Applesauce Vinaigrette
makes 1/2 cup
¼ cup unsweetened applesauce
1 teaspoon mild miso
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
¾−1 teaspoon Dijon mustard
1 tablespoon pure maple syrup
¼ rounded teaspoon sea salt (or more)
Freshly ground black pepper
Instructions:
1. Place the applesauce, miso, cumin, cinnamon, apple cider vinegar, balsamic vinegar, mustard, maple syrup, and salt and pepper in an immersion blender with a deep cup, and blend until very smooth. If using a regular blender, you may need to double the batch for enough blending volume.
2. Taste and adjust the seasoning. Add another teaspoon or so of maple syrup if you would like the vinaigrette to be sweeter. If you’d like a thinner dressing, simply add a couple teaspoons of water and blend again.
This dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to play with some of the seasonings if you’d like a bit less sweetness. This dressing goes great with richer fare, since its acidity and tang will cut through the heavier components. For instance, try it on a salad topped with avocado and nuts, or on a salad alongside a nut-based veggie burger or pasta sauce.
From: Plant-Powered Families (book by Dreena Burton)
recipe found online in Forks Over Knives newsletter:
