6 Plant-Based Oil-Free Salad Dressing Recipes

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Tamari Vinaigrette:

¼ cup tamari

¼ cup balsamic or red wine vinegar

2 teaspoons Dijon mustard

subheading: 1001 Islands:

6 tablespoons silken tofu

3 tablespoons stone ground mustard

3 tablespoons ketchup

1 teaspoon squeezed lemon juice

1 pinch salt

1 pinch freshly ground black pepper

subheading: Agave Mustard:

¼ cup cup silken tofu

¼ cup stone ground mustard

3 tablespoons agave syrup

1 pinch salt or to taste

1 pinch freshly ground black pepper or to taste

subheading: Strawberry Vinaigrette:

4 large strawberries

1 tablespoon red wine vinegar

2 tablespoons agave syrup

1 pinch freshly ground black pepper

subheading: Creamy Italian:

6 tablespoons soft silken tofu

4 tablespoons water

2 teaspoons freshly squeezed lemon juice

½ teaspoon each: garlic powder, onion powder, oregano flakes, rosemary flakes, basil flakes, and salt

1 pinch freshly ground black pepper

subheading: Sesame Umami:

¼ cup tamari (optional soy sauce)

2 tablespoons toasted sesame seeds

2 tablespoons rice vinegar

2 tablespoons water

1 clove garlic

Directions at skinnyms.com

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