Creamy Cilantro-Soy Dressing

 
1 - 12 oz. pkg. Mori-Nu silken style tofu, firm or extra firm
1 1/2 cups cilantro leaves, loosely packed
1/3 cup green onion, thinly sliced
1/3 cup rice wine vinegar
1/4 cup freshly chopped parsley
2 T. olive oil
2 T. garlic, minced
2 T. nutritional yeast flakes
1 t. ground cumin
1/2 t. sea salt
1/4 t. freshly ground black pepper
1/8 t. cayenne pepper
 

In a blender or food processor, place the tofu, and process for 1-2 minutes or until smooth. Scrape down the sides of the container. Add the remaining ingredients and process for an additional 1-2 minutes or until very smooth and creamy. Transfer the dressing to an airtight container and store the dressing in the refrigerator for 2-3 days.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett