I don’t think I need to tell you that this crudités platter is a showstopper. What is less obvious is how incredible this green vegan dip is. The recipe is actually a riff on the tofu sauce from one of my favorite vegetarian restaurants The Green Temple in Redondo Beach. The dressing can be used as a dip for vegetables, as a creamy dressing for salads, or a sauce for a bowl of whole grains, legumes and vegetables. This sauce will make anything taste heartier and more flavorful. If you’re like me, you’ll literally be licking the bowl clean.
When it comes to assembling a crudités platter, just remember to choose vegetables with a variety of colors and textures. This time I added a couple of vegetables not commonly associated with crudités: mushrooms and padrón peppers. The padrón peppers were probably my favorite!
There are some unique ingredients for this recipe like nutritional yeast and Bragg’s Liquid Aminos, but I recommend buying these as you can use them to add a ton of flavor in any vegetable dish. For a simple weeknight meal, I like to sauté cruciferous vegetables and add a small splash of Bragg’s Liquid Aminos as an alternative to salt.
To make the dip, pat the block of firm tofu dry. I keep the tofu on a few pieces of paper towels and allow it to drain while I get my other ingredients together. Crumble the tofu into large chunks and place all the ingredients except the water into a food processor.
Blend to puree the ingredients and add the water until you have a desired consistency. It should be slightly thick but still runny. I used about 1/2 a cup of water.
Transfer into jars or serving bowls.
To assemble the crudités platter, start by placing the jars of dip in the center and place the larger vegetables around the dip, fanning outward from the jars.
Use smaller vegetables like small tomatoes, small peppers or even flowers to fill in gaps.
This recipe makes a lot of this dip so just jar it up and give some to your guests or save it for a salad tomorrow! Enjoy!
VEGAN GREEN DRESSING
- 3/4 cup almond or safflower oil
- 1/2 cup of water
- 1/4 cup Bragg’s Liquid Aminos
- 2 tablespoons of nutritional yeast
- 1 teaspoon of granulated garlic
- 3 tablespoons of lemon juice
- 1 1/2 teaspoon of tamari
- 16 oz of firm tofu
- 1/2 cup of basil, chopped
- 1/4 cup of tarragon, chopped
- 1/4 cup of chives, chopped
- 1/4 cup flat leaf parsley, chopped
- Pat the tofu dry with paper towels.
- Place the tofu and all the ingredients except water into a food processor and blend until smooth.
- Add water until consistency is thick but runny, about 1/2 a cup of water.
(images by HonestlyYUM)
I made this dip but it was not nearly so green as the photo and tasted like it was missing something. Then I looked again and saw that there is something in the third food processor photo that looks like parsley, although the recipe does not specify such a thing. Can you give me any insight? Thanks!
Hi Amos, yes, I’m sorry I forgot to mention the addition of parsley– thanks for catching that. I’ve updated the recipe!
I made the dressing and it was so so tasty! I used dried basil so it wasn’t as pretty and fresh cilantro instead of tarragon because I had it. So creamy and tasty!
So glad you liked it!!
Why don’t you offer a Pinterest link?
This platter looks absolutely amazing! Love it.
Absolutely a show-stopper! Who says crudités needs to be boring?
The most GORGEOUS crudite platter EVER! SO IMPRESSED (& totally copying this next time I entertain!)…I could totally eat my screen! The dressing sounds delicious too!
Looks amazing! I definitely want to give this dressing a try!
This is the most stunning crudite platter I’ve ever seen, love!
that crudite platter look amazing..and the dressing sounds wonderful. i need to get some liquid amino soon.
So gorgeous! The colors are so bright and this dressing sounds perfect!
This is the most colorful and vibrant platter and that dip looks pretty tasty! I love Bragg’s liquid amino acids they can make a meal amazing.