Gluten-Free, Vegan & Plant-Based Recipes

Lemon Basil Vinaigrette Dressing

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  1. Beth Wilson says:

    Hi, this looks and sounds, delicious! Can you please tell me if we can use regular whole milk, in lieu of the plant mik? I definitely want to try this. Thank you for sharing the recipe!

    Beth Wilson
    (Raleigh, NC)

  2. JT says:

    This is a nice fresh dressing. I replaced the high fructose agave syrup (aka “nectar”, made just like its cousin, HF corn syrup) with one TBSP of honey. Then I thickened it up with an egg yolk.

  3. Jessica says:

    Hello! I’ve made this recipe twice and each time I get a really unpleasant burning/heat as a secondary note. It could be because I use fresh garlic and not pre-minced, and maybe I should use less than the 1tbsp as instructed. . But I was wondering if you had any recommendations or had ever experienced something similar when you were creating this recipe.

    • Gina says:

      Hi Jessica, sorry to hear it’s not turning out for you. When you say burning/heat… what does that mean? Like the flavor when you blend it? Maybe it’s the flavor of the Dijon? I don’t think it’s the garlic… and since there’s no cooking involved in this dressing I’m not entirely sure what’s causing the “burning”??

      • Jessica says:

        I understand there’s no literal heat required. I mean heat on the palette. This recipe makes my tongue burn and I have no allergies to the ingredients. I use Grey Poupon dijon mustard.

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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