FINALLY!! OIL FREE VEGAN BLUE CHEESE DRESSING » Oil & Sugar Free Plant Based Vegan Salad Dressing

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu is lower in calories, while sunflower seeds are more affordable.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried yeast

Brewer's yeast provides a similar flavor and is often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: white vinegar

Lime juice offers a similar acidity, while white vinegar is more cost-effective.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a fresh flavor, while dried parsley is more economical.

Start by preparing the salad with romaine lettuce, shredded carrots, shredded beets, shredded cabbage, sweet corn, chickpeas, chopped apple, and roasted almonds.

For the dressing, add 3 tablespoons of rolled oats to the blender.

Add 1/4 teaspoon of mustard powder, 1/2 teaspoon of onion powder, 1 tablespoon of nutritional yeast, 1 teaspoon of Bragg's Liquid Amino acids, and 2 tablespoons of white wine vinegar to the blender.

Pour in 1/2 cup of unsweetened soy milk and add 1 date for sweetness.

Add 1/2 teaspoon of lemon juice.

Blend all the ingredients until smooth, except for the tempeh, which will be added later.

Chop the tempeh into small crumbles and fold it into the dressing after blending.

Taste the dressing and adjust seasoning if necessary, adding more lemon juice or salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens