Creamy Vegan Onion Dip & Salad Dressing
- COOK
0 Mins - PREP
5 Mins - TOTAL
5 Mins
It's not always easy to eat the amount of raw vegetables we need in a day. This creamy, thick and flavorful onion dip will make them a pleasure to eat.
It doubles as a salad dressing as well as a pasta dressing. I put 1/2 cup of this in with a prepared 13oz. pack of whole wheat spaghetti pasta, a handful of chopped fresh basil and a cup of roasted tomatoes and OMG, the best pasta I've had in a long time.
| Nutritional Facts |  |
| Servings 10 | Serving Size 2 Tablespoons |
 | | Calories | 65 |
| Fat | 4.6g |
| Carbohydrates | 3.50g |
| Protein | 3.40 |
| Fiber | 1g |
| Sugar | 1.3g |
| Sodium | 126mg | | |
Ingredients
- 1/2 Cup Blanched or Raw Almonds (skins removed)
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Sugar
- 2 Teaspoons White Wine Vinegar
- Juice of 1/2 A Lemon
- 1 Garlic Clove
- 1/4 Medium Onion
- 1 Teaspoon Olive Oil
- 1 Teaspoon Onion Powder
- 1/2 14-oz. Block of Lite Tofu
Directions
In a food processor place almonds, salt and sugar and blend for 2 minutes. Next throw in vinegar, lemon juice, garlic, onion, olive oil, onion powder, and tofu (remember the tofu does not need pressing)and blend for about a minute and a half. With a rubber spatula empty out dip into a small bowl and place in fridge for about an hour to get it good and chilled.
