This addictive vegan Basil Dill Vinaigrette has fresh garden herbs, Dijon mustard, agave syrup, cheesy nutritional yeast, red wine vinegar, and extra virgin olive oil.
When life gives you basil and dill, you make Basil Dill Vinaigrette! In case you haven't heard me say it before, I love the challenge of coming up with recipes using what I have in my pantry, and what needs to be used up in my fridge. Such was the case with this dressing.
I had just run out of salad dressing and I was thinking of what I could make using basil. I grow my own basil and it was time to trim it so that it would grow thicker. It was starting to look tall and scrawny.
I also had a bunch of dill and chives that were about to expire. It was a good thing that I needed to use up these herbs because this is probably my favorite salad dressing that I have created this Summer.
I really love salads, especially in the hotter months, and it is still quite hot here in Tucson. This Basil Dill Vinaigrette has a great herby, cheesy flavor. It goes well with pretty much any salad that you pair with it.
Other Vegan Salad Dressings That I've Made Recently
- Vegan Chipotle Ranch Dressing
- Vegan Ranch Dressing
- Vegan Thousand Island Dressing
- Turmeric Tahini Dressing
And that is not all of them. I have at least two more to post! You could say that I am on a salad dressing making kick.
Basil Dill Vinaigrette Recipe
This basil dill salad dressing is perfect for people who grow their own herbs, or who want to start.
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Basil Dill Vinaigrette
Ingredients
- ¾ cup chopped basil
- ¼ cup chopped dill
- 2 ½ tablespoons chopped chives
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon agave syrup
- ¼ cup nutritional yeast
- ¼ teaspoon garlic powder
- salt and pepper
Instructions
- Blend all ingredients in a blender or NutriBullet until smooth.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Fedra says
Hi, we made the recipe today with our garden veggies. It was amazing. I replace honey instead of agave and still taste so good!! Thank you so much!
Do you know if we can freeze it?
Willow Moon says
I’m so glad you liked it! Yes, you should be able to freeze it.
Crystal Clay says
I recently ate at a wonderful restaurant that served an amazing Basil Vinaigrette Dressing. I'm intrigued by your recipe because the ingredients looks similar to the ones our server said were in the dressing. However, I am wondering about the nutritional yeast. Is it necessary to the consistency of this recipe? Is there a substitute for it if I am not gluten-free? Thank you.
Willow Moon says
Hi Crystal, actually I use the nutritional yeast as a vegan replacement for Parmesan in a lot of recipes. I love the cheesy taste it has. It is also high in B vitamins. You could make this with Parmesan if you aren't vegan, or try it without.
Crystal says
Hi Willow,
I made this today and it is delicious! One more question-how long will this stay fresh in the refrigerator? Thanks!
Willow Moon says
I am so glad that you like it! Because it has fresh herbs, it will last about a week.
Ashley - The Traveling Gals says
This is great. I love salad dressing but the ones from the store are usually so bad for you!
Willow Moon says
I know, right! That's one of the reasons that I started making my own!