Creamy Sun-dried Tomato Vinaigrette

5 small sun-dried tomatoes (oil-packed or rehydrated if dry-packed) about ¼ cup

1 roasted red bell pepper (jarred (about ½ cup packed))

¼ cup tahini (or cashew butter, or seed butter)

1 tablespoon nutritional yeast

½ tablespoon mellow miso

1 large garlic clove

2 tablespoons lemon juice (or apple cider vinegar)

¼ teaspoon cayenne pepper (or crushed red pepper)

½ cup water (plus more as needed)

Combine: Add the sun-dried tomatoes, roasted red pepper, tahini, nutritional yeast, miso, garlic, lemon juice or vinegar, cayenne, and water to a blender.
Blend until smooth and creamy, adding more water as needed until your desired consistency is reached.
Taste and adjust acidity, saltiness, or heat as desired.
Refrigerate in an airtight container for up to 5 days.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥗Vinaigrette

CuisineMediterranean

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyVery Easy ⏰ 10m