Raspberry Dressing
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.
Servings: 8
Calories: 38kcal
Equipment
Ingredients
- 1 cup silken tofu, drained
- 1 cup fresh raspberries
- 1 tablespoon Dijon mustard
- 1 clove garlic, chopped
- 2 to 3 tablespoons homemade date syrup or use 2 pitted dates soaked in hot water
- ¼ cup balsamic vinegar
- ⅛ 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 3 to 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 homemade date syrup or balsamic vinegar if needed. Enjoy!
Notes
- Raspberries: Both fresh and frozen raspberries work fine. If you're using frozen, just thaw before blending.
- Leftovers/Meal Prep: Store leftover raspberry dressing in an airtight container, like a mason jar, in the fridge for up to 4 days. Give it a shake or stir before using. Freezing is not recommended.
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 24mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.5mg
