Homemade Russian Dressing -Vegan and Oil-Free

One of my favorite salad dressings is Russian dressing. When I was young, my mom used to make her own by mixing mayonnaise and ketchup. It was that simple! I loved the look and the taste of that creamy colored pink dressing.

I still do, but I no longer eat mayonnaise that is made from eggs. I've been making my own homemade vegan tofu mayonnaise that I literally whip up in seconds in my NutriBullet.

One day I realized that I could use my tofu mayonnaise to make Russian dressing just like my mom used to make. I tried it, and was pleased with the results. Now, despite eating plant-based, oil-free, diet, I can still enjoy Russian dressing on my salads.

 Russian Dressing is Not Russian, but it does have a history.

The recipe originated in New Hampshire in the early 1920's and had nothing do with Russia.  The grocer who introduced Russian dressing was James E. Colburn  who sold it to hotel chains. 

The recipe possibly may have been called "Russian dressing" because a tablespoon of caviar was sometimes added to the recipe.

I made my dressing vegan and oil-free with just tofu mayo (quick, easy, recipe) and ketchup. I love it on salad. 

This recipe is perfect if you or your guests eat plant-based, egg-free, dairy-free, or oil-free. 

Ingredients: 

2/3 cup of tofu mayonnaise

1/3 cup of ketchup (I buy sugar-free)

Directions: 

Blend the tofu mayo and ketchup with a spoon until creamy. Use with your favorite salad. 

Did your mom make Russian dressing when you were young? 

Homemade Plant-Based Mayonaise- Creamy, Dreamy, Fast and Easy

Get out your blender and get ready for an amazing treat! 

This delicious plant-based mayonnaise is low in fat, oil-free, high in protein, and tastes and looks delicious! 

It's perfect for anyone who has an egg allergy or doesn't eat eggs or tons of oil- like me!

Do you know that regular mayo contains 10 grams of FAT per tablespoon? That is because regular mayo contains mostly oil.

This plant-based recipe contains no oil and is about 1 gram of fat per 2-3 tablespoons! Huge difference! I think lower fat for heart healthy!

How Does It Taste?

I LOVE IT!

How much effort does it take to make it ? 

Minutes to make it and clean up the blender!  

Now I have mayonnaise for the entire week. 

How will I use it ?- the possibilities are endless. 

My mom used to mix ketchup and mayo together to make what she called " French Dressing". I'm excited to make some mayo based salad dressings using my new plant-based mayo. 

 I have not had traditional mayonnaise in 2 years since I became a vegan (was a vegetarian for about 40 years) and truthfully I did miss mayonnaise in potato salad, on sandwiches, in mock tuna/chickpea salad, etc.

This is a game changer for me and anyone on a vegan oil-free egg free diet!

Since it is also much lower in fat and cholesterol than traditional mayo, you might want to try it because it's so easy to make and tastes great. 

The final result is a smooth creamy mayonnaise that looks and tastes similar to mayo and absolutely delighted me in my red potato salad. 

Ingredients:

 

1 container of firm silken tofu

1/2 teaspoon of mustard powder

1 tablespoon of dijon mustard 

Salt and pepper 

Water enough to blend (about 1-2 teaspoons only if needed) 

Directions: 

Add all of the ingredients to a strong blender and blend until creamy. Transfer into a large jar and use as desired for sandwiches, salad dressings, potato salad, etc.

My Soups Cookbook is Available On Amazon 

If you are a follower of my blog, you know that I LOVE soup and published a plant-based soups cookbook (affiliate link to Amazon)

 with over 80 easy and delicious soup recipes that are gluten-free, dairy-free, vegan, and meet kosher-parve requirements as well.