Meatless Monday Creamy Herb Dressing

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.

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

Directions:
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