VEGAN THOUSAND ISLAND DRESSING
This recipe is so easy and so good! And like it says in the directions, if it's too sweet, add more ketchup. Too tart, add more mayo.
Provided by tendollarwine
Categories Salad Dressings
Time 3m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 4
Steps:
- Mix all of the ingredients until well combined, taste and add more ketchup if it's too sweet, or more mayo if it's too tart. Chill until ready to serve.
Nutrition Facts : Calories 15.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 106.7, Carbohydrate 2.7, Sugar 2, Protein 0.1
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VEGAN THOUSAND ISLAND DRESSING (OIL-FREE) - THE VEGAN 8
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5/5 (24)Category AppetizerCuisine AmericanCalories 93 per serving
- If you have a Vitamix, you can make this in 10 minutes! If you don't, you will need to soak the raw cashews overnight (8-12 hours) in some water, drain and rinse. This is crucial so they are soft enough to blend into a perfectly smooth and creamy texture. Otherwise, you will have gritty dressing and nobody wants that.
- Add all of the ingredients, reserving 1 tablespoon of the sweet pickle relish to stir in after blending to a high-powered blender. Alternatively, if you are using soaked cashews, it will likely get smoother in a food processor if you have a weak blender. Blend on high until 100% smooth, scraping down the sides a couple of times during. If using my homemade ketchup, which is slightly less salty and sweet than commercial, taste and decide if you want to add more salt or relish. I do not and love it as is, but this dressing with my homemade ketchup is slightly less salty.
- Pour into a bowl or jar and stir in the reserved pickle relish. I added 2 tablespoons to stir in. This gives that classic textured look as well. If you would like a kick to your dressing, add a pinch of cayenne. This isn't classic, but cayenne always tastes good to me! Both my lemons and ketchup were cold from the fridge, so the dressing was cold and I could enjoy it right away. If you want to chill yours first, then go ahead, if needed. Serve over salads or as a veggie dip. It would be amazing on burgers or sandwiches as a spread, too! The flavor is so bold and delicious, it will liven up anything you serve it with.
- This will yield about 1 1/2 cups of dressing. Store in the fridge for about a week. You can freeze extra if you like. I have not tried freezing it, but I'm sure it would freeze fine. Just thaw in the fridge overnight and whisk back to a smooth consistency.
VEGAN THOUSAND ISLAND DRESSING - PLANT-BASED COOKING
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4.2/5 (16)Total Time 10 minsCategory Salads / Dressings, SaucesCalories 82 per serving
- If using regular tofu, use a small blender for smoothness and combine all ingredients except pickle relish and only 1 tablespoon of water. Blend well. Also, you may want to start with 1 tablespoon of apple cider vinegar and taste before adding more. You may not need a blender for Silken tofu so in that case, whisk everything in a small bowl.
- Add pickle relish and stir to combine. The relish may add liquid but if the dressing is too thick, add a few more tablespoons of water. NOTE: if you want to use the dressing for sandwiches or burgers, don't thin as much.
- Refrigerate in a covered container and chill for several hours to blend flavors. Can be stored up to a week.
- Serve on salads, as a dressing for burgers or a Reuben sandwich. Note: don't add the extra water if you want to use if on a sandwich or burger.
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