Dressings

Ken Dorr

Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other dressings. Keep in mind that Cilantro is one of the most powerful to help eliminate heavy metals in the body.
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Prep Time 5 minutes
Servings: 4 guests
Course: Salad, salad dressing
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup cashews
  • 1 cup fresh cilantro leaves
  • 3 tbsp lemon or lime juice
  • 1/4 inch piece of serrano pepper, seeded
  • 3 cloves garlic
  • 1 tsp hot sauce (optional)
  • Sea salt, to taste

Equipment

  • 1 blender or hand blender

Method
 

  1. Blend cashews and ¾ cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.
    Taste and adjust seasoning.

Ken Dorr

VEGAN RANCH DRESSING

Fragrant with fresh herbs, this scrumptious vegan ranch dressing gets its creaminess from your choice of tofu or cannellini beans.
Toss this vegan ranch dressing with greens or into a Buddha bowl, or serve it as a dip with crudités and other finger foods, such as our Crispy Buffalo Cauliflower Bites! For a thinner consistency that lends itself to drizzling, add a little more plant milk in Step 1.
Note: Fresh herbs give the dressing authentic flavor, but you can certainly use dried herbs in their place. No silken tofu? You can substitute one 15-oz. can cannellini beans, rinsed and drained, plus ½ cup unsweetened, unflavored plant milk for the tofu.
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Prep Time 5 minutes
Servings: 4 Guests
Course: salad dressing
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 12-oz. pkg. soft silken tofu
  • 3 tbsp unsweetened, unflavored plant-based milk, such as oat, almond, soy, cashew, or rice
  • 2 tsp 2 tsp. onion powder
  • 1 -1/2 tsp white wine vinegar
  • 1-1/2 tsp garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • 2 tsp chopped fresh parsley or ½ tsp. dried parsley
  • 2 tsp chopped fresh dill or ½ tsp. dried dill weed
  • 2 tsp chopped fresh chives or ½ tsp. dried chives

Equipment

  • 1 blender

Method
 

  1. In a blender combine the first five ingredients (through garlic powder) and season with salt and pepper. Cover and blend until creamy and smooth. Transfer to a bowl. Stir in parsley, dill, and chives. Adjust seasoning. Chill before serving. Thin with additional milk if needed.
    Keep in an airtight container in the refrigerator up to 4 days.

Cheesy Caesar Dressing

You can make this creamy, delicious (and very authentic-tasting) Caesar dressing as is, or add nutritional yeast for a cheesy twist. You can also reduce the milk and use it as a dip or sandwich spread.
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Course: salad dressing
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup raw cashews soaked for 3-4 hours in advance and then drained
  • 1 −2 tablespoons nutritional yeast optional
  • 1 teaspoon whole chia seeds
  • scant ½ teaspoon sea salt
  • ½ teaspoon kelp granules see notes
  • ½ teaspoon capers
  • 1 medium clove garlic chopped
  • Freshly ground black pepper to taste
  • ⅓ −½ cup unsweetened unflavored plant milk (plus extra to thin)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons pure maple syrup

Equipment

  • blender

Method
 

  1. Combine the cashews, 1 tablespoon of the nutritional yeast (if using), the chia, salt, kelp granules, capers, garlic, pepper, milk, lemon juice, and maple syrup in a blender, and purée until very smooth. Add more nutritional yeast for a cheesier flavor if you like, and add extra salt, pepper and/or garlic if desired.
  2. Serve tossed into romaine lettuce, along with your choice of croutons, if desired.
  3. Refrigerate for up to 4 days. This oil-free dressing will thicken after refrigeration. You can thin it by stirring in 2 to 3 teaspoons of plant milk or water, if desired.

Notes

Kelp: If you have trouble finding kelp granules, the dressing is still delicious without them!
Milk: I prefer unsweetened, unflavored almond milk or soy milk in this recipe, but you can choose another plant milk if you prefer.

Low-Fat Tahini Dressing

Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This base recipe can be further flavored with fresh herbs such as parsley, cilantro, tarragon, or basil, and/or dried spices like cumin, smoked paprika, and chipotle chili powder. Drizzle it over hearty salads or falafel bowls, or use it as a refreshing dip for chopped veggies.
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Prep Time 5 minutes
Servings: 4
Course: salad dressing
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 lb. zucchini or yellow summer squash peeled and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3 cloves garlic minced
  • Sea salt to taste
  • Freshly ground black pepper to taste

Equipment

  • 1 blender

Method
 

  1. Combine all ingredients in a blender. Cover and blend until smooth. Transfer dressing to a glass jar. Cover and chill up to 5 days.

2-Minute Oil-Free Balsamic Dressing

We hope that's quick enough for you! This easy, quick oil-free balsamic dressing. Serve it over a hearty plant-based salad, marinated mushrooms, or grilled tofu.
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Prep Time 2 minutes
Total Time 2 minutes
Course: salad dressing
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon dried basil or other dried herbs
  • sea salt and freshly ground black pepper

Equipment

  • blender

Method
 

  1. Blend until creamy