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Learn how easy and quick it is to make plant-based oil-free white bean dressing to top your salads or Buddha bowls. You’ll need a blender and 10 minutes of your time.

Oil-Free White Bean Salad Dressing


  • Author: Nele Liivlaid
  • Total Time: 10 minutes
  • Yield: a bit over 2 cups
  • Diet: Vegan

Description

Learn how easy and quick it is to make plant-based oil-free white bean dressing to top your salads or Buddha bowls. You’ll need a blender and less than 10 minutes of your time.


Ingredients

Scale
  • 1 can (240g, 8.5oz) unsalted white beans
  • 1 tbsp. additive-free tahini
  • 2 tbsps. lemon juice
  • ½ tbsp. balsamic vinegar
  • ½ tsp. mustard seeds, crushed
  • ½ tsp turmeric
  • 1 tsp. garlic powder
  • 4 tsps. tamari sauce
  • enough water for desired consistency (I used 3/4 cup + 3 tbsps.)

Instructions

Place all ingredients in a food processor and process until smooth and dressing-like. You might also use an immerse blender.

Notes

Feel free to substitute balsamic vinegar with regular vinegar or lemon/lime juice.

Peanut butter, cashew butter or almond butter are great substitutes for tahini.

Ready-made mustard will successfully replace crushed mustard seeds. Use a teaspoon of mustard.

You can use a fresh garlic clove instead of garlic powder.

Tamari sauce can be substituted with regular soy sauce or Himalayan salt.

  • Prep Time: 10 minutes
  • Method: Blending

Nutrition

  • Serving Size: ¼ of the recipe
  • Calories: 117 kcal
  • Sugar: 0.9g
  • Sodium: 241mg
  • Fat: 2.2g
  • Saturated Fat: 0.3g
  • Carbohydrates: 13.4g
  • Fiber: 4.8g
  • Protein: 7.4g

Keywords: salad dressing, beans

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