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Ranch dressing

2-Mar-2015

This dressing is basically unknown where I grew up (Italy), so when people started asking about a low-fat vegan version of ranch dressing I didn’t really know what to do to help them. Fortunately for us a friend of mine is hugely passionate about this dressing, so I was able to use its palate to get the flavour right. The result of this collaboration is a heavenly sauce that goes well with more things than I can count. This dressing is capable of adding some very interesting eggy and acidic notes to any of your favourite dishes, without compromising their original flavour.

Ingredients[ ounces / grams ]
5gparsley
240gsilken tofu
30gnon-dairy milk
12gcider vinegar
12glemon juice
15gprepared mustard
2ggarlic granules
2gonion granules
2 pinchesblack pepper
3gsalt
¼ cupparsley (0.2oz)
8.5ozsilken tofu
2 tbspnon-dairy milk
1 tbspcider vinegar
1 tbsplemon juice
1 tbspprepared mustard
½ tspgarlic granules
½ tsponion granules
2 pinchesblack pepper
½ tspsalt
Instructions
  1. Chop the parsley as finely as you can.
  2. Place the tofu into a food processor and blitz to obtain a creamy and smooth paste.
  3. Add in the milk, the vinegar, the lemon juice, the mustard, the onion granules, the garlic granules, the black pepper and the salt, and blitz again to incorporate them.
  4. The last ingredients to add is the parsley. Don’t blend too much at this point, as you simply want to mix in the parsley.
Yield, Times and Info
Makes: 300g - 10.5oz - (6 servings)
Preparation Time: 10m
Storage Times: Keeps for 4 days in the fridge
Nutritional Info
Serving Size: 50g       Calories: 27kcal       Carbohydrate: 1.4g       Sugar: 0.2g       Fiber: 0.2g       Fat: 0.6g       Unsaturated Fat: 0.6g       Protein: 3g       Sodium: 119mg       Water: 44g      
Caloric Ratio
25% Carbs
22% Fats
53% Proteins

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Categories: Condiments and Spreads Tags: American cuisine, Dip, Dressing, Gluten-Free, Sauce

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