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Creamy Vegan Herb Salad Dressing

October 23, 2014 by Joy the Baker 29 Comments

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Creamy Vegan Herb Salad Dressing

[C]onsider me an occasional fan of tofu.

My parents were early adopters of tofu.  Remember back when health food had as much cheese and potatoes as tofu?  Sure… there was the weirdest brown rice ever, but we covered it in cheese and sauce and all was right with the world.

Nowadays, I’m an occasional tofu enthusiast.  Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU!  Did you know this?  Were you keeping it from me?

This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean.   This dressing is more Ranch in distinction.  Herby, bright, and almost so good you want to rub it on your face (which is weird).

Creamy Vegan Herb Salad Dressing (1)

Into the food processor with silken tofu.  Firm silken tofu is key!  It blends up super smooth and creamy.

Add fresh parsley and fresh basil for bright and herby elements.  Lemon and vinegar for a necessary mouth-pucker.  Garlic for spice.  Salt and pepper for balance.  Olive oil for because we’re luscious.

Creamy Vegan Herb Salad Dressing (2)

Creamy and smooth, herby and bright vegetable dip!  It’s a delight and the fact that it’s made from tofu and not sour cream is such a bonus!  To our health!

xo

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Creamy Vegan Herb Salad Dressing

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: makes about 1 cup 1x
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Ingredients

Scale
  • 6 ounces silken tofu
  • small handful fresh basil leaves
  • small handful fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 small clove garlic, coarsely chopped
  • salt and pepper to taste
  • few dashes of hot sauce, to taste

Instructions

  1. Place all of the ingredients, including just a bit of salt and pepper, to the bowl of a food processor fitted with the blade attachment.
  2. Pulse until incorporated, then blend on medium speed until smooth and well incorporated. Taste and season with more salt, pepper, and hot sauce to taste. You may also choose to add a bit more lemon or vinegar. It just depends on your taste. Blend to combine. Chill before serving. Serve as a salad dressing or as a vegetable dip. Store in an airtight container in the refrigerator for up to 4 days.

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Filed Under: Dinner, Savory, Snacks, Vegan

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Reader Interactions

Comments

  1. Sascha

    August 31, 2016 at 10:19 am

    hey, sweet recipe! quick question: do you know whether it’s ok to use it as lunch thing when you want to take it to work? does it have to stay refrigerated at all times?

    Reply
    • joythebaker

      October 25, 2016 at 10:48 am

      The dressing can last several hours at room temperature

      Reply
  2. Darren Miko

    November 12, 2015 at 6:24 pm

    I used coconut milk instead of tofu and orange juice instead of lemon. Still turned out great

    Reply
  3. The Queen of Dreaming

    November 2, 2014 at 10:13 am

    21 years old and I’ve never eaten tofu. Maybe this is the right time!

    https://justsem.wordpress.com/

    Reply
  4. Rebecca - FoodFlav

    October 28, 2014 at 12:19 am

    OMG. Herb Salad to a whole new level!

    Reply
  5. Rebecca - FoodFlav

    October 27, 2014 at 11:58 pm

    These are amazing. I can’t wait to make these. Thanks for sharing.

    Reply
  6. Millie | Add A Little

    October 26, 2014 at 2:16 am

    Looks delicious! I love using tofu in place of dairy like cheese in recipes!

    Reply
  7. Millie | Add A Little

    October 26, 2014 at 2:15 am

    This looks great – I love using tofu in place of dairy like cheese in some recipes!

    Reply
  8. Phillip || SouthernFATTY.com

    October 24, 2014 at 12:35 pm

    Looks delicious! Although hardly vegan, I actually enjoy well-incorporated tofu.

    Reply
  9. Vicki B

    October 24, 2014 at 7:01 am

    This sounds delicious! As one who cannot tolerate tofu due to being a migraine trigger, I was wondering if you have any ideas on how to make creamy cashew dressings, dips, etc? I had some at a Farmers Market and it was exquisite.

    Reply
  10. Michelle

    October 23, 2014 at 6:46 pm

    This sounds great, but can we please talk about how unhealthy and contaminated the soy chain has become?

    Reply
  11. Jessica

    October 23, 2014 at 5:06 pm

    I made this with soft instead of firm tofu and it came out a little less thick, but it made a perfect pasta sauce when heated up! Delicious!!!

    Reply
  12. Eileen

    October 23, 2014 at 1:08 pm

    This is such a great idea! I like the idea of being able to bulk up a salad with hidden protein.

    Reply
  13. Tina @ Tina's Chic Corner

    October 23, 2014 at 12:08 pm

    I too like tofu…sometimes. I never thought to use it in a dressing. Pinned to give it a try. :)

    Reply
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