Vegan Pesto Vinaigrette
Elevate your salads with this flavor-packed Vegan Pesto Vinaigrette, a vibrant and healthy twist on traditional dressings. Bursting with fresh basil and spinach, this creamy recipe balances savory nutritional yeast, buttery pine nuts, and zesty garlic for a bold, herbaceous base. A splash of tangy lemon juice, apple cider vinegar, and a touch of maple syrup add complexity, while olive oil ensures a velvety finish. Perfectly seasoned with salt and pepper, this easy, no-cook option comes together in just 10 minutes and is ideal for drizzling over greens or as a marinade for roasted vegetables. Plus, it’s completely vegan and nutrient-dense, making it a guilt-free addition to your weekly meal rotation. Store it in your fridge for up to a week—just shake and enjoy! Keywords: vegan pesto vinaigrette, basil vinaigrette, creamy vegan salad dressing, fresh herb dressing, homemade vegan dressing.
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Recipe Information
Ingredients
- 1 cup Fresh basil leaves
- 0.5 cup Baby spinach leaves
- 3 tablespoons Nutritional yeast
- 2 tablespoons Pine nuts
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the fresh basil and baby spinach leaves thoroughly and pat them dry with a kitchen towel.
In a blender or food processor, combine the basil leaves, baby spinach leaves, nutritional yeast, and pine nuts.
Peel the garlic cloves and add them to the blender along with the lemon juice and lemon zest.
Blend the mixture on medium speed while gradually pouring in the olive oil, until the mixture is smooth and creamy.
Add the apple cider vinegar and maple syrup to the blend to enhance the vinaigrette's acidity and sweetness.
Season the pesto vinaigrette with salt and black pepper. Blend again to incorporate all the flavors.
Taste the vinaigrette and adjust the seasoning as needed. You can add more lemon juice for tanginess or more maple syrup if you prefer it sweeter.
Pour the Vegan Pesto Vinaigrette into a mason jar or airtight container. Store it in the refrigerator for up to a week.
Before using, give the vinaigrette a good shake to ensure all ingredients are well combined. Serve it over your favorite salad or use as a marinade for vegetables.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
