Vegan Green Goddess Dressing
IntroductionFrom Uncheese Cookbook From Uncheese Cookbook
1.5 cups plain nondairy milk
2 T umeboshi plum paste
1/3 cup tahini or toasted sesame seeds
1/3 cup fresh parsley
2 T EVOO
1 large scallion, sliced
1.5 tsp dried tarragon
1/2 tsp garlic powder (or crushed garlic)
pinch of white pepper
salt to taste
Makes 2.5 cups
Combine all ingredients in a blender and process several minutes until creamy and completely smooth (no flecks of parsley or scallion). Keeps about 7 days in the refreigerator. Stir well before serving.
Great on salads or as a sauce for vegetables, grains, and potatoes. Also makes a great veggie dip.
Number of Servings: 20
Recipe submitted by SparkPeople user BSTELLING.