Creamy Lemony Dijon Dressing (No Oil)

By the Gracious Vegan

This dressing tastes a bit like creamy Italian dressing, but the lemon and Dijon notes pull it over the Alps toward France. The lemon gives it such a fresh flavor. You could substitute tarragon for the parsley and really up the Frenchiness.

Makes about 1 cup

Put all the ingredients in a blender, or a container to use with your immersion blender, and blend them together until smooth. Store in the refrigerator. It is ready to use, but if you wait a day, the flavors will blend nicely and you may also need to stir in additional water. Lasts at least a week in the refrigerator. 

• Juice from 2 medium-large lemons (about 1/3 cup)

• 2-3 cloves garlic, peeled and sliced

• 1/4 cup water

• 1/4 cup tofu (any kind, but I use silken)

• 1/4 cup tahini (or cashew or almond butter)

• 2 Tablespoons (lightly packed) parsley leaves (or 2 teaspoons dried)

• 2 teaspoons Dijon mustard

• 1/4 teaspoon onion powder

• 1/4 teaspoon salt

• Pinch black pepper

Timing: 10-15 minutes

Gluten-free