I figured that this week my cravings for carbs would be outrageous. I mean I did just run a marathon… fortunately I was wrong. I’ve had no excessive food cravings except for another one of my home-made salad dressings! My favorite salad dressing is hands down, no-doubt Hale & Hearty’s Italian Herb vinaigrette. But since I haven’t been back to Hale & Hearty in months I had to figure out something to replace it.
The basics to all creamy vegan salad dressings are pretty much the same, raw nuts or tofu. The last couple of creamy dressings I made were heavy of the cashews so I decided this time to cut back on the nuts and substitute in light tofu. It works like a charm and the tofu really soaks up the flavors of what you season the dressing with. I love how easy you can change around this recipe for whatever you have on hand. Also with so many changes to make you will never get bored of your salad!
1/4 Cup Raw Cashews
3/4 Cup Light Tofu
1 Teaspoon Garlic Powder
1 Teaspoon Italian Herb Blend
1 Tablespoon Champaign Vinegar
Juice of half of a Lemon
Combine all of your ingredients in a food processor and grind until texture is smooth. You will have to stop several times and push down the ingredients. If you’re dressing is too dry add a bit of water. After two days my dressing got very thick so I added a bit of water to thin it out before serving it. This recipe makes about 3 servings.
Along with my salad I de-frosted a bowl of my lemon and orzo soup. I love quick lunches like this!