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.
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
- Chop the parsley as finely as you can.
- Place the tofu into a food processor and blitz to obtain a creamy and smooth paste.
- 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.
- 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
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
