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I have tried MANY oil-free Salad Dressings over the years, and this is by far the VERY BEST I have encountered.
I usually double or even triple the recipe when I make it.
Although it is a “Caesar” Dressing and super yummy for that, we use it on all our salads at our house. It is also especially good with big salads that include lots of veggies and garbanzos. The teens and hubby all love this one too, even though they don’t typically like oil-free dressings.
The recipe credit goes to Miyoko Schinner.
FYI: There is also an older version of this floating around, which doesn’t include the tofu nor does it use a blender. In her newer recipe in her cookbook, Miyoko uses a blender and tofu, which I have also always done too. I tried making it without, but really preferred the creaminess blending it and using tofu imparts.
The recipe is also included in her cookbook HERE: And, it is part of the “FREE Preview!” Sometimes those previews won’t show up on mobile devices, so view on a desktop if you encounter that.
The recipe is really perfect as is, but I have used these modifications:
- Miso: Adding a couple of tsp., or to taste really amps up the flavor profile
- Almond Meal: Can be expensive, so I often sub with ground sunflower seeds, or my homemade version of Sunflower Vegan Parm. (ground sunflower seeds, nutritional yeast, salt, garlic powder).
(The video is the older recipe, however, that does not include tofu.)
I hope your family loves this as much as we do! Enjoy! 🙂
I buy nutritional yeast in bulk one-pound bags for a great price on Amazon: