Creamy Raspberry Salad Dressing


  • 2 12.3- ounce boxes lite silken tofu, firm variety, drained
  • ½ cup agave nectar or maple syrup, plus more to taste
  • 1 12-ounce bag frozen raspberries, thawed
  • 1 ½ T. fresh lemon juice
  • 2 T. coconut oil (optional)
  • ½ T. red wine vinegar
  • ½ t. salt, plus more to taste

1. In a blender, process the tofu until smooth. (Mixture will be thick.) Add the agave nectar and raspberries and process until smooth, about 45 seconds. Add the remaining ingredients and process again until smooth. Taste and add agave nectar and salt to taste. Refrigerate for 20 minutes before s...

View full recipe at SpringPad


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