Creamy Vegan Sweet Onion Dressing (and White Mountain Foods Review)

by Sarah on August 30, 2012 · 7 comments

I first tasted White Mountain Pure Foods tofu at one of the many Whole Foods local food tasting extravaganzas that were always popping up in the parking lot at the flagship store in Austin. I always held a special place for their glass-packed thick Bulgarian yogurt as well, so when they offered to mail me a sampler pack of vegan goodies and yogurt* from Texas, you know I was tweeting back a resounding affirmative reply.

*Yes, they specialize in yogurt…and vegan food. The company is vegan with benefits. Like me. :)Unfortunately for me, the package arrived just days before the great power outage in Charlottesville that resulted in me escaping town with whatever I could cram into a cooler and hitting the road to Pennsylvania.Never fear, however, because although the yogurt died on the subsequent journey, I didn’t wait more than three minutes upon arrival before digging into the tofu-based dips and salads.The No-Egg Tofu Salad (shown above) was good, but to be honest nothing better (although a bit creamier, perhaps due to the added oil) than I’ve been able to make at home.

This is theirs, not mine. I apologize for the confusing photo lead-in.

The Cottage Tofu Salad, however, did taste eerily like cottage cheese–which made me crazily happy since it it one of the foods I’ve missed most as a lactose-averse vegan.

Its slight tang and subtle seasoning also made for an incredible–if slightly odd (and perhaps dangerous)–travel snack.

[What remained of the No-Egg Tofu Salad came along for the ride, too. :)]

Although I’m pretty sure that yogurt is lost and gone forever, the Chipotle-Mushroom Vegan Tamales served as a fabulously frozen ice pack for my journey.In fact, they made it all the way to the Adirondacks for Mama Smart’s wedding in July. Easy  to prepare in the stovetop steamer, they were happily tested by the entire (rather carnivorous) wedding party.They weren’t dry at all, the way I find some tamales to be, and for something previously frozen, I was impressed with how well they steamed up. I will warn you, however, that they pack some HEAT.

It was actually difficult for many members of the family to even finish one because of the smoky chipotle, and I found them best crumbled onto a salad and cooled off with mild salsa and Citrus Avocado Dressing.While I enjoyed every product I sampled, I might not rush out to buy any of the White Mountain Pure Foods products againwhich is OK, since I can’t buy them in the store here in Virginia, anyway.

[This is mostly because I feel like I could–or have–made similar foods at home, and I am the type of person who would rather ‘do it herself’ if she can.]

I will say, however that there is one product my tastebuds still daydream about: the Tofu Onion Dip.Oh my goll, y’all…I took a bite and immediately wondered where the (naturally) accompanying bag of Ruffles was for dipping.

It tasted JUST like the onion dip my roommate loved in college, and that finds its way into living rooms on game day fairly often (I imagine, anyway).

I ate about half of the container right away, and proceeded to dole out the rest in small intervals…but I wanted to put it on everything.I haven’t been able to perfect its recreation–yet–but my experiments did result in something equally as fun-ion.This Creamy (Vegan) Sweet Onion Dressing tastes just like onion dip, but with the smooth drippiness of the Vidalia Onon Dressing that covered every salad of my youthful memory.It is a simple blend of silken tofu, steamed sweet onion, garlic, and spice……that is the obvious topping for a salad made with Pop–or other potato–Chip ‘croutons.’

[Not that it doesn’t taste great on, well, anything.*]

*Except massaged kale salad. But that might just be because after three attempts, I’m pretty sure I just don’t like massaged kale salad.

 Creamy (Vegan) Sweet Onion Dressing

[Makes about 1 cup]

  • 6.5 oz. (about 2/5 package) silken tofu [I used Nasoya]
  • 1 cup sweet onion, sliced and steamed until softened
  • 3/4 tsp. minced roasted garlic
  • 1/2 Tbsp. nutritional yeast
  • 1 tsp. liquid aminos (or tamari)
  • 1 tsp. red wine vinegar
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. salt

Combine all ingredients in a blender or cup attachment for immerdsion blender. Process unil smooth and creamy.

Note: Dressing will thicken up when refrigerated.


{ 7 comments… read them below or add one }