Vegan Lemon Vinaigrette Dressing

  • 2 tablespoons of lemon juice
  • 1 teaspoon lemon zest
  •  1 shallot, finely diced
  •  1 clove of garlic, minced
  •  1 teaspoon Dijon mustard
  •  ½ teaspoon salt or to taste
  • Freshly ground pepper, to taste
  •  4 tablespoons of canola or olive oil

Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in oil through top of hole of blender and continue blending until the mixture slightly thickens. Refrigerate for storage.

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AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.