Vegan Dressings

Potato based Lemon Miso Dressing

2 ounces cooked potato
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary.

· 2 tbsp balsamic vinegar
· 1/4 cup olive oil
· juice of one orange (approx 1/4 cup)
· 1/2 tsp salt
· 1/4 tsp pepper

1/2 olive oil
1 minced garlic clove
1/4 cup fresh lemon or lime juice
1/4 teaspoon salt
1/4 freshly ground pepper
1/4 leaf thyme (dried)

1/2 cup olive oil
zest and juice of 1 medium lemon
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons whole seed mustard
1 tablespoon tahini paste
1 1/2 tablespoons sesame seeds
1 clove garlic, crushed
1/2 cup chopped parsley

3/4 cup salad oil
1/4 cup orange juice
3 tablespoon lime juice
2 tablespoon raw sugar
2 tablespoon raw apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon paprika
3 tablespoon chopped fresh mint

1/2 cup rice vinegar
1/4 cup liquid sweetener of choice
1/4 cup olive oil
1/2 cup peanut butter
2 tablespoon soy sauce, OR tamari
1/2 teaspoon red pepper flakes
3-4 cloves garlic
1/2 bunch fresh cilantro