Creamy Oregano Dressing

Creamy Oregano Dressing

This zesty, plant-based dressing comes together in minutes and keeps beautifully in the fridge.  Miso adds extra thickness and depth to an otherwise very American flavor palate. 

We like to serve this over wedges of romaine with toasted bread crumbs, sliced olives, and chopped walnuts.


  • 1 package silken tofu
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 garlic cloves or green garlic stalks, tough ends trimmed
  • 1 tbsp minced onion
  • 1 tsp salt
  • 1½ tbsp apple cider vinegar
  • 1 tbsp nutritional yeast 
  • 2 tbsp fresh oregano leaves
  • 1 tbsp white miso


  1. Place everything into the bowl of a blender or food processor.  Blend until totally smooth, scraping down the sides of the bowl with a spatula, as needed.  You may need to add a little more water or olive oil if your dressing is particularly thick. 
  2. Transfer the dressing into a container and chill in the refrigerator.  It will thicken as it chills. 
  3. Serve with crisp lettuce or crudités. 
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