Since my trip to Montreal in July 2017, I’ve been dreaming (and salivating) about Mandy’s Salads tamari dressing. 🥗 A few days after I arrived back home in the states, the stars aligned. Or maybe it was the new moon? Either way, Amanda over at @bitchininthekitch, must have felt my need to have it and posted her copycat recipe for this drinkable dressing. She claimed it was better than the real thing! So I had to make and have it ASAP and find out for myself!! Boy, was she right!! Good thing I had a bag of salad in my fridge left from my TJ’s haul! 🙌🏼 Ladies and gents…this is so freaking good! Get your straws, I mean forks out🍴and make this NOWWWWW! 💯
I tweaked the recipe just a bit and added some more umami flavor and it’s literally bath-worthy! Anyone who’s tried it knows what I’m talking about. I just want to dip everything in it! The best thing about the recipe is that all the ingredients get thrown in your blender and voila! DONEZO!
(adapted from Amanda @bitchininthekitch)
1/3 cup water
1/2 cup nutritional yeast
1/3 cup apple cider vinegar
1/3 tamari, soy sauce or coconut aminos (I prefer tamari)
2 cloves garlic, crushed
2 tbsp tahini
1 cup olive oil
1 tbsp fresh ginger or ginger paste
Salt and pepper, to taste
- Combine all ingredients in your blender and mix until smooth.
- Store in a jar in the fridge for up to a week, if it lasts that long! Makes a great marinade for cod, salmon, chicken, 🐟🐓 steak, or use on avo toast, as a veggie dip or salad dressing! 🥑🥕🥒
- ENJOY! 😃