Vegan Dip and Salad Dressing

I am currently sitting in the hallway of an office where my husband is attending a business meeting — and luckily there is a WiFi hookup.  So, of course, I quickly looked up this great Vegan Dip and Salad Dressing Recipe to share with you.

The original recipe is a Veggie Dip, but with a little extra liquid (milk substitute or even water) this would make a wonderful salad dressing.  If you have ever looked for a GOOD vegan ranch style dressing, you know they are far and few between.  With the following recipe, you can use the basic ingredients and alter the seasoning to express your favorite flavors.

Spring Veggie Dip – Gluten-Free and Vegan

1 lb. soft or medium-soft organic tofu
1/2 cup Vegenaise
Juice of 1 fresh lemon
1 clove fresh garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper, to taste

Instructions:

Drain the tofu (if water-packed) and press the excess water out with a paper towel.

Place the tofu in a food processor bowl and turn it off and on briefly to break it apart.

Add the Vegenaise, lemon juice and garlic, and process till smooth.

Scoop the mixture into a bowl and add the fresh chopped herbs. Season with sea salt and black pepper, to taste. Mix well. Cover and refrigerate for an hour or more to blend flavors.

Serve with fresh carrot sticks and raw spring veggies.