| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 1 cup |
Ingredients
- 2 ounces cubed Parmesan
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 11/2 teaspoons white wine vinegar
- 11/2 teaspoon Worcestershire sauce
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 cup silken soft tofu
- 2 tablespoons extra-virgin olive oil
Instructions
- Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
- Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.
Nutrition Facts
| Calories | 85 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 6 milligrams |
| Sodium | 198 milligrams |
| Carbohydrates | 2 grams |
| Protein | 4 grams |
| Sugar | 1 grams |
Reviews
I love, love. love. love, love this. I started with this as written, years ago, and have since modified it to my own tastes, or guest tastes, depending on the occasion. That’s one of the things I’ve always loved about Alton – he brings the scientific food perfection and then let’s you modify and personalize.
Hi Christine!! Here are my modifications: Swap the vinegar for lemon juice. Add 2 anchovies. Delicious.
Yummy! I’ve been experimenting trying to make dressings with less fat, although this isn’t the lowest in fat that I’ve found, it is very tasty! Although I’m not a vegetarian, I’m not sure if you could technically call this vegetarian because there are anchovies in Worcestershire sauce fyi.
I did a little FODMAPS version of this recipe, and it turned out great. I substituted caramelized green spring onions for the garlic, liquid aminos (to taste) for the Worcester Sauce, and put in white wine instead of vinegar. Totally amazing.
This is the best!!!
I have mixed feelings about this recipe. I’d rate the flavor of the recipe as good but not great. The recipe itself makes waay too much dressing, I’d definitely cut it in half. I did add anchovy paste, as real caesar dressing should include this. It’s pretty garlicky, which I don’t mind but some might. Overall, I felt this was missing the right balance of flavors that a regular caesar dressing has, I just can’t put my finger on what exactly is wrong or missing.
OMG this is sooo delicious. It is now my favorite salad dressing. I add a little lemon and for more brightness and could eat this every day. Also a good baste for chicken or fish.
I added anchovies and lemon juice. Delicious!
When I first tasted it, I thought it lacked something. I added 3 anchovies slices. It was almost perfect, just needed some lemon juice I think.