Food / Vegan

Nondairy Dill Dressing Recipe

This recipe was recently added to my favorites. It is simple to make and tastes good. I think it is comparable to a creamy ranch salad dressing. It is a bit sweet with a well balanced flavor of onion and dill. Soft tofu makes a nice salad dressing. But often I have used firm tofu to make it thick, which is really good on baked potatoes, sandwiches, or crackers. I usually double the recipe because it doesn’t last long…I love it! I hope you do too.

To simplify the recipe more I just throw everything in the blender and blend until smooth. If you want it thinner, use the soy milk (second ingredient), but if you like it thick, just add a little more tofu.


I wish I could take credit for inventing this recipe, but I can’t. It is from More Choices cookbook by Cheryl D. Thomas-Peters, RD, page 137.

Nondairy Creamy Onion-Dill Dressing

1/2 cup tofu, soft
2 tablespoons tofu or soy milk
2 tablespoons oilve oil
2-3 teaspoons lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 green onions, thinly sliced (2 tablespoons), or 2 teaspoons chives, chopped
2 teaspoons fresh dill, chopped, or 1/2 teaspoon dried dillweed

1. Put all the above ingredients, except the green onions or chives and dill, in the blender and blend until smooth. Scrape sides of blender as needed.

2. Pour into bowl and stir in green onions or chives and dill. (Any fresh herb can be substituted for variety.) Add more lemon juice if a tangier taste is preferred. Cover and chill.


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