Tuesday, February 24, 2009


(Mom, where did you get this one?)

I use this dressing on everything! I love it on romaine salad (romaine lettuce, tomato, croutons), or on taco salad, burritos, beaners, etc. It fills my ranch dressing void.

1 12.5 oz. (2 box) box lite silken tofu
2 t. (4 cloves) (4 t. or 8 cloves) garlic
3 T. (heaping 1/3 c.) dijon mustard
4 T. (1/2 c.) nutritional yeast
1/2 c. (1 c.) lemon/lime juice
2 T. (1/4 c.) low sodium soy sauce (or Bragg amino acids)
1/4 c. (1/2 c.) water
1/4 to 1/2 t. (1/2 t.) salt
1/2 to 1 t. (1 1/2t.) pepper
1/2 t (1t.) lemon/lime zest*
1/16 t. (1/2 smidgen) (1/8 t.) stevia

• Blend all ingredients in the blender till smooth.

*Hint: I don't often have fresh lemons or limes, so when I do, I remove the pith (white stuff) from the peels, cut the peels into little pieces, and freeze them. Anytime a recipe calls for lemon or lime zest, I've got it.

1 comment:

Rebekah said...

i added 2 teaspoons of miso to this, and it was great. it gave it an oilier texture.