A creamy and tangy dressing with a kick of horseradish and fresh dill, perfect for salads, vegetables, or as a dip.
47 minutes
A creamy and tangy dressing with a kick of horseradish and fresh dill, perfect for salads, vegetables, or as a dip.
0 lb
tablespoons
tablespoons
tablespoons
teaspoons
Garlic Clove, crushed
cloves
cups
Dill, loosely packed
cups
1. Blend Tofu and Initial Ingredients
Start by removing the tofu from its package and shaking off any excess water. Place the tofu in your blender or food processor along with the grated horseradish, apple cider vinegar, agave syrup, and salt. Blend these ingredients until the mixture is smooth and creamy.
2. Infuse Garlic in Oil
Preheat a small saucepan over medium-low heat. Add the crushed garlic and grapeseed oil to the pan, cooking gently while stirring occasionally for about two minutes. The garlic should lightly brown, releasing its aromatic compounds without burning. Once done, remove the garlic from the oil and discard it.
3. Blend Garlic-Infused Oil
Pour the garlic-infused oil into the tofu mixture and blend again until smooth.
4. Add Dill and Final Blend
Add the fresh dill to the blender and blend until the dressing is uniformly light green with flecks of dill throughout. Be sure to scrape down the sides to ensure everything is well combined. Taste the dressing and adjust the salt and vinegar if needed.
5. Chill and Serve
Transfer the dressing to a bowl, seal it tightly with plastic wrap, and refrigerate it for at least 30 minutes to let the flavors meld together. Enjoy your creamy horseradish-dill dressing with salads, vegetables, or as a flavorful dip.
Add chopped fresh herbs like parsley, tarragon, and chives in addition to the dill. Avocado can be blended into the base for a richer texture. This dressing pairs beautifully with a variety of salads, especially those with leafy greens.
Swap out horseradish for anchovy paste and add grated Parmesan cheese. This creates a robust dressing that is a staple for Caesar salads.
Stir in chopped capers and extra lemon zest in place of horseradish. This variant is excellent with seafood salads or as a sauce for grilled fish.
Add the zest of one lemon or lime to the dressing. This will cut through the richness with a bright, tangy note that complements the horseradish and dill beautifully.
Substitute the horseradish with a strong Dijon mustard or whole-grain mustard. This works well with roasted potatoes or as a dressing for a hearty steak salad.
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