Creamy Vinaigrette (With Vegan Option)
Ingredients
- ¼ cup organic unfiltered apple cider vinegar
- 1 cup extra-virgin olive oil
- 1 raw pasture-raised organic egg OR ½ tablespoon egg replacer + ¼ cup purified OR distilled water
- 3 tablespoons unsweetened organic plain coconut milk yogurt alternative
- 1 teaspoon organic herbes de Provence*
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- ⅛ teaspoon organic white pepper, ground
Instructions
- Pour the vinegar into a blender and blend on low. As the blender runs, slowly add olive oil in a steady stream. Process until the ingredients are thoroughly blended.
- Add egg, yogurt, herbes de Provence, salt, and pepper. Pulse until well blended. Store in a glass jar in the refrigerator, where it will last about 2 weeks, depending on your climate.
Notes
*If desired, you can substitute with 1 teaspoon of your favorite organic dried herbs or herb blend such as basil, Italian herbs, sage (not if you’re breastfeeding!), thyme, or 1 tablespoon organic fresh herbs or herb blend.