Full disclosure: I was trying to make tofu-less vegan mayo, but it didn’t quite thicken up as it should’ve. I was about to chuck the lot, but it actually tasted delicious, so I decided it would make a great creamy salad dressing recipe!
Here we go:
Creamy Salad Dressing
3/4 cup aqua faba (at room temperature)
1/2 tsp cream of tartar
Whip this for about ten minutes in a stand mixer with the whisk attachment.
Meanwhile, add the following to the bullet (or food processor):
2 cloves garlic
1/2 cup almond milk
2 TBS white wine vinegar
1 1/2 tsp salt
1/2 tsp dry mustard
1/2 cup cashews soaked in boiling water for ten minutes.
Once the aqua faba has become fluffy, gradually add the mixture from the food processor (while still whipping the aqua faba).
It’s really good and tastes much more decadent than it is–almost like a buttermilk salad dressing!