Follow these steps for perfect results
slivered almonds
pulsed in blender until crumbly
garlic cloves
peeled and smashed
silken tofu
olive oil
fresh lemon juice
capers
heaping
caper brine
sugar
mustard powder
salt
to taste
Pulse slivered almonds in a blender until crumbly.
Peel and smash garlic cloves.
Combine garlic, silken tofu, and olive oil in a blender.
Blend until smooth and creamy.
Add lemon juice, capers, caper brine, sugar, and mustard powder to the blender.
Pulse to combine all ingredients.
Taste and adjust the amount of lemon juice and salt according to preference.
Pour the dressing into a container.
Add the crumbled almonds to the dressing.
Cover the container.
Chill in the refrigerator for at least 30 minutes before serving.
Expert advice for the best results
Adjust the amount of garlic to your preference.
For a thicker dressing, use less lemon juice.
Make sure to chill the dressing before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle over salad greens. Garnish with cracked black pepper and vegan parmesan.
Serve over romaine lettuce with croutons and vegan parmesan.
Use as a dip for crudités.
Add to wraps or sandwiches.
A crisp Sauvignon Blanc or Pinot Grigio.
Discover the story behind this recipe
A popular salad dressing adapted for vegan diets.
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