Vinaigrette romano crémeuse Primal Kitchen

The grass-fed romano cheese actually comes through loud and clear—it's tangy and rich without being heavy. I've been using it as a dip for raw veggies too, and the avocado oil keeps it from feeling greasy. This is the first bottled dressing I've finished in years.

This stuff is dangerously good. I actually find myself just eating it straight off the spoon after a salad, the avocado oil and romano blend is such a perfect creamy texture. It’s become my go-to for a quick lunch bowl.

I was skeptical about a creamy dressing without dairy being this rich, but the avocado oil base keeps it smooth without that heavy mouthfeel. It’s a bit thinner than I’d like straight out of the fridge, though a quick shake fixes that. The romano tang is definitely there, so it works great as a dip