Ingredients:
2 hollyhock flowers
1/2 cup nutritional yeast flakes
A pinch of sea salt
80ml (1/3 cup) soy sauce
80ml (1/3 cup) cider vinegar
80ml (1/3 cup) water
1 garlic clove, minced (optional)
2 tbsp sour cream (optional, but it gives a thicker dressing)
Method:
Process: Wash hollyhock blossoms, rinse and place into a bowl of water and put them in the refrigerator until later.
Combine the water, soy sauce, oil, nutritional yeast, cider vinegar, garlic, salt and sour cream (if using) into a food processor. Blend until creamy with no lumps.
Pour the mixture into a bowl or jar
Remove the flowers from the refrigerator and dry them with a paper towel. Chop the petals into small pieces and add them to the salad dressing mixture.
Note that the flowers may not keep well for long and it's best to use this dressing within 12 hours.
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