BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING (UPDATED WITH SOY-FREE OPTION)

veganfeastkitchen.blogspot.com

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

veganfeastkitchen.blogspot.com/2006/05/lowfat-poppyseed-d...

subheading: In a blender, mix until smooth:

8 ounces medium-firm tofu OR (⅔ of a box) firm or extra-firm SILKEN tofu, crumbled

(For soy-free, omit tofu and instead use 1 cup rinsed and drained cooked or canned white kidney beans or Great Northern beans)

6 tablespoons maple syrup (you may substitute agave nectar for the maple syrup, but you may need a bit less)

OR half of a 6 ounce can frozen apple juice concentrate, thawed

6 tablespoons non-dairy milk

3 tablespoons cider vinegar (or other preferred vinegar-- but *not* red wine or balsamic vinegar; use white wine vinegar, and berry or fruit vinegars are good!)

1 to 1 ½ tablespoons poppy seeds

1 ½ tablespoons chopped onion

1 ½ tablespoons wholegrain Dijon mustard

1 scant teaspoon salt

Note: Ingredients may have been altered from the original.

Directions at veganfeastkitchen.blogspot.com

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