Creamy Lemon-Miso Dressing (Samin Nosrat; NYT Cooking)

Ingredients:

• ¼ cup aquafaba (See Tips)
• 1 tablespoon Dijon mustard
• 4 tablespoons apple cider vinegar, divided, plus more as needed
• ¾ cup sunflower oil
• ¼ cup sugar
• 2 packed teaspoons finely grated lemon zest
• ¼ cup freshly squeezed lemon juice, plus more as needed
• 3 tablespoons white miso
• 2 garlic cloves, thinly sliced
• 1 teaspoon onion powder
• ¼ teaspoon celery seeds
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons poppy seeds (optional), lightly toasted

In a liquid measuring cup or wide-mouth jar, combine the aquafaba, mustard and 1 tablespoon of the vinegar. With an immersion blender running on high speed, drizzle the oil in a thin stream to blend and make the aquafaba “mayonnaise.”

In another wide-mouth jar, blend together the remaining 3 tablespoons vinegar and the sugar, lemon zest, lemon juice, miso, garlic, onion powder, celery seeds and salt until smooth. Return the blender to the aquafaba mayonnaise, and with the blender running at high speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds, if desired. Taste and adjust with salt, vinegar and lemon juice as needed.

Cover and refrigerate remaining dressing for up to 1 week.

Tips: Aquafaba is the liquid left over from cooking beans and is often used for its thickening properties. The liquid from a can of chickpeas works well here.