I was just finishing a batch of this as P, the husband, came in the door for lunch. "It's good," I said, "but it's not going to interest you because it's salad dressing."
"I like salad dressing. I just don't like the salad," was his reply.
Before you go judging him for being saladist, you must understand the English concept of salad has come leaps and bounds in the past 8-10 years. This is not as complimentary a statement as it seems. Instead of quizzical looks from restaurant staff and the concept of salad as a piece of lettuce with a slice of tomato and cucumber, a decorative side to your main meal, you might now get 3 pieces of lettuce and perhaps even some oil and vinegar. If you're lucky, an onion and a slice of pepper or two might be thrown in.
This is not as salad-friendly a country as the United States.
This is reminiscent of a thick creamy Italian dressing, the sort made with hard fat cheese (think Olive Garden), only there's no cheese and it's completely cruelty free.
It can be consumed straight away, but like with many dressings and sauces the flavour develops if left for a little while before use. It's tasty on pasta dishes, too!
I used okara in this because I like the added grainy texture, but that's not an obligatory ingredient. In fact it's a perfectly good dressing without any of the cheesy components either, but it does add a nice bonus if you can include them. If you don't use okara, you can leave the tablespoon of water out if you'd like. Nobody will suffer either way, I promise.
Finally, I apologise for my vagueness in how much this recipe makes. What I got out of it was around 110ml, but I also lost a whole lot to the counter, floor, and my body due to unexpected flinging issues. Thus I suspect it's possible to produce more if you can manage to keep it all in one place.
Creamy Parmitalia Salad Dressing
- Using a pestle and mortar, or in a blender, combine and mix the garlic and olive oil into a paste. Add the vinegar, miso, water 1 tablespoon of the nutritional yeast, the herbs, and salt.
- In a separate bowl, combine the grated vegan cheese with the other teaspoon of nutritional yeast, plus the Parmazano and okara if using (a few clumps are fine).
- Fold the cheese mixture lightly into the dressing and voila! You're done.
yum sounds good
yum sounds good
I love these recipes because you can find beautiful glass jars to put the dressing in and give them as gifts... They are just beautiful! I have found some great ones at Hobby Lobby. Kudos.
can't wait to try this .. husband and I are trying to go all vegan and this will work great for thanksgiving.
How long does this keep for?
I can't say precisely as I didn't pay attention at the time, but it should keep for a good week or possibly more.
I live in Japan. I'm not vegetarian but this looks like a good recipe. I'm all for anything that uses okara. I pick it up from the local tofu-ya for cheap and I don't want the kids getting tired of the same three recipes. 🙂 Typically I cook it Japanese-style or I make it into pseudo-polenta. It makes a great substitute.
I can't get the nutritional yeast here but I can substitute cheese, since I'm not going strictly vegan on this.
By the way, it is EASY to get a lot of Japanese recipes completely vegan by simply substituting typical katsuo-kombu dashi for kombu dashi. The latter is made from kombu (kelp) and therefore vegetarian. That's what devout Buddhists do with a lot of foods to make them vegetarian.
How do you come up with these great recipes? I can't wait to try this. I have been cooking for 45 years or so and I can tell this is awesome. Thanks!
Thank you for your kind words about my site and recipes, and for taking the time to comment on so many recipes. To answer your question, many of my recipes are based on travel adventures and the rest are made up to use stuff that's taking over my kitchen in bulk!
I reserve the right to improve malicious and trollish comments.