Creamy Green Garlic Dressing
Submitted by dj1016
Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.
YIELD
1 cupPREP
20 minCOOK
20 minREADY
40 minRoasted garlic changes everything. Raw garlic is sharp and biting, but 20 minutes in the oven turns it soft, sweet, and nutty. Eight cloves of that mellow roasted garlic get blended with parsley, shallots, olive oil, white wine vinegar, and silken tofu into a thick, creamy dressing that’s completely dairy-free.
The silken tofu is the creamy base that replaces buttermilk or mayonnaise. It blends smooth and gives the dressing body without adding any noticeable tofu flavor. The parsley gives it that vivid green color and a fresh, herbal brightness that keeps the garlic from going one-note.
Add water a tablespoon at a time to dial in the consistency. Thicker for dipping, thinner for drizzling over salads.
Chef Tips
- Roast the garlic ahead. It keeps in a sealed container in the fridge for up to 2 weeks, so you can always have some ready.
- Brush the garlic heads with olive oil before roasting to help the outer layers caramelize and prevent them from drying out.
- Blend until completely smooth. Any chunks of garlic or shallot will create an uneven texture and hit of raw flavor.
- Bring refrigerated dressing to room temperature before using. Cold tofu-based dressings thicken and lose their pourable consistency.
Variations
- Add a tablespoon of miso paste for a deeper, umami-rich dressing.
- Swap parsley for fresh basil for a green garlic-basil version.
- Stir in a teaspoon of Dijon mustard for a sharper, more emulsified dressing.
Ingredients
Directions
NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil.
Place in a small, shallow baking dish in the toaster oven and roast at 375℉ (190℃) until the outside is lightly browned and the innermost cloves are soft, about 20 minutes.
Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1 week.
Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
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