Creamy Soy Dressing

This recipe is from the Cooking Light cookbook; although I’ve adjusted the measurements a bit.  I imagine you could add a drop or two of anchovy paste if you wanted it to be more like a Caesar Salad dressing.  But, I wanted to make it Vegan for my Vegan friend Laura.  So, I stayed true to the ingredients called for in the recipe. 

I served this over a combination of Hearts of Romaine and Red Leaf lettuce and added sun dried tomatoes, artichoke hearts and olives.  It was a HIT !  Everyone loved it – especially Laura.

Ingredients:

Juice of whole lemon

4 tablespoons water

1 tablespoon Dijon mustard

½ teaspoon sea salt

4 ounces firm silken tofu

3 garlic clove, minced

2 tablespoons extra-virgin olive oil

Directions:

Put everything except the olive oil in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well blended.

Click here for printable recipe.