Thousand Island

• 1 tablespoon ground flax
• 3 tablespoons water
• 1 teaspoon soy sauce
• ¼ cup white vinegar
• 1 tablespoon agave syrup
• 1 tablespoon tomato paste
• ¼ teaspoon ground cloves
• 1 cup veganaise
• ¼ cup olive oil
• ¾ cup sweet pickle relish
• ½ cup black olives, chopped

Blend all ingredients but the relish, olives, and olive oil.  Turn blender on low and slowly add olive oil in a steady stream until fully incorporated.  Refrigerate for 1 hour for thickening. Stir in relish and olives.

Mayfair Dressing

Mayfair salad dressing was created at the Mayfair Hotel in my hometown of St. Louis in 1935 by Chef Fred Bangerter. Many may be unfamiliar with the original. For me, this mock-up is a nostalgic delight.

• 2 garlic cloves
• 1 celery stalk, chopped
• 2 green onions, chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon ground flax
• 3 tablespoons water
• ½  tablespoon Dijon mustard
• ½ tablespoon horseradish
• ½ teaspoon salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon dulse flakes
• 4 tablespoons champagne vinegar (or other MILD vinegar)
• 1 cup olive oil
• 1 tablespoon warm water, if needed

Blanch garlic, celery, and green onions in boiling water for 15 seconds and drain.

Add to blender with all ingredients but the olive oil and warm water.  Blend until smooth.

Turn blender on low and slowly add olive oil in a steady stream until fully incorporated.  If it becomes too thick add a tablespoon of warm water.

Tahini Goddess Dressing

• 1 clove of garlic
• 1/4 cup fresh parsley, removed from stalk
• 2 green onions, whole
• 1/2 tablespoon toasted sesame seeds
• 1/3 cup olive oil
• 1/4 cup water
• ¼ cup tahini
• 2 tablespoons apple cider vinegar
• 2 teaspoons Bragg Liquid Aminos*
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt

Add garlic, parsley, green onions and sesame seeds to food processor or blender and blend until combined.  Add remaining ingredients and blend until smooth.  Refrigerate overnight to develop flavor.

*You may substitute soy sauce for the Bragg Liqiud Aminos but the recipe won’t be gluten-free

Green Goddess Dressing

• 1 14 oz container of silken tofu, drained
• ¼ cup veganaise
• 2 green onions
• 1 cup fresh basil leaves, chopped
• 1 cup spinach, chopped
• 1 teaspoon fresh tarragon, chopped
• ¼ cup lime juice
• ¼ cup white vinegar
• 2 garlic cloves
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Add all ingredients to food processor or blender and blend until smooth.  Refrigerate for thickening.

Caesar Dressing

• ½ cup raw, shelled sunflower seeds
• 2 tablespoons nutritional yeast
• 1 tablespoon ground flax
• 3 tablespoons water
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• 2 tablespoons dulse flakes
• 2 garlic cloves
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• ½ teaspoon soy sauce
• ¾ cup olive oil
• 2 tablespoon warm water, if needed

Add sunflower seeds and nutritional yeast to food processor or blender.  Blend until combined and transfer to bowl.

Add ground flax, water, mustard, salt, dulse flakes, garlic, balsamic vinegar, lemon juice and soy sauce.  Blend ingredients until smooth.

Turn blender on low and slowly add olive oil in a steady stream until fully incorporated.  If it becomes too thick add a tablespoon or two of warm water.

Blend in sunflower seed mixture.

Avocado Ranch

• 1 large clove of garlic
• 1/2 medium white onion
• 2 stalks of celery
• ½ cup silken tofu
• 2 tablespoon white vinegar
• 1 medium ripe avocado, peeled and pitted
• 1 tablespoon lime juice
• 3 tablespoons nutritional yeast
• ¼ teaspoon white pepper
• ¼ teaspoon cayenne
• 1/8 teaspoon salt
• ¼ cup olive oil

Add all ingredients to food processor or blender and blend until smooth.  Refrigerate for thickening.

Ranch

• 1 large clove of garlic
• 1/2 medium white onion
• 2 stalks of celery
• ½ cup silken tofu
• 1 tablespoon apple cider vinegar
• ½ cup veganaise
• 1 tablespoon lemon juice
• ¼ teaspoon ground black pepper
• ½ teaspoon dried parsley
• 1/8 teaspoon cayenne
• 1/8 teaspoon salt
• ¼ cup olive oil

Add all ingredients to food processor or blender and blend until smooth.  Refrigerate for thickening.