This has been a favorite recipe of mine for a long time and the new photos look great! Your other option would be to just use a splash of water. As one of the most popular and humble Chinese ingredients, we eat tofu around the year. About everything. Thank you so much for sharing. Add the tofu, garlic powder, salt, pepper, lemon juice, and mustard to a blender or food processor and run until completely smooth. Firstly, in a mixing bowl I combined soy milk and lemon juice and then, I, let it rest for 2 minutes. In addition to using this as a salad dressing, it would make a tasty sauce for fish or chicken. Silken tofu makes a wonderful salad dressing. Thank you! I’m sorry to admit that, despite being a yoga lover, I was secretly afraid to do such a thing myself. It is not the same as regular tofu. Thank you for sharing the recipe, you are a salad saver! If you’re concerned about how long it will keep, my suggestion is to cut the recipe in half. If there’s a little bit of excess water in the package you can throw it into the recipe. That sounds delicious! Silken Tofu is found in most grocery stores and is usually not refrigerated. This creamy vegan ranch dressing is made by blending silken tofu with lemon, herbs and spices. Thanks Joanna! It’s nice and light! But seriously, you wouldn't know. In blender or food processor, puree together tofu, mayonnaise, lemon juice, anchovy paste, mustard and pepper until smooth. I may need to add more next time. Filed Under: Everything Else, Salads Tagged With: chives, dressing, parsley, sauce, silken tofu, tofu. Start with the "buttermilk" base: Add tofu, 1/2 cup water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and smoked paprika or Cayenne pepper to blender. Creamy vegan green goddess dressing that's casually healthy thanks to being made of tofu! Only use silken tofu for this recipe; cotton tofu is too grainy and has more excess liquid that needs to be pressed out. Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. I think because I could not find fresh chives (I went to the grocery store when most normal people are asleep so I probably missed it) I bought some dried in a jar. This tastes even BETTER than regular ranch… I was so scared I was gonna mess it up because I used apple cider vinegar instead of regular since I didn’t have any on me, but it was still great! How long would this keep in the fridge? I'm a former attorney turned professional food blogger. More like healthy food=lots of the stuff I like…all vegetarian…the kind of stuff I blog about. Blend on high speed for about 10 seconds, until mixture is smooth. If you have the option I’d go with the firmest available, then just add extra non-dairy milk if it comes out too thick. I will make this again. If you're not familiar with tarragon, it has a gentle licorice-like flavor, like a more mild fennel or anise. The best part, I soon discovered after making this, is that you don’t really feel guilty about dousing your salad with it. This is an herb-forward dressing that's perfect for spring! Instructions Open the package of tofu and drain the excess liquid. Though it is plain and tasteless itself, the smooth texture and soy aroma still win ours hearts. Will I be subjected to grueling 105 degree yoga practice for fifteen hours a day? Creamy, secretly-healthy vegan green goddess dressing, made with fresh ingredients and packed with herbaceous flavor! Healthy food, but not of the healthy food=no food variety. Instructions To make the dressing, combine silken tofu, olive oil, tamari, lemon juice, nutritional yeast, salt, dijon mustard, garlic powder, Worcestershire sauce and black pepper in a food processor. Place tofu, juice concentrate, soy milk, vinegar, poppy seeds, onion, mustard, and salt in a blender and process until smooth. Filed Under: Basics, Condiments Tagged With: citrus, gluten-free, grain-free, greens, high-raw, legumes, nut-free, oil-free, plant-strong, quick, refined sugar-free, soy, sweetener-free. I vowed to get my butt to a yoga retreat some time soon. Sounds delicious! !” upon arrival. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Thanks so much for sharing and enjoy your salad lunch today :). It was either cheat(not an option) or eat my dressing with my nose plugged. Will I have to take a vow of silence for the duration of my stay? Using a Vitamix blender, the tofu-lemon base turned out very smooth – as instructed I put in the bulk herbs only at the end of blending so there would still be visible chunks. I love creating vegan recipes with bold flavors! Agave syrup replaces the honey. Terry uses silken tofu as the base for the dressing by combining it with lemon, vinegar, Dijon mustard, garlic, ginger, and olive oil in a blender until the mixture becomes emulsified. SILKEN TOFU: Silken tofu is often sold in a shelf-stable, cardboard package. This gluten free vegan caesar salad dressing is an incredibly easy, delicious recipe full of nutritious ingredients including naturally low in fat silken tofu … I’ve never tried ranch with yogurt before, but I think you’re right. Place tofu in blender or food processor and blend until smooth. Well, I was certainly wrong! Subscribe for email updates and receive a free copy of my veggie burger e-book! Don’t use dried tarragon. I have to admit I didn’t measure anything except the milk. I’m glad you enjoyed it! This is healthier. Nasty – it tasted like toothpaste. Ingredients. LAST UPDATED: February 22, 2019 • FIRST PUBLISHED: March 19, 2014. Nowadays there’s a variety of silken tofu. Cilantro is another that does not work for me. I am on the ideal protein diet and tofu is an allowed food for the phase I am in. I made my original vegan green goddess dressing as written and it’s already great, plus it’s healthy too! Enjoy! Transfer to a jar and refrigerate. You could leave the milk out completely. The tofu is pretty flavor neutral, so the chives and garlic really shine through. egg-free, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, vegan. Blitz until smooth and creamy. Good stuff! Stir in garlic. I’m glad you enjoyed it! Hmmm…maybe starving and yogaing all day really is good for you? Required fields are marked *. When I made this I was excited just about the fact that it’s vegan, but I figured it would be great for people on special diets…I’m so glad to hear that it was!! Replace: maple syrup or honey, agave syrup or 1 teaspoon sugar, or leave out completely if you are already using ketchup, chili sauce, or sweet mustard. I was wrong. 1/4 cup ketchup. That sounds delicious! I’ve never used silken tofu before – always greek yogurt – but I think this would be a lot less tangy and probably taste more like legit Ranch. Used chives from my garden.Totally yummy and much healthier than vegan ranch products I’ve come across. Maybe I just had this whole yoga retreat thing figured wrong. Thank you! Think light ranch without that artificial taste and that’s what you’ve got here. Fold in dill, parsley and chives. Sign up for email updates and receive a free copy of my veggie burger e-book! I haven’t kept this around for more than a week (tending to drench my salads in it). Why you will love this recipe. The only change I made was to use a slightly less vampire-deterring amount of raw garlic. I tried this but was disappointed mine was bitter??? It taste a little like guacamole to me which is fine because I like guacamole. Perhaps most importantly, what will they feed me? Monday after my friend’s arrival home from her yoga retreat she arrived at work all glowy and relaxed. Combine the water to prcessor while machine is still running, follow with the oil … And if you do, please leave a comment here or tag me in your photo on Instagram (@yupitsvegan)! Add more or less of the olive oil and blend until it reaches salad dressing co… This vegan green goddess dressing can be served over any sort of lettuce or greens; a grain like quinoa (recipe coming soon! Because of the whole tofu thing, it’s a nutritious, whole foods dressing with no added oil or sweeteners at all. Did you check the date on your tofu? Unfortunately, probably not. This vegan honey mustard dipping sauce/salad dressing is tangy, sweet, and easy to prepare. Add pickle relish and stir to combine. Your email address will not be published. I used cashew milk, apple cider vinegar, and skipped the onion powder since I ran out. I like the tang and can’t wait for lunch tomorrow to eat a REAL salad! She raved about the food. It has a very silky, grain-free texture, perfect for sauces, soups, dressings and … Season to taste with additional salt, pepper, mustard and lemon. My guests loved it. I used apple cider vinegar and it tasted very good! ); spring vegetables like asparagus; cucumbers; or other fresh veggies. Enjoy. or a baked potato. When researching my vegan caesar dressing a few weeks ago, I learned that the mundane origin story of caesar dressing is that a chef made it up with the ingredients he had on hand. Nice and refreshing, ate it with some buffalo cauliflower and it was the perfect addition. Update: I’ve made it for the third time and still love it. I will definitely make this again :). I’ve always thought of it as one of those things that I might sign up for but then end up being all “What did I get myself into? Ingredients for Vegan Ranch Dressing. Hi, I'm Alissa! Add remaining ingredients and blend until completely mixed. I don’t think it would keep much longer than that, as tofu usually gets funky after a week. 1 tablespoon freshly squeezed lemon juice. Thanks for all of the great recipes! (Make-ahead: Refrigerate in airtight container for up to 5 days.) Thank you so much for sharing :). 2 tablespoons sweet pickle relish. This called for some kitchen tinkering. Blend on high for about 2 to 3 minutes until you get a smooth, creamy consistency. I hope you enjoy this if you try it out! So wrong. Something about the lightness of the tofu is just perfect for this herb-forward dressing. The way I made it didn’t quite remind me of ranch but I still love it! I also think it would be lovely with fresh sweet corn. I imagined the worst. Steamed tofu with a savory soy sauce garlic dressing. Soy milk Lemon juice Silken tofu Chives Parsley Dill Onion powder Garlic Mustard powder White vinegar Powdered sugar Salt Crushed black pepper. 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