Creamy Tofu Ranch Dressing Food

NO-OIL TOFU RANCH DRESSING

Steps:

• Start with the "buttermilk" base: Add tofu, 1/2 cup water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and smoked paprika or Cayenne pepper to blender.
• Blend on high for about 2 to 3 minutes until you get a smooth, creamy consistency.
• Empty "buttermilk" base into mixing bowl. Fold in dill, parsley and chives.
• Adjust your consistency by adding 2 tbsp. of water and mixing, until you get the thinness you want. Adjust easonings as necessary.

CREAMY TOFU DRESSING

Steps:

• Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
• Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
• Serve immediately on your favorite salad or grilled meat.

RANCH DRESSING WITH TOFU!

Steps:

• To make the Ranch Dressing:.
• In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
• With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
• This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
• Makes 2 1/2 cups.
• To make Mayonnaise Nouvelle:.
• First, make the yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl(or use for another recipe).
• In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
• This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
• Yield: 4 cups.

TOFU RANCH DIP

Steps:

• In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

LOW-FAT CREAMY RANCH SALAD DRESSING

Steps:

• In a food processor or blender, process cottage cheese and yogurt until smooth.
• Pour into bowl and stir in onions and seasonings.
• Cover and refrigerate for at least 30 minutes so flavors blend.
• Store for up to one week.
• Stir before serving.