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The Best Salad Dressing I've Ever Made (Ever Had?)

I'm just guessing that Clive Christian, Tom Ford, and Serge Lutens aren't putting recipes for salad dressing on their perfume sites, but Oracle Jayne Station is a plant based perfume and body care brand, and this recipe I made for dinner was really, really good, so I figure why not share on the blog.

Enjoy!
-Andrew
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I just made a salad and this is definitely the best salad dressing I’ve ever made. I almost never buy salad dressing at the grocery store because they’re usually way overpriced, usually not organic, and outside of Whole Foods, almost every salad dressing is made with high fructose corn syrup.
 
I’ve normally just mix olive oil, apple cider vinegar, a bit of lemon juice, and a few shakes of some herbs, salt, and pepper. I’ve also had a lot of failed relationships, and I’m pretty this is why.
 
I think the key differences from this and some other salad dressings is that I used some chia seeds and water to give a little more body and protein. You can’t taste that this has a small amount of raisins in it, but they added some sweetness, and like the chia seeds, they absorb water, so this helped make it thicker.
 
Fun facts:
-By accident, this has no oil. I just forgot. I didn’t miss it. There’s some good fat in it from the plant based sour cream and pine nuts, but there’s none of the dairy, cheese, egg, or mayonnaise, that’s usually in creamy salad dressings. The vegan sour cream, chia, raisins, pine nuts make it creamy.
-I didn’t add any table salt. The Tamari sauce, and olive juice have salt, and I prefer them because they’re also adding flavor.
 
I made it up as I went along, so the amounts are all just estimates. Make substitutions as you want to. Use more vegan sour cream (or vegan mayo) and less water if you want it thicker. It will also thicken slightly if you give the chia seeds time to absorb more of the liquid, but it was really good right away.
 
If you can get your hands on a jar of sea kelp, you could make this into a really good anchovy-free vegan caesar dressing (capers are an okay alternative, but don’t have quite the same ocean taste).
 
I served this over romaine, sliced boiled potatoes, and grape tomatoes.
 
Enjoy!
 
Creamy Vinegrette Salad Dressing
Liquid ingredients:
-1/4 cup vegan sour cream (could substitute with a handful of soaked cashews or half an avocado)
-1/4 cup apple cider vinegar
-1 teaspoon mustard
-1 teaspoon of Kalamata olive juice (or just throw in one or two olives)
-1/4 teaspoon of Tamari sauce
-light squeeze of lime juice
-1/2 cup of water
Spices:
-tbsp of fresh onion
-tbsp of minced garlic (I just used some from a jar)
-6 or 7 turns of fresh ground pepper
-1 tsp Italian herbs
Random:
-2 tbsp chia seeds
-1 tbsp pine nuts
-2 tablespoon of raisins
-1/2 teaspoon of agave
Blend really well. Start slow so the chia seeds don’t clump together, but then blast it on high to break up the chia seeds which may take a minute.

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