipe but in a vinaigrette form. It’s rich and creamy and simply perfect to dress a big bowl of bitter dark leafy greens and your favorite veggies. I guarantee you will be going back for more.
If you are looking for new healthy ways to dress your salads this recipe is for you! It’s like a nutty version of our vegan Caesar dressing but special in its own right. My newest obsession and a true power food.
How to Make Walnut Vinaigrette
- Start by toasting the walnuts if an extra nuttier flavor is desired. Otherwise raw walnuts work great.
- Add the walnuts, tamari, lemon juice, garlic, nutritional yeast and water to a powerful blender and process until creamy.
- Adjust seasonings to taste with more tamari and toss with your favorite dark leafy greens, fresh and grilled veggies.
How to toast walnuts:
- Oven method: Preheat your oven to 300”F. Spread the walnuts on a shallow baking sheet and toast for about 20 minutes until golden brown to your liking.
- Stove top method: Preheat a cast iron or stainless steel skillet over medium high heat. Add the walnuts and toast for a few minutes until browned all over. Take care not to burn them, move them around a bit with a spatula as they start to brown.
Serving suggestions:
- Tossed with fresh veggies + dark leafy greens: think baby kale, peppery arugula, frisee, baby spinach and swiss chard. Add juicy heirloom tomatoes, crunchy cucumbers, bell peppers, red onion and fresh herbs for the ultimate garden salad.
- Drizzled over grilled or roasted veggies: asparagus, beets, zucchini, potatoes, carrots, roasted broccoli and cauliflower steaks.
- Bruschetta aka grilled bread rubbed with garlic and lightly brushed with olive oil.
Favorite Vegan Salads:
Walnut Vinaigrette Salad Dressing
Creamy walnut salad dressing with a touch of lemon and garlic to toss all your summer salads until the end of times. Simple, perfectly savory, It’s vegan, whole food plant based oil-free and loaded with omegas.
Servings 6 people
Calories 265kcal
Ingredients
- 1 cup walnut pieces raw or toasted
- 2 Tbsp tamari + more to taste
- 1 Tbsp lemon juice + more to taste
- 2-3 cloves garlic grated
- 1/2 Tbsp nutritional yeast or 2 tsp white miso paste
- 1/4 cup of water
Instructions
- Add all the dressing ingredients to your Vitamix (or another powerful blender) and process on the smoothie setting until silky smooth. Alternatively you can make this in the food processor for a rustic texture, whatever you prefer.
- Taste and adjust seasonings with more tamari, lemon juice or dilute with more water.
How to toast walnuts:
- Oven method: Preheat your oven to 300”F. Spread the walnuts on a shallow baking sheet and toast for about 20 minutes until golden brown to your liking.Stove top method: Preheat a cast iron or stainless steel skillet over medium high heat. Add the walnuts and toast for a few minutes until browned all over. Take care not to burn them, move them around a bit with a spatula as they start to brown.
WFPB + Plantricious Recipe
Notes
Serving suggestions:
- Dark leafy greens: baby kale, arugula, frisee, swiss chard, baby spinach.
- Grilled or roasted veggies: asparagus, beets, zucchini, potatoes, roasted broccoli or cauliflower florets.
- You can choose to use olive oil instead of water for a more indulgent dressing, however that will make the recipe non compliant with the WFPB + Plantricious guidelines.
Nutrition
Calories: 265kcal | Carbohydrates: 7g | Protein: 7g | Fat: 26g | Saturated Fat: 2g | Sodium: 179mg | Potassium: 203mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Environmental Information
Recipes Featuring Walnuts:
Ultimate Vegan Chili
Vegan Walnut Parmesan
Vegan Baklava
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