Description
This green goddess salad dressing is so creamy and flavorful, you’ll hardly know it’s vegan! Made with fresh herbs, miso paste, and silken tofu! Easy to whip up and full of punchy herby flavor.
Ingredients
Units
- one package of silken tofu (11-12 ounces -organic, firm or extra firm) like Mori-Nu Brand- (or sub cashews, see notes)
- 2 fat garlic cloves (or sub 1-2 teaspoons granulated garlic powder)
- 3 tablespoons olive oil (or tahini paste- see notes.)
- 1 tablespoon lemon juice
- 1 tablespoon vinegar - white wine, apple cider or champagne
- 1 teaspoon kosher salt
- 1 tablespoon white miso paste
- 1/2 teaspoon pepper
- 3/4 cup to 1 cup fresh, tender herbs, packed - use one or a combination of Italian parsley, dill, and basil. I love adding a little tarragon (2 tablespoons) for spring flavor.
- Optional additions- 1 tablespoon nutritional yeast flakes (this is optional), one green onion, or capers for pungency.
Instructions
- Place all ingredients except the herbs in a food processor or blender. Blend until smooth scraping down the sides as needed.
- Add the fresh herbs and pulse. Taste, adjust salt and lemon to taste.
- TIP: For extra pungency, add more miso paste, nutritional yeast, olive brine, or caper brine.
Notes
Makes 1 ¾ cups, and this will keep up to 5 days in the fridge (with the addition of vinegar). If it separates, gently stir before using.
Dip: For a thicker dip consistency, substitute tahini paste for the olive oil and use a food processor.
Substitutions: Substitute 3/4 cup soaked, raw cashews and 3/4 cup water for the silken tofu. Or try hemp seeds (¾ cup raw hemp seeds + ¾ cup water)
You can make this oil-free by adding just enough water to get the blender blades going.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0.2 g
- Sodium: 195.2 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg