Yield: 1 Cup
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
- 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.
- 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.