Nutritional Yeast Salad Dressing With Tamari
This healthy homemade salad dressing recipe is made with nutritional yeast, tamari, and lemon for a punchy, acidic, and umami-flavoured vinaigrette. Super versatile, this nutritional yeast dressing is ready in just 5 minutes and pairs with a variety of salad ingredients!
This salad dressing with nutritional yeast and tamari will become your new go-to! It reminds me of my favourite tamari salad dressing that my mom used to make when I was a kid, except that it has nutritional yeast added for that extra umami flavour.
Texture wise, this dressing is *slightly* thicker than a standard vinaigrette (thanks to the nutritional yeast). It is not, however, a creamy dressing like other nutritional yeast salad dressings I see online. If you’re looking for something creamy, you may prefer my cashew caesar or balsamic tahini dressing.
You can treat this one as you would a lemon or white wine vinaigrette. I’ve shared a handful of salad pairing ideas for you below for serving inspiration too, as always.
What is nutritional yeast?
Nutritional yeast (commonly known as “nooch”) is a type of inactivated yeast that has a notable yellow colour.
Most nutritional yeast has been fortified and is therefore rich in nutrition benefits.
In particular, nutritional yeast is an EXCELLENT source of B-vitamins, like riboflavin, niacin, B6, folate, and B12. Just 2 teaspoons provides over 100% of the daily value of most of these B-vitamins (except folate).
Nutritional yeast is also a source of complete plant-based protein, dietary fiber, iron, potassium, and zinc. A true nutrition powerhouse!
Ingredients needed + possible substitutions
- Olive oil: This heart-healthy oil is the base of this salad dressing.
- Lemon: I’d recommend freshly squeezed lemon juice if possible.
- Tamari: Adds a salty and umami flavour to this dressing. Tamari can be swapped with soy sauce and you can use a low-sodium version if needed. Likewise, you can find certified gluten-free tamari if you follow a gluten-free diet.
- White vinegar: I recommend either white wine vinegar or apple cider vinegar.
- Nutritional yeast: This yellow-coloured yeast adds a delicious “cheesy” flavour and slight thickness to this salad dressing, as well as plenty of B-vitamins. Please do not confuse it with traditional baker’s yeast – that will NOT taste good!!
- Garlic powder: I like the way garlic powder integrates smoothly into salad dressings, but you could use freshly minced garlic cloves as well.
- Mustard: Mustard helps to emulsify and thicken this salad dressing, and I promise you won’t find it has an overpowering mustard flavour here! I used a smooth/creamy dijon that is mild in taste and not grainy.
- Honey: Use a nice liquid honey that will combine easily with the rest of the salad dressing. Honey can be swapped with maple syrup (if a vegan option is preferred). It adds a touch of sweetness to balance the more acidic and salty flavours of the dressing.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Here you can see a visual of the ratio of the salad dressing ingredients, prior to mixing together.
And here’s what this dressing looks like when it’s all mixed up. I love preparing AND storing this in a glass jar with a lid (for less clean up!)
Leftovers of this salad dressing will keep for up to 2 weeks in an airtight jar in the fridge.
Separation and hardening in the fridge is normal. Simply take it out a little before you want to use it (i.e. when you start prepping your salad ingredients), and give it a good shake before you do!
What to serve this dressing with
This is one of those versatile salad dressings that you can use with a variety of ingredients. I originally shared it with one of favourite quick + easy lunches: this green salad with scrambled eggs!
TIP: You can treat this dressing like you would a lemon or white wine vinaigrette. Think – lighter salads made with tender leafy greens or crunchy veggies, rather than heartier grain-based salads.
It would go great with salads made with:
- Baby greens, like spinach, spring mix, baby arugula, or baby kale
- Crunchy lettuces, like romaine or iceberg
- Raw veggies, like peppers, cherry tomatoes, or cucumbers
- Soft, leftover roasted veggies, like roasted zucchini or bell peppers
- Fresh herbs, like chopped parsley, dill, or basil
- Nuts, like pecans or walnuts
- Seeds, like pumpkin seeds, hemp seeds, or sunflower seeds
- Proteins, like eggs, cooked shrimp, or chicken
I think it would also work great in pasta salads made from the above ingredients, too 🙂
More homemade salad dressing recipes:
- Maple Dijon Vinaigrette
- Go-To Balsamic Vinaigrette
- Vegan Cashew Caesar Dressing
- Vegan Avocado Green Goddess Dressing
- Strawberry Basil Balsamic Vinaigrette
Did you give this Nutritional Yeast Salad Dressing Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Nutritional Yeast Salad Dressing (5-Minutes)
- 1/2 cup olive oil
- 1 lemon, juice only
- 2 Tbsp tamari or soy sauce (use certified gluten-free tamari if GF recipe is needed)
- 2 Tbsp nutritional yeast (not to be confused with baker's yeast)
- 2 tsp white wine vinegar (or apple cider vinegar)
- 1 tsp garlic powder (or 1-2 minced garlic cloves)
- 1 tsp mustard (I use a mild, not grainy, dijon mustard)
- 1 tsp honey (or maple syrup for a vegan option)
- Shake all the dressing ingredients together in a small jar with a lid, or whisk them together in a small bowl. Adjust seasonings to taste.Note – this recipe gets its salty flavour from the tamari (or soy sauce), but you may add additional salt if desired.
- Serve immediately, or store in the fridge for later!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.