Rhonda Shelby’s Favorite No-Oil Vegan Poppy Seed Dressing
(Taken from the Vegan Feast Kitchen Blog)
Makes about 2 cups

In a blender, mix until smooth:

• 8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
• 6 tablespoons maple syrup OR half of a 6 ounce can frozen apple juice concentrate, thawed
• 6 tablespoons non-dairy milk
• 3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
• 1- 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons chopped onion
• 1 1/2 tablespoons wholegrain Dijon mustard
• 1 scant teaspoon salt

Store in a jar in the refrigerator. This recipe is easily multiplied.

VARIATIONS:
Use the white part of 2 or 3 green onions, or a shallot, instead of the onion.

Use lemon juice instead of vinegar (you could also add a teaspoon of organic lemon zest, if you wish).

Use 3 tablespoons maple syrup and 3 tablespoons frozen orange juice concentrate for the sweetener, and add a teaspoon of organic orange zest, if you wish.

Nutrition Facts (using reduced-fat silken tofu, reduced-fat soymilk, apple juice concentrate, and only 1 tablespoon of poppyseed)
Nutrition (per 1/4 cup): 45.2 calories; 18% calories from fat; 1.0g total fat; 0.0mg cholesterol; 268.3mg sodium; 110.7mg potassium; 7.1g carbohydrates; 0.3g fiber; 0.6g sugar; 2.5g protein.

Enjoy!