Creamy Oil-Free Lemon Ginger Dressing Recipe | VEEG (2024)

VEEG

• 10

  Prep:

• 0

  Cook Time:

• Yield: 8 Servings

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Got 10 minutes? Then you’ve got the time to make your own creamy and delicioushomemade dressing!It’s a super lemony ginger garlic blend that stands up equally well to a bowl of salad or a plate of roasted veggies! This low-cal batch yields 8 to 12 servings of Creamy Oil-Free Lemon Ginger Dressing depending on how much dreamy sauce you like!

Ingredients

• 14 ounces of silken tofu -Most of the time I use organic Nasoya brand.
• juice of one lemon, about 4 tbsp lemon juice, to taste
• 2 to 4 cloves of garlic, peeled
• 2 - inch nob of fresh peeled ginger, more or less, to taste
• 1 tsp turmeric, or a 1 -inch nob of fresh turmeric root
• sea salt and black pepper, to taste
• 1/4 cup vegetable stock, reserved to use as needed
• 1 tsp Bragg's Liquid Aminos
• fresh parsley for garnish,optional
• thinly sliced lemon rounds for garnish,optional

Instructions

1. To make your very own jar of sunshine, aka, Creamy Oil-Free Lemon Ginger Dressing, combine all of the ingredients except the broth in a blender. Blend for about a minute or until the contents looks smooth.
2. Taste to season with sea salt and freshly ground black pepper. Finally, add a little broth at a time until the consistency is to your liking. Feel free to add more than what I have suggested if you prefer a thinner dressing. For a tasty and quick dinner idea, serve as a sauce for a batch of Roasted Rainbow Carrot Rounds!

Notes

• When using silken tofu, the results are a little thin making the dressing lite. If you prefer a thicker dressing, switch out the silken tofufor a regular or firm variety of tofu.
• A high-speed blender delivers the creamiest results and will handle the garlic and ginger well, but any type will get the Creamy Oil-Free Lemon Ginger Dressing mixed. You can use a food processor, but the result may have detectable bits of garlic and ginger, which isn't necessarily a bad thing.
• Garlic can be a sensitive subject in the kitchen. To me, the more, the merrier. But since that is not everyone's opinion of garlic, I sometimes give a window rather than an exact amount of cloves. Remember not all cloves are equaleither. For example, if you're using cloves of garlic that are pre-prepped, you may want to add a few more. If your garlic is garden fresh, maybe less will do. You be the judge of the number of cloves. When in doubt, test it out and start with less. You can always add another as you go.
• Since I use turmeric for everything from a warm and soothing cup of golden milk to face masks and curries, I like to buy it by the pound rather than the ounce since it saves money in the long run.

Nutrition

% DV

Calories Per Serving: 32

Prep Time:

Cook Time:

Yields: 8 Servings

Ingredients

• 14 ounces of silken tofu -Most of the time I use organic Nasoya brand.
• juice of one lemon, about 4 tbsp lemon juice, to taste
• 2 to 4 cloves of garlic, peeled
• 2 - inch nob of fresh peeled ginger, more or less, to taste
• 1 tsp turmeric, or a 1 -inch nob of fresh turmeric root
• sea salt and black pepper, to taste
• 1/4 cup vegetable stock, reserved to use as needed
• 1 tsp Bragg's Liquid Aminos
• fresh parsley for garnish,optional
• thinly sliced lemon rounds for garnish,optional

Instructions

1. To make your very own jar of sunshine, aka, Creamy Oil-Free Lemon Ginger Dressing, combine all of the ingredients except the broth in a blender. Blend for about a minute or until the contents looks smooth.
2. Taste to season with sea salt and freshly ground black pepper. Finally, add a little broth at a time until the consistency is to your liking. Feel free to add more than what I have suggested if you prefer a thinner dressing. For a tasty and quick dinner idea, serve as a sauce for a batch of Roasted Rainbow Carrot Rounds!

Notes

• When using silken tofu, the results are a little thin making the dressing lite. If you prefer a thicker dressing, switch out the silken tofufor a regular or firm variety of tofu.
• A high-speed blender delivers the creamiest results and will handle the garlic and ginger well, but any type will get the Creamy Oil-Free Lemon Ginger Dressing mixed. You can use a food processor, but the result may have detectable bits of garlic and ginger, which isn't necessarily a bad thing.
• Garlic can be a sensitive subject in the kitchen. To me, the more, the merrier. But since that is not everyone's opinion of garlic, I sometimes give a window rather than an exact amount of cloves. Remember not all cloves are equaleither. For example, if you're using cloves of garlic that are pre-prepped, you may want to add a few more. If your garlic is garden fresh, maybe less will do. You be the judge of the number of cloves. When in doubt, test it out and start with less. You can always add another as you go.
• Since I use turmeric for everything from a warm and soothing cup of golden milk to face masks and curries, I like to buy it by the pound rather than the ounce since it saves money in the long run.

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