People have been known to buy the first Hollyhock cookbook JUST for the famous Yeast Dressing. We’ve revamped this much sought after dressing to make it a little lighter without compromising flavour. It rocks out on grains and steamed veggies just as well as it does on salad.
Makes 2 cups
(vegan)
- ¾ cup Engevita flake yeast (or any nutritional yeast brand)
- 1/3 cup water
- 1/3 cup tamari (can be gluten free)
- 1/3 cup apple cider vinegar
- 2 large cloves of garlic
- 1 cup grapeseed or sunflower oil
In a blender, combine yeast, water, tamari, vinegar and garlic for one minute. With the blender on high, remove the centre of the lid and SLOWLY drizzle in the oil. Stop the blender as soon as all the oil has been added. Keep in a sealed jar for up to 2 weeks.
Join us at Hollyhock on beautiful Cortes Island and be treated to our original and delicious, wholesome gourmet meals every day!
A quick Google search for the Hollyhock Yeast Dressing turns up tons of variations on this beloved dressing. What are your favourite additions or twists on this classic lovingly called “Nooch” by some for the key ingredient: nutritional yeast!
A variation on the Hollyhock Yeast Dressing from the Flavour & Savour blog.
A low oil version of Hollyhock Yeast Dressing from Eat What You Sow.
The Love Vitamin shares why the Hollyhock Yeast dressing is the “the holy grail of salad dressings”.
From the archives: Go back in time over a decade to the Hollyhock kitchen to watch chef Rebeka Carpenter whip up this favourite salad dressing.
