Recipe courtesy of Alton Brown

No Guilt Caesar

Name: No Guilt Caesar
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 cup
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

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Total: 10 min

Prep: 10 min

Yield: 1 cup

Nutrition Info

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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

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Watch how to make this recipe.

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.