Ginger Garlic Miso Tahini Dressing (WFPBNO)

I'm always looking for new and delicious salad dressings. I saw this one on a blog but it used oil and I decided to try it without the oil and see how it would be. I think it turned out really good. I used it on a side salad for dinner and it was nice and refreshing. These are ingredients that I always have on hand and will definitely make this again.

• 1/3 cup tahini
• 1 heaping tablespoon freshly peeled and grated ginger
• 2 cloves garlic, finely minced
• 1 heaping teaspoon miso, I used light yellow
• 2 tablespoons coconut aminos
• 2 tablespoons roasted garlic rice vinegar
• 2 teaspoons maple syrup
• 1/4 cup water

In a half pint mason jar add all the ingredients, except water and stir well.

Make sure it's totally combined.

Add the water, stir well, add lid and shake, shake, shake it. Taste and if you desire you can adjust the flavor to your liking. Keep in the frig up to 7 days.

Enjoy!!!

Caesar Salad Dressing

This salad dressing came out a little on the thick side. It would be great for a dip or to spread on a sandwich. But, if you want to use it as a salad dressing I would think it out with a little non-dairy unsweet milk or maybe a vegetable broth. But the flavors were amazing.

1 (12.3 ounce) package extra-firm silken tofu, drained

1/4 cup lemon juice

3 cloves garlic

1 tablespoon capers

2 teaspoons mellow white miso

2 tablespoons nutritional yeast

2 teaspoons vegan Worcestershire sauce

1-1/2 teaspoons Dijon mustard

1 teaspoon garlic powder

Add all of the ingredients to a food processor and blend until smooth and creamy. You will need to scrape down the sides a couple of times.

Pour into a pint mason jar and refrigerate until ready to use.

Enjoy!!