Description
This vegan cranberry vinaigrette is made with fresh cranberries, chopped thyme, and shallot. It’s naturally tart, so you only need a little vinegar.
Ingredients
Units
Scale
- 1 shallot, peeled, cored and quartered
- 1/2 cup fresh cranberries
- 1/4 cup extra-virgin olive oil
- 1/4 cup walnut oil or flax seed oil
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon agave or honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Puree shallot, cranberries, olive oil, vinegar, walnut or flax oil, thyme, agave or honey, salt and pepper in a mini prep, food processor or blender until as smooth as possible. Store in a jar in the refrigerator up to 1 week.
Notes
Cooking Tip:
If you can’t find either walnut or flaxseed oil, or just prefer to use a different type of oil, opt for a good extra-virgin olive oil instead.
- Prep Time: 10 minutes
- Category: Salads
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: about 2 tablespoons
- Calories: 127
- Sugar: 0 g
- Sodium: 143 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g