This salad dressing is tasty, oil-free, low fat, nutrient dense and easy breezy to make. I served it over my dinner salad.
Creamy salad dressing
1 15-oz can garbanzo beans (chickpeas), drained
1-2 cloves garlic
juice from 1 lemon
1/2 cup of water (or more if you prefer thinner dressing)
4 Tbs nutritional yeast
salt to taste
Place all ingredients into a food processor or a blender and blend until smooth and creamy, adding more water until you reach desired consistency. Season with salt to taste. You can store this dressing in a refrigerator for up to three days.