Hollyhock’s Famous Yeast Dressing (Revisited)

by Moreka Jolar

Yeast Dressing Revisited

People have been known to buy the first Hollyhock cookbook JUST for the famous Yeast Dressing. We’ve revamped this much sought after dressing to make it a little lighter without compromising flavor.  It rocks out on grains and steamed veggies just as well as it does on salad.

Makes 2 cups
(vegan)

  • ¾ cup Engevita flake yeast
  • 1/3 cup water
  • 1/3 cup tamari
  • 1/3 cup apple cider vinegar
  • 2 large cloves of garlic
  • 1 cup grapeseed or sunflower oil

In a blender, combine yeast, water, tamari, vinegar and garlic for one minute. With the blender on high, remove the centre of the lid and SLOWLY drizzle in the oil. Stop the blender as soon as all the oil has been added. Keep in a sealed jar for up to 2 weeks.

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Moreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbooks, Hollyhock Cooks and Hollyhock Garden to Table. Moreka’s passion for fresh, inspired foods is as infectious as her laughter.

 

12 thoughts on “Hollyhock’s Famous Yeast Dressing (Revisited)”

  1. Hi I have a question re the yeast dressing – is there a workable substitute for the tamari for those of us allergic to soy?
    Thank you.

    1. Hi Jackie, I don’t work in the Hollyhock kitchen so I can’t say for sure, but as someone who is also allergic to soy, I’ve experimented with options like replacing it with coconut milk for a creamier dressing or just a smaller amount of water and salt. I can pass your question onto the kitchen too 🙂

      1. Thanks, Loretta. I can give those a shot. If you could also pass the question on to the kitchen I’d appreciate it.
        Cheers
        Jackie

        1. Hi Jackie,

          Here’s a reply from our Assistant Kitchen Manager:

          I have never tried to make a tamari substitute before, but I have seen recipes for it. As long as it is the same quantity of fluid it should not effect the consistency of the dressing. It would simply be a matter of finding a soy-free tamari recipe that the person enjoyed the flavour of and using it instead of tamari in the recipe. There is also a coconut based Tamari substitute available for purchase called “Coconut Secret” but I do not know where one would buy it. I hope this was a little bit helpful 🙂
          -Tec

          1. Thank you. I’ll check around town and also see what I can google.
            There may be something magical out there.

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