|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 5mg||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The ingredients in this vinaigrette dressing are simple: It's made with garlic, fresh basil, parsley, lemon juice, and a bit of Dijon mustard, with olive oil as a base. There are many things you can do with the lemon and garlic vinaigrette. For example, try it over fresh steamed vegetables such as broccoli or kale, or use it to dress any pasta or bean salad. It also makes a great marinade for grilling tofu. You can even just drizzle it over a simple baked potato or oven-roasted new potatoes when you want a quick and easy side dish.
All of the ingredients in this simple lemon vinaigrette dressing recipe are vegetarian, vegan, and gluten free. If you use cold-pressed oil and fresh lemon juice, it should be suitable for anyone on a raw vegan food diet as well because all but the very strictest of raw food folks won't mind a bit of prepared Dijon mustard (if you're not sure, you can also always omit it).
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoons olive oil
1/4 cup lemon juice
1/2 tablespoon basil, finely chopped
2 tablespoons parsley, finely chopped
Dash kosher salt, optional
Freshly ground black pepper, to taste, optional
Steps to Make It
Gather the ingredients.
In a small bowl, combine minced garlic, Dijon mustard, olive oil, and lemon juice.
Use a fork or small whisk to whisk everything together until fully incorporated and the olive oil won't separate. This will probably take a minute or two longer than you think.
Stir in finely chopped fresh basil and parsley and combine well.
Taste the dressing, and add a bit of salt and pepper to taste if you'd like. Stir or whisk together again to combine.
Want something a little sweeter? Add a teaspoon or two of agave nectar (a good vegan substitute for honey). It will complement the other flavors quite well and makes it more like a tangy and fresh herb honey mustard dressing.
Instead of using a small bowl and a whisk, you can place everything in a Mason jar, cover it, and shake it all up until fully emulsified.
How to Store
This vegan vinaigrette dressing can be stored in the refrigerator for three to four days. The oil and vinegar will separate, so shake it up well before using.
Are all vinaigrette dressings vegan?
While most vinaigrette dressings are vegan friendly, some aren't. If using store-bought dressings, always check the labels to ensure there aren't any ingredients that do not fit the vegan lifestyle. Or make your own homemade vinaigrette dressing—that way it's fresh, and you know for sure what has been put in it.