One little-known technique for adding body to salad dressings (without adding a lot of oil) is to blend up cooked veggies that have a soft consistency. Squash, carrots, even a small amount of sweet potato all make delicious additions to a salad dressing, and they also add a sweetness which off-sets the vinegar nicely, and eliminates the need for a lot of added sweetener.
yields 5 cups
5 medium carrots, sliced
1/4–1/3 cup apple cider vinegar
2/3 cup oil (you can lessen the oil content by using some soft tofu)
1 2/3 cup water or carrot stock
4 Tbsp. rice syrup (or other liquid sweetener)
7–8 Tbsp. tomato paste
garlic & onion powder, to taste
2 1/2 Tbsp. tamari or substitute
a dash of dill weed
1 tsp. dried oregano
2 Tbsp. nutritional yeast
1 tsp. basil
1. Steam carrots in two cups of water until tender. Save the carrot stock to use later.
2. In a blender, blend liquid ingredients, tomato paste and steamed carrots. Add remaining ingredients and blend until creamy smooth. Chill before serving.
Thousand Island Dressing
yields 3 cups
1/4 cup oil
2/3 cup water
1 Tbsp. apple cider vinegar
1/2 lb. (1 cup) soft tofu, rinsed & drained
1/3 cup tomato paste
1/3 cup sweet onion, diced (optional)
a dash of onion powder
1 Tbsp. mustard (stoneground)
1 Tbsp. rice syrup (or other liquid sweetener)
1 Tbsp. tamari (or sea salt to taste)
4 Tbsp. vegan sweet relish
1. In a blender, blend all ingredients except half of the sweet relish and the diced onion.
2. Add remaining relish and the onion and blend for just 30 seconds. Chill before serving.
Keeps well in the refrigerator.