Description
This creamy raspberry dressing is a light and flavorful way to elevate your salads. Not only is it delicious, but it's gluten-free, oil-free, nut-free, low-calorie, and has no added sugar.
Ingredients
- 1 cup silken tofu, drained
- 1 cup fresh raspberries
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 to 3 tablespoons of simple homemade date syrup (or use 2 pitted dates soaked in hot water)
- 1/4 cup balsamic vinegar
- 1/8 teaspoon freshly ground black pepper
Instructions
This recipe calls for using homemade date syrup. However, if you don't already have this, you can soak pitted dates in hot water for at least 5 minutes to soften them.
Add all ingredients (drained silken tofu, raspberries, balsamic vinegar, Dijon mustard, homemade date syrup, garlic, black pepper) to a blender (or food processor) and blend (or process) until smooth and creamy. To thin out the dressing, add a few tablespoons of water.
Taste and adjust the sweetness or acidity by adding more date syrup or balsamic vinegar if needed.
Enjoy this delicious dressing immediately, or transfer it to an airtight container (like a mason jar) and refrigerate for up to five days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Knife
- Cutting board
- Blender
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blender
- Cuisine: American