Samantha’s Dressing

Hello, cooking friends. 
I have a very special recipe to share with you today…very early in the morning…(I couldn’t sleep and then thoughts of this dressing and writing about it came to mind and then I really couldn’t sleep). 
It will change your {culinary} life forever. 

Need a dipping sauce? Use Samantha’s Dressing! Salad dressing? Duh, use Samantha’s Dressing! Have an entre that’s missing a little something? Samantha’s Dressing! You get my point. 
Let me begin by explaining the woman behind this recipe (or the woman who shared it with me…I’m not sure where she got it from 馃檪  Samantha is my amazing friend. She is inspiring, to say the least: a hard worker, a cancer beater, marathon runner….those sorts of things. While she calls it “The Dressing”, I can think of no better way (okay, I can think of a lot better ways, but we’ll start with this) to honor her than by naming this dressing after her and sharing it with all of you!
Samantha’s Dressing
(straight from her lips, errr pen…keypad?)
  Whole head of garlic (that’s right, the whole thing. It’s somewhere between 9-12 cloves. Do not fear it.)
  1/3 cup of Apple Cider Vinegar
  1/3 cup of Soy Sauce or Tamari
  1/3 cup of Water
  1/2 cup of Nutritional Yeast Flakes
  1 tsp. of Dijon Mustard
  1 1/2 cups of sunflower or safflower oil (I’ve also used olive oil and it’s just as tasty.)
Combine everything except the oil in a food processor (or a good blender) until the garlic is finely minced.  Scrape down the sides of the bowl.  Turn the processor back on and slowly drizzle the oil in until there is a happy golden-beige sauce of joy.  I would advise not having any kind of bread handy when the dressing is fresh, otherwise you will stand at your kitchen counter dipping bread into the dressing and moaning.  Makes about two cups that will keep in the refrigerator for about two weeks.  Drizzle over salads, turkey sandwiches, fresh tomatoes, Greek salad, shrimp, corn salad鈥he list goes on.

Hope’s Notes

  •  I have reduced the oil to 1 cup while increasing the water to 3/4 cup and it has turned out fine, just slightly thinner. 
  •  I have also subbed 1 cup raw cashews instead of the oil (either soak overnight first or don’t soak and use a high efficiency blender like Blendtec or Vitamix). It adds a nuttier taste, but still delicious! You may have to play around with the water/cashew ratio to achieve desired viscosity
  •  I have used it for salads, sandwiches, saut茅ed with veggies, meat, stir fry, etc! 

 Please make this dressing. Right now. Go on…scurry over to your kitchen and pull out your blender (or go buy nutritional yeast first if you don’t have it). Your taste buds will not regret it!

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