CREAMY ORANGE CURRY DRESSING FOR POTATO SALAD

CREAMY ORANGE CURRY DRESSING FOR POTATO SALAD

Silken tofu, orange marmalade, apple cider vinegar and curry blended till smooth and creamy. Refrigerated till very cold, then toss with your favorite potato salad!

Makes 1-3/4 cups

12.3 oz. pkg. firm Mori-Nu Silken Tofu, rinsed

1/4 c. apple cider vinegar

1/4 c. orange marmalade

1/4 c. powdered sugar

1 t. salt

1 t. mild curry powder

1/4 t. garlic powder

1/4 t. red cayenne pepper

2 T. extra virgin olive oil

Into blender container, squish tofu between your fingers. Add remaining ingredients. Blend till very creamy.

Transfer to refrigerator and chill till very cold. Do not reblend before using, as it thickens considerably when chilled, and reblending it will thin the dressing from the heat of the blades.

Notes: I used this dressing in > Sweet Pea And Green Bean Potato Salad






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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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