- Total: 10 min
- Prep: 10 min
- Yield: 1 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 85 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 198 milligrams
- Carbohydrates
- 2 grams
- Protein
- 4 grams
- Sugar
- 1 grams
Ingredients
2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil
Directions
- Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
- Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.
