I’m almost 100% certain that this perfectly formulated mixture of sour, salty, tangy, and unctousness filled the chalices of Mt. Olympus as the “nectar and ambrosia” of the Gods. Seriously though, I slather this stuff on everything. Two tablespoons of dressing provides more than your daily supply of omega-3 fatty acids from the flaxseed oil (the healthiest form of fat), and 40% of your B12 intake from the nutritional yeast–incredibly important for vegans who don’t recieve vitamin B12 from animal products like the rest of the omnivore world. The recipe comes from the absolute most helpful book for prospective vegans that I can recommend–Becoming Vegan by registered dieticians Brenda Davis and Vesanto Melina. So pour a glass…er, um, I mean, drizzle some Liquid Gold Dressing on your next salad and prepare to amaze your taste buds!
Liquid Gold Dressing (Raw if using nama shoyu instead of soy sauce or tamari, Gluten Free if using tamari.)
Makes 2 cups.
- 1/2 cup flaxseed oil
- 1/2 cup water
- 1/3 cup lemon juice
- 2 tbsp balsamic vinegar
- 1/4 cup soy sauce, tamari, or nama shoyu (I like to use low-sodium tamari.)
- 1/4-1/2 cup nutritional yeast (I usually add about 1/3 cup.)
- 2 tsp Dijon mustard
- 1 tsp ground cumin
Combine all ingredients in glass jar and shake thoroughly to mix. Dressing keeps in the refrigerator for a long time, but frankly, it won’t last unless you hate all things that taste spectacular. It separates when stored, so just give it another shake whenever you want to use it.