Oil-free Balsamic Vinaigrette

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½ Cup Aquafaba, (from a can of no-salt-added garbanzo beans (chickpeas), see Notes section below for substitutions)

3 Tablespoons Balsamic Vinegar, (or other vinegar, see Notes section below)

1 Medjool Date, (pitted, see Notes section below for substitutions)

1 Teaspoon White or Yellow Miso Paste, (see Notes section below for substitutions)

1 Teaspoon Dijon Mustard, (omit if you don't have it)

½ Teaspoon Dried Italian Seasoning, (or use dried herbs like thyme, basil, etc.)

¼ Teaspoon Fresh Cracked Black Pepper

1 Teaspoon Minced Garlic, (use one clove, jarred minced garlic, or ½ teaspoon granulated garlic)

Blend most of the ingredients: Add the aquafaba, balsamic vinegar, pitted Medjool date(s), miso paste, and Dijon mustard to the blender and blend until smooth (about 45 seconds for me).
Taste Test: If you started with 1 Medjool date (or even if you didn't), taste the oil-free vinaigrette. Does it need more sweetness? Add another pitted date. More vinegar? Add more of that. Blend until smooth again and move onto step 3.
Add the seasonings: Add in the dried Italian seasoning, fresh cracked black pepper, and garlic. Blend on the lowest speed for 3-4 seconds or pulse it in.
Storage: I like to store this oil-free salad dressing immediately so I can refrigerate it so it's cold for when I'm ready to eat it. Use a blender spatula if you have one to get all the contents out of the blender. As written, this recipe fits perfectly in a mini tulip Weck jar, but you can use any kind of airtight jar or container to store it. Refrigerate in an airtight container for up to 5 days. Shake well before use.