Bryanna's No-Oil Vegan Poppy Seed Dressing (with soy-free options)

Makes about 2 cups

In a blender, mix until smooth:
8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
(For soy-free, omit tofu and instead use 1 cup rinsed and drained cooked or canned white kidney beans or Great Northern beans)
6 tablespoons maple syrup (you may substitute agave nectar for the maple syrup,  but you may need a bit less)
OR half of a 6 ounce can frozen apple juice concentrate, thawed
6 tablespoons non-dairy milk
3 tablespoons cider vinegar  (or other preferred vinegar-- but *not* red wine or balsamic vinegar; use white wine vinegar, and berry or fruit vinegars are good!)
1 to 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 1/2 tablespoons wholegrain Dijon mustard
1 scant teaspoon salt
Store in a jar in the refrigerator. This recipe is easily multiplied.

1.) Use the white part of 2 or 3 green onions, or a shallot, instead of the onion.
2.) Use lemon juice instead of vinegar (you could also add a teaspoon of organic lemon zest, if you wish).
4.) Use 3 tablespoons maple syrup and 3 tablespoons frozen orange juice concentrate for the sweetener, and add a teaspoon of organic orange zest, if you wish.
Nutrition Facts (using reduced-fat silken tofu, reduced-fat soymilk, apple juice concentrate, and only 1 tablespoon of poppyseed)

Nutrition (per 1/4 cup): 45.2 calories; 18% calories from fat; 1.0g total fat; 0.0mg cholesterol; 268.3mg sodium; 110.7mg potassium; 7.1g carbohydrates; 0.3g fiber; 0.6g sugar; 2.5g protein.


susan wesley