Creamy Lemon Pesto Salad Dressing (Vegan)

A Jerry James Stone Recipe


Dressing, Green, Vegan


  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 tsp cream of tartar
  • 1/2 oil
  • 2 teaspoon lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil
Jump to instructions
Prep Time 1 minute
Total Time 1 minute


  • Take your can of chickpeas and shake it well to mix in all the starches and proteins.
  • Open the can and pour it out through a strainer so as to separate the chickpeas from the liquid (aquafaba). NOTE: Any aquafaba you don't use in this recipe can be saved by pouring it into ice cube trays until frozen. Once the cubes are frozen, pop them out, store it in a bag, and use anytime you need. Aquafaba is a great egg replacer, it can be used to make ice cream, mayonnaise, meringue, marshmallow fluff, and more.
  • Place 1/2 cup aquafaba in a bowl. Add in 1/4 teaspoon cream of tartar and start mixing with an electric hand mixer. Start off slowly and gradually increase speed.
  • Once the aquafaba is nice and foamy, begin adding in the other salad dressing ingredients. Do not stop mixing.
  • Add in 1/2 teaspoon salt, 3 minced garlic cloves, and 2 teaspoons lemon juice. Slowly pour in 1/2 cup olive oil while continuing to mix. Add in 2 teaspoons dried basil and slowly work it in.
  • Pour on your salad. Toss and serve!
    Creamy Lemon Pesto Salad Dressing Vegan 1