A sweet and tangy egg-free, dairy-free, dressing made with tofu, rice vinegar, lemon, dates and pecans. Plant-based oil-free dressing that complements coleslaw and keeps you from getting hungry. Contains healthy fats from nuts rather than unhealthy fats from processed oils.
I recommend my Cranberry Apple Coleslaw recipe to go with this dressing.
Going to a pot luck or a party? Try wowing your friends with Crowd Pleasing Chili recipe, it's amazing. Don't forget dessert! How about some White Bean Brownies or Peanut Butter Cookies? No one will know they are eating healthier than they ever have...
You don't have to toast the pecans, but if you do, you are going to get a more intense and rich flavoured dressing. I recommend toasting, and it is really easier than you might think. Often I have the oven going anyways, and I just spread nuts on the sheet beside whatever else I am baking for a few minutes and then take them out again.
Broil: Spread pecans in a single layer on a baking sheet. Place in oven under Broil in oven on the "broil" setting for 2 - 4 minutes to toast. Bake: Preheat oven to 350. Place in oven for 10 - 12 minutes. Skillet: Heat a pan to medium on the stovetop, add pecans. Stir for 3 - 5 minutes with a spoon continuously so they will cook evenly and not burn.
Regardless of method, remove when they begin to smell toasty and turn dark. Do not burn.
While pecans toast, add tofu, non-dairy milk, rice vinegar, dates, and lemon juice to a high speed blender.
Add toasted pecans and blend.
Pour over Cranberry Apple Coleslaw. Or other coleslaw of your choice.
Mix, and serve.