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The Best Lemon Vinaigrette

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup
  • Category: Salad Dressing
  • Method: Whisk
  • Cuisine: Healthy
  • Diet: Vegan


I whisk up a batch of my favorite Lemon Vinaigrette at least once a week to keep on hand and drizzle on all of my salads and bowls, and to use as a veggie dip! It’s creamy, tangy, and ready in just five minutes. Double or triple the recipe for a larger batch that you can keep around for up to 2 weeks.


  • ¼ cup lemon juice, plus the zest of one lemon
  • 1 clove garlic, grated or minced
  • 1 teaspoon dijon mustard or 1 tablespoon tahini
  • ⅓ cup olive oil
  • 1 tablespoon nutritional yeast or parmesan
  • Salt & pepper, to taste (I love adding Trader Joe’s Onion Salt, too)


  1. In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon. Blend or whisk to emulsify.
  2. Slowly stream in the olive oil, whisking the whole time, to emulsify it into the lemon juice mixture. If using a jar, you can also just close the lid and shake well to emulsify. It should thicken slightly. Add the nutritional yeast or parmesan, salt & pepper, and any additional seasonings. Taste and adjust as needed before using. If you’d like it thicker, adding a little more tahini thickens it up nicely.
  3. Store any leftovers (or if you’re making to use for the week) in a jar or bottle in the fridge for up to 2 weeks.