Tamari Dressing
Recipe by user david
A creamy, umami-rich tamari dressing emulsified in the blender with olive oil and nutritional yeast.
Makes 2 cups
This blender tamari dressing is savory, tangy, and deeply umami thanks to tamari plus nutritional yeast, with a thick, creamy texture from a quick olive-oil emulsion. It’s ideal for salads, grain bowls, roasted vegetables, or as a drizzle for tofu and other plant-forward meals. For best results, drizzle the oil in slowly with the blender running to ensure a stable emulsion, and adjust the salt and pepper at the end to taste. Make it ahead—its flavor melds as it chills—and store airtight in the fridge.
- 2⁄3 cup 2⁄3 cup (160 g) apple cider vinegar, just under
- 2 Tbsp 2 Tbsp tamari
- 1 clove 1 clove garlic
- 1⁄2 cup 1⁄2 cup nutritional yeast flakes, packed
In a blender, combine the vinegar, tamari, garlic, and nutritional yeast.
Process on medium-high speed until smooth and well combined, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- 1 cup, 3 Tbsp 1 cup, 3 Tbsp (256 g) olive oil
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds.
- fine sea salt, to taste
- black pepper, freshly ground, to taste
Season to taste with the salt and pepper. Transfer the dressing to an airtight container and refrigerate until ready to use.
Notes
This dressing will keep, refrigerated, for up to 7 days.
NOTE: Product-wise, we prefer the San-J gluten free tamari and Bob's Red Mill nutritional yeast flakes.
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