As I’ve alluded to before, I am fairly adverse to dairy. With that, I also loathe premade mayo (like the good millennial I am). This then eliminated all creamy dips and dressings from my culinary arsenal. That is, until I found this recipe from Alton Brown, which substitutes tofu as the creamy base. Skeptical at first, I’ve found that for my Dairy Free Caesar Salad Recipe, the texture is very smooth, the flavor is different yet pleasing, and for 1300 calories fewer per cup, I’m happy to overlook any other minor differences (especially since its easily made vegan). Below is my take on his recipe that inspired it all, the Dairy Free Caesar Salad Dressing.
Dairy Free Caesar Dressing
- 1 poind silken tofu
- 1/3 cup grated Parmesan (optional for the non-dairy types)
- 1 clove garlic
- 3 tablespoons dijon mustard
- 1 lemon
- 2 teaspoons Worchestershire Sauce (or 1 tablespoon of anchovy paste, if you’re bold)
- 2 tablespoons olive oil
- Add garlic to blender, along with a pinch of salt. Turn on low to mince.
- Juice lemon, add to blender (still on low) along with Dijon and Worcestershire sauce. Alternate adding in tofu pieces and Parmesan, until blended, 1-2 minutes, scraping the sides as needed.
- Drizzle in olive oil to smooth out dressing. Season with a few grinds of pepper and serve immediately.