Sundried Tomato Dressing
Super creamy and tangy, this vegan sundried tomato dressing comes together in just under 5 minutes.
Ingredients
- 2 tablespoon sundried tomatoes
- 3 tablespoon coconut milk
- 2 tablespoon oil leftover from the oil packed sundried tomatoes
- 2-3 garlic
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Instructions
- Add all the ingredients to a food processor or a blender (or your Nutribullet), and blend until smooth.
- Season with salt and pepper and give it a good mix.
Notes
- Use oil-packed sundried tomatoes and include the oil from the jar in the dressing- the tomato-infused oil adds a layer of flavor that plain olive oil cannot replicate. It's the single most important ingredient choice in this recipe.
- If using dry-packed sundried tomatoes instead of oil-packed, soak them in warm water for 20 minutes until softened, drain well, then add 2 tablespoons of good-quality extra virgin olive oil separately to compensate for the missing jar oil.
- Blend for a full 30–60 seconds on high- the coconut milk and tomato oil need time to fully emulsify. Under-blending leaves the dressing slightly grainy rather than smooth and cohesive.
- The dressing thickens considerably overnight in the refrigerator as the coconut oil cools. If it's too thick to pour after chilling, stir in 1–2 teaspoons of warm water or a small squeeze of lemon juice to restore a pourable consistency.
- Store in an airtight glass jar in the refrigerator for up to 1 week. Always use a clean spoon when serving. The dressing works beautifully as a spread when thickened- use it straight from the fridge on toast without thinning.
Nutrition
Calories: 95kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 5mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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