Do you want a dressing recipe that will make you crave and devour a salad? Thought so.
I saw a bottle of creamy roasted garlic dressing awhile ago on sale at the store. I rarely buy pre-bottled dressing, but was trying to eat salads more often so I wanted a nice variety of options. When I read the ingredients I was so excited that it was vegan, I somehow ignored that canola oil was the first ingredient. Yikes.
I plowed through the bottle anyway. Worth it.
But I cannot buy another bottle of that stuff. Here’s my healthier version so I can enjoy creamy roasted garlic dressing without feeling like I’ve just turned a healthy nutritious salad into something . . . else.
YUM!
yields about 2 cups dressing,
or about 12 2-Tablespoon servings
1 package soft silken tofu
3 T apple cider vinegar
1 head garlic
1 T fresh rosemary
1/2 t kosher salt
1/2 t crushed black pepper
1 T dijon mustard
1 T agave nectar
Blend everything together until smooth.
Sadly, the tofu will kind of firm up when you refrigerate it. But I promise this delicious dressing is worth a little extra effort – just spoon out however much you plan to use, and either let it sit at room temperature for a few minutes or whisk it up vigorously for a few seconds and it turns back into a pourable creamy dressing.
So. good.
I highly recommend eating it on a delicious salad like this one – with crunchy fresh croutons, my sweet glazed tempeh, carrots, and caramelized onions.
Look at these nutrition facts! So there, stupid fattening bottled dressing.
Nutrition facts per serving (about 2 T): Calories: 40; Calories from Fat: 8; Total Fat: 0.9g; Sodium: 115mg; Total Carbohydrates: 6.2g; Dietary Fiber: 0.5g; Sugars: 1.8g; Protein: 2.1g
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