1 c. Organic Canola Oil
1 1/4 c. Nutritional Yeast
3 oz. Apple Cider Vinegar
3 oz. Warm Water
2 T. Tahini
1 T. Low Sodium Tamari (soy sauce)
*Feel free to add a few more tablespoon or to taste, I reduced the sodium quite a bit.
4 Garlic Cloves
Put all ingredients except the canola oil into a food processor and process until smooth. With the processor on, very slowly, drizzle the canola oil into the yeast mixture to emulsify it. If it seems a little thick (I like it a little thicker), add a little more oil or water and blend until fully emulsified. Store in an airtight container for 1-2 weeks. But lets be real, it won't last that long!
Sunshine SaladAfter the success of the Sunshine Sauce I decided it needed a proper salad to go on. I NEEDED a proper salad as a vehicle to consume this golden deliciousness! I combined things that are typically on Gypsy's house salad, can you tell? Check out the color of the egg yolk. The brighter and richer, the healthier and I secretly can't wait to have my own chickens and eggs! Of course, I had to add a few edible flowers to the sunshine salad and (after I snapped the pic) I also added a few SUNflower seeds for some crunch.