Cilantro Goddess Dressing 16.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jul 9, 2014

Here's a vegan take on green goddess, without the mayonnaise, that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination instead of cilantro), citrus, vinegars and oils.

Use on height-of-summer tomatoes or salad greens, or as a dip for crudites.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 2 weeks.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes about 2 cups

Ingredients
  • 12 ounces silken tofu, drained
  • 1 large or 2 small garlic cloves
  • 1 cup lightly packed cilantro leaves and stems
  • 2 tablespoons fresh lime juice
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup peanut oil (may substitute vegetable or canola oil)
  • 1 tablespoon peeled, chopped fresh ginger root
  • 1/2 teaspoon fine sea salt, plus more to taste

Directions

Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

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Recipe Source

Based on a recipe in "Eat Your Vegetables: Bold Recipes for the Single Cook," by Joe Yonan (Ten Speed Press, 2013).

Tested by Joe Yonan.

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