112 ouncebox Silken Tofu - soft - for salad dressings
1/2cupwater (or 1/2 cup unsweetened plant milk)
1TablespoonJOI Oat Milk Powder (see note above)
1TablespoonChia Seeds - white or black
1teaspoonKelp granules - rounded teaspoon
1TablespoonCapers low sodium 0r soak the capers in cold water to remove some of the sodium
3TablespoonsApple Cider Vinegar
2TablespoonsWestbrae no salt added mustard or Dijon mustard
2Medjool dates about 1 ounce or 4 Deglet Noor Dates or 1/4 cup raisins
2tablespoonsNutritional Yeast - optional
1/2teaspoonSalt Substitute - we use WYW Stardust
freshly ground black pepper to taste
Put all ingredients in the blender container and process at high speed for 1 minute or until well blended and creamy smooth.
Transfer dressing to a storage container and store in the refrigerator for 7 days. If it lasts that long! We eat it up pretty quickly around here.
Substitutions:Oat Milk - any unsweetened plant milk - I didn't care for soy milk in itWhite Chia Seeds - black chia seedsCapers low sodium - use regular capers that have been soaked in cold water to remove some of the sodiumWestbrae no salt added mustard - Dijon mustard if sodium isn't an issue for youMedjool Dates - use 1 ounce of Deglet Noor Dates or 1/4 cup raisinsStardust Salt Substitute - your favorite salt substituteNutritional Yeast - optional - leave it out