One of my favorite salad dressings in my pre-vegan days was Thousand Island. I just loved the combination of creamy and tangy. It’s pretty much just French dressing with chopped pickles. French dressing and pickles have always been favorites of mine, so why not combine the two?
When I first went vegan, I gave up my favorite creamy dressings. It hadn’t yet become common knowledge that cashews were a good substitute for cream, and there weren’t too many tasty vegan varieties available. There are now a few brands of Vegan Thousand Island Dressing for sale at my local Whole Foods, but to be honest, they’re just not as tasty as I remember.
I started making my own vegan Thousand Island Dressing a few years ago using cashews. But I’ve been using cashews so much lately, that I thought it might be good to cut back on them a little. So for this recipe, I used silken tofu.
I recently mentioned that I’ve been using a lot of silken tofu to my friend Karyn recently. She laughed and said that cashews are the new silken tofu. It’s true. Tofu used to be in everything years ago, and now it’s all cashews and almonds.
Of course, this dressing is delicious on salads, but it’s also perfect for a Reuben sandwich. I make Reubens often, using tempeh bacon, sauerkraut, and this Vegan Thousand Island Dressing. The non-vegan version is usually made with Swiss cheese, but I don’t think this vegan sandwich really needs it. Of course, feel free to add some, if that’s your thing. Reubens are typically made on rye bread, but I usually make it on the sprouted grain type.
This dressing also makes a great dip for veggies at snack time. It’s nut-free, and gluten-free, so it’s suitable for most people with food allergies. I’ll be sharing one of my favorite salads for Thousand Island Dressing soon, so be sure to check back!
Vegan Thousand Island Dressing
Pour this Vegan Thousand Island Dressing on your salads, slather it on sandwiches, and use it as a dip for your veggies!
- 1 (12.3 ounce) package silken tofu
- 2 tablespoons lemon juice
- 3 tablespoons tomato paste
- 2 teaspoons mellow white miso
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons sweet pickle relish or minced pickles
Mix the tofu, lemon juice, tomato paste, miso, mustard, onion powder and garlic powder together in a blender or food processor until smooth and creamy. Pulse in the relish until it’s mixed throughout.