Vegan Russian Dressing

Yield: 1 Cup

Vegan Russian Dressing

Vegan Russian Dressing

As part of my effort to cut animal products out of my diet I took on the task of reworking one of my favorite condiments: Russian dressing. (This is the same as 1,000 Island in case you didn't know).

Normally this deli staple is made with a mayonnaise base, ketchup, mustard and relish. For this recipe I replaced the mayo, which contains eggs, with a puree of silken tofu. For a soy free version, you can also use a purchased or homemade vegan mayo. I love the aquafaba aioli recipe listed on the recipe page and here. Definitely a good thing to keep on hand!

You tell me if you can taste the difference.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 50g (about 1/2 a block) of Firm Silken Tofu
  • 35g (2 1/2 TBS) Ketchup
  • 14g (1 TBS) Yellow Mustard
  • 50g (3 TBS) Pickle Relish or Finely Chopped Pickles (I like Bread and Butter but you can use whatever you like)
  • 1/2 tsp Apple Cider Vinegar

Instructions

  1. In a small food processor or in a bowl with an immersion blender, puree the tofu, ketchup, mustard and vinegar until totally smooth and the consistency of mayonnaise.
  2. Transfer to a bowl (if necessary) and stir in the pickles or relish. Adjust to taste with more mustard, vinegar, ketchup or even a drop or two of the pickle brine.