No more Nasoya brand salad dressing
Nasoya (Vitasoy) told me that they stopped making its soy-based line of salad dressing.
I used to enjoy the garden herb, as well as the creamy dill salad dressing.
I was told that similar salad dressings could be made from its sandwhich spread by adding a few ingredients as listed on its website for such salad dressings.
It seems like the first few ingredients are included in the sandwhich spread that were in the salad dressings, but the user has to add additional ingredients. I am not planning on making huge amounts of this, so using the ingredients suggested for this purpose is impractical.
I liked the creamy taste of their dressings and preferred them over dairy-based dressings.
Any suggestions to similar dressings as those previously made by Nasoya, or how to improvise with Nasoya's sandwhich spread to duplicate their product?
For its creamy dill, I thought of adding some dill (most of the fresh dill would go to waste, unless I froze it), but the original ingredients label listed "spices" and some other additions that would make it difficult to duplicate.
The next step is to create my own dressing. Has anyone bought the sandwhich spread and if so, does it taste like a soy flavored version of mayonnaise? (I prefer Hellman's, then Kraft, over all the others.)
Perhaps blending silken tofu with some additional ingredients might result in something that I am looking for. It was so much easier buying the Nasoya product!
I am soooo sad. I am vegan and went to Whole Foods and other grocery stores looking everywhere for the Garden Herb dressing and couldn't find it. At least I know I'm not the only one desperately searching for it. I looked at the recipe on nasoya.com and it lists more ingredients than the dressing so hopefully its the same. The creamy italian and dill recipe are also available. If you have a food processor, its easy to make a dressing and always add salt and pepper to taste and you should be sucessful. Plus if you do make a batch, it would keep for a few weeks if not more since the spread is supposed to stay okay after you open it. The vinegar and salt would preserve the herbs I would think.
Here are the bottle ingredients for the garden herb dressing:
Ingredients: Soymilk (Water, Organic Soybeans), Sunflower and/or Soybean Oil, Cane Juice (Dried), Vinegar, Salt, Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice, Garlic Powder), Xanthan Gum, Lemon Juice Concentrate, Spices, Onion*, Red and Green Bell Pepper*, Carrot* and Natural Flavors. *Dried
Ingredients Updated: 2/23/2006
If you go to Nasoya.com the ingredients are:
1/2 c Nasoya Veggie Based Sandwich Spread
1 t prepared mustard
1/2 t parsley
1/4 t tarragon
1/4 t paprika
1/4 t onion powder
1/4 t black pepper
1/4 t basil
3 T water
Hope it helps. The ingredients are dry and you can keep them stocked in your kitchen for each time you need to make it.
Here is the dill recipe from Nasoya, you can sub dried dill also:
1 T fresh dill, chopped
1/2 t garlic powder
1/2 C Nasoya Original Veggie-Based Sandwich Spread
1/8 t black pepper
2 T water
Ingredients from bottle: Soymilk (Water, Organic Soybeans), Sunflower and/or Soybean Oil, Cane Juice (Dried), Vinegar, Salt, Xanthan Gum, Garlic Powder, Onion Powder, Lemon Juice Concentrate, Spices, Spinach* and Natural Flavor. *Dried
Ingredients Updated: 2/23/2006
Oh my gosh, me too. And I only found out that they were discontinued about a month ago by trying to special order them through my local health food store after moving from NYC to Michigan. I was (still am) soooo disappointed. I'm willing to try the homemade recipe versions, however, the obvious reason that I purchased the Nasoya dressings in the first place was for the ready-made convenience. Will also try to hunt down the Organicville, as someone suggested. Heck, I'll give Alton's tofu Caesar a whizz too, if it's without the fishies (anchovies, that is). As Spring is approaching, I have been craving more and more fresh veg, and the creamy dill was literally tied for first place when it comes to my favorite salad dressings. I also love Cindy's Kitchen creamy miso, and a totally non-dairy creamy one- Cardini's aged parmesan ranch. I'm also a big fan of the Good Seasons cruet, and I often just "invent" my own dressings spur-of-the-moment using the pre-measured lines for oil, water, etc, on the side of the bottle. I do a white balsamic with honey mustard, lemon juice, and herbs which the hubs loves! Maybe I could try incorporating some silken tofu into it to make it "creamy"...? ...Still wish Nasoya would get a clue and bring back their amazing dressings. I'm a dill-a-holic, and man that creamy dill was fantastic!
Your last line is it. It's so easy to blend soft tofu with other ingredients. You can make only as much as you need, but you may have a half-pound of tofu left over! But making your own is not really that hard.
I agree, tofu-based salad dressings can be very good. Personal confessions: I don't do salads/dressings as often as I should. But I am a tofu fan.
I agree, silken tofu based salad dressings are very easy and delicious. Alton Brown has a good tofu caesar dressing recipe, but basically you can just take it for a wazz in the food processor with whatever ingredients you like plus a little S+P, lemon juice or vinegar, and olive oil.