Sunflower Vinaigrette

Categories: Jalapeno Pepper Oil, Sunflower Oil
Tags: Salad

PREP TIME

5 minutes

COOK TIME

TOTAL TIME

5 minutes

YIELDS

2-5 servings

Ingredients

1/3 cup unrefined, cold-pressed sunflower oil
1 tbsp white balsamic vinegar
1 tbsp white wine vinegar
1 tbsp minced shallot or green onion
2 tsp soaked cashews or sour cream
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
Freshly ground black pepper or Jalapeno infused sunflower Oil

Instructions

Combine all the ingredients but the sunflower oil in a jar and blend well with a hand-blender or combine in a food processor to mix well. Then slowly add the Sunflower Seed Oil while keeping the blender/mixer running, and the emulsified vinaigrette will be yours!

Taste, and add more salt, pepper, Jalapeno Oil as needed.

Keeps well in the fridge.

Variations That Are Simple & Delicious

Joanne loves adding soaked cashews to this recipe, hence choose between sour cream or cashews. We often add chili-oils but you can also keep it low-key on the spice.

Add vegan nut butters instead of the soaked cashews. I love pumpkin seed butter and hazelnut butter.
Adding various fresh spices adds a seasonal touch. Cilantro, Parsley and fresh lime zest.
You can also add other oils like poppy seed oil or black sesame seed oil.
Add this vinaigrette to salads, rice-bowls, and vegetable!

More Easy Recipes

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