Description
Creamy, sweet, tangy, and salty, this lightened up Vegan Russian Dressing is quick and easy to make. This sauce is great for vegan reubens.
Ingredients
Scale
- 16 oz silken tofu (or 2 cups soaked cashews/sunflower seeds/beans)
- The juice of 1 medium lemon
- 3 tbsp ketchup
- 1 tbsp onion powder
- 1 tsp sea salt
- 1 tsp nutritional yeast
- ¾ tsp paprika
Instructions
- Combine: Add all ingredients to a blender or food processor and combine until smooth. Taste and adjust seasonings if desired.
- Serve: Pour on your favorite salad or spread on your favorite sandwich.
- Store: Refrigerate leftover dressing in an airtight container for up to 1 week.
Notes
- Note 1: This is perfect on a Reuben sandwich using my vegan pastrami, just sayin’.
- Note 2: If you abhor ketchup, you could use a squeeze of tomato paste or a small amount of tomato sauce and a pinch of some kind of sugar.
- Note 3: This dressing also makes a great dip for baked potato wedges (i.e. “fries”), on top of a baked potato, or as a salad dressing (I love it on a big chopped salad).
- Prep Time: 5 minutes
- Category: Ingredient
- Method: Blender
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Vegan Russian Dressing