Friday, May 17, 2013

Creamy Horseradish Dill Dressing

vegan creamy horseradish dill dressing

Creamy Horseradish & Dill Dressing with Tofu

I’m addicted to this fresh horseradish dill dressing. Ever since making it last week in my forbidden black rice dish I decided it needed a post of it’s own.  I‘ve been adding it to most of my green salads, taco and veggies until I ran out and immediately made more, and so the madness continues. The dressing can be used anyplace you want sauce, dips or dressing. I’ve made two versions and they both are excellent!
For the tofu I like to use the firm Mori Nu brand it’s got a less tofu-ee taste.

Note: Be sure to use plenty of fresh dill weed – I used a lot

Makes about 2 cups
12 oz tofu I used the mori nuri
¾ cup non dairy milk plus more if needed
large bunch of fresh dill weed or tarragon
2 small or 1 medium shallots chopped or raw onion 2 tbsp
1 clove garlic
1 tsp sea salt
2 tbsp lime juice or one small peeled and used whole
1 tbsp  freshly grated horse radish – start with one tbsp and taste add more if needed
1 tbsp brown rice vinegar
2 tsp Dijon style mustard
1 tsp maple syrup

Combine with all ingredients in blender until creamy.

Creamy Horseradish Dill Dressing with Cashews
makes 1 cup
½ cup raw unsalted cashews
½ cup almond milk or other non dairy
2 tsp freshly grated horse radish + more if needed
large bunch dill
1 shallot chopped
1 garlic minced
2 tbsp lime juice
1 tsp Dijon mustard
¼ tsp sea salt + more if needed

1. Add milk to powerful blender followed by all other ingredients and combine until creamy, add more milk to thin if necessary.

1 comment :

  1. Coconut whip cream sounds and looks so delicious! Have to try that!


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