If you like a cream dressing but cannot use milk or cream in your foods, this versatile recipe may be your solution. Tofu provides the creaminess without the cream. Make the dressing with any herb that matches your meal or mood. Serve over your favorite greens.
I recommend making a combo of three herbs, like basil, savory and lemon balm or lemon basil, thyme and oregano.
I recommend making a combo of three herbs, like basil, savory and lemon balm or lemon basil, thyme and oregano.
Creamy Herb Dressing
- 1⁄2 cup soft
silken tofu (4 oz.)
- 1⁄2 cup
tightly packed fresh herbs, such as basil, dill, cilantro or a combo of three herbs
- 3 Tbs. olive
oil
- 2 Tbs. water
- 1 Tbs. fresh
lemon juice, plus more if needed
- 1⁄2 tsp. salt, plus more if needed
In blender or food processor, combine all ingredients and 2 tablespoons water. Process until very smooth, scraping down sides of bowl once or twice, about 2 minutes.
Use
immediately or refrigerate in tightly sealed container for up to 3 days.
(The vibrant color will become olive drab, but the taste will not be
affected.) Stir well before each use. Thin with 1⁄2 teaspoon lemon juice
or water (or more if needed) if dressing becomes too thick.
This recipe adapted from one in Vegetarian Times
This recipe adapted from one in Vegetarian Times
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