Ingredients

The following ingredients have 1 Servings
  • 1/2 heaping cup (75g) raw pine nuts (you can sub cashews if necessary, it will just taste less authentic)
  • 1/4 cup + 3 tablespoons (105g) water
  • 2 tablespoons (30g) fresh lemon juice
  • 2-3 tablespoons nutritional yeast flakes (I highly recommend this Sari brand, it is non-fortified with much better taste.)
  • 2 large garlic cloves
  • 1/2 teaspoon dried parsley
  • 1/4-1/2 teaspoon ground black pepper (SEE NOTE)
  • 1/2 teaspoon fine sea salt
  • I use this scale.
  • 1/4 teaspoon black pepper gives flavor without it tasting like pepper. 1/2 teaspoon will give a peppery taste like I noted in the beginning of the post. I make the peppery version since my take is on the Houston's Restaurant one locally.

Instruction

  • Add all of the ingredients to your blender or food processor and blend until very smooth and creamy. I used my Vitamix, but I'm sure any blender or even a food processor would work since pine nuts are a soft nut. If you have a weak blender, I would suggest soaking the cashews (if using) overnight, drain and rinse, so your dressing isn't gritty.
  • Place in the fridge to chill for 30 minutes. It will be perfect for salads then as it gets well chilled and thickens up some.
  • I used an Italian salad blend and added some broccoli, pine nuts, extra black pepper and nutritional yeast on top. However, feel free to use whatever greens you like.