Crack Dressing

Recipes

Crack Dressing

Originating from the WhiteWater Cookbook, my friend Margo shared this recipe with me.

Thank you Margo, my dear friend and online yogi for sharing this delicious recipe.  Margo says “It has many other names, but this name from my friend Eileen really sums it up. It is very addictive and I am tempted to eat it by the spoonful, thus the name “crack dressing”. It is great for rice bowls and salads but better on sturdy salads than on delicate ones.

Ingredients

  • ½ cup nutritional yeast flakes
  • 1/3 cup dried Parmesan (optional)
  • 1/3 cup water
  • 1/3 cup tamari or soy sauce
  • 1/3 cup apple cider vinegar
  • 2 T tahini paste
  • 2 to 4 cloves crushed garlic
  • 1 ½ c vegetable oil (doesn’t work as well with olive oil)
Combine yeast flakes, (parmesan), water, tamari, apple cider vinegar, tahini and crushed garlic in a blender (or in a jar with a wand mixer). Add oil in steady stream.
Our standard house salad is greens mixed with kale (from the garden) and sometimes chopped Brussels sprouts or cabbage. A generous amount of chopped cilantro or other fresh herbs (my latest favourite is tarragon), dried cranberries or fresh blueberries depending on the season, toasted nuts, cucumber. A good Macedonian feta or creamy goats cheese will top it off.