This dressing can be optionally fermented with raw sauerkraut juice which will deepen the flavor, add beneficial gut bacteria, and extend the fridge shelf life to 2+ months!
Thousand Island Dressing
This is my favorite plant-based Thousand Island dressing that uses soft or silken tofu (yikes!) but tastes SO GOOD! It can be optionally fermented with raw sauerkraut juice, which I highly recommend!
Equipment
Ingredients
- 12 ounces soft tofu (refrigerated soft tofu or shelf-stable firm silken tofu (linked))
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ tsp. granulated garlic
- ½ tsp. granulated onion
- ¼ tsp. paprika
- ¼ tsp. sea salt
- 3 Tbsp sweet pickle relish
- 1 tsp. dill, dry (I prefer freeze dried dill)
- 1 tbsp white vinegar
- 1 tsp dry minced onion
- pinch celery seeds (optional)
- 2 tbsp raw sauerkraut juice (optional, but recommended)
Instructions
- Blend tofu through salt, whisk in remaining ingredients. Leave uncovered or lightly covered at room temp 5-7 hours to kickstart ferment. If fermented, store 2 months in a glass jar in the fridge, otherwise it may keep for a couple of weeks. Note: Some natural separation is expected, simply give it a stir if it separates.
Video
Notes
🥫I just use regular Heinz ketchup. Historically, when I have tried less processed ketchup, I find that I didn’t really care for them.
If you’re fermenting, make sure to use sauerkraut juice that is “raw” in the refrigerated section. It’s not just for flavor, but live, healthy probiotic bacteria will age the dressing well and make the flavors better and slightly more complex over time.
Tried this recipe?Let us know how it was!
Why Fermentation?
Fermentation with raw sauerkraut juice can significantly enhance the flavor of dressings for several reasons:
- Tangy Flavor: Sauerkraut juice has a distinct tanginess due to the fermentation process. This tangy flavor can add depth and complexity to dressings, making them more flavorful and interesting.
- Natural Sourness: The natural lactic acid produced during fermentation gives sauerkraut juice a sour taste, which can help balance the flavors in a dressing. It’s similar to how lemon juice or vinegar is used in dressings to add a bright, acidic note.
- Umami Taste: Fermentation also develops umami, the fifth basic taste that is often described as savory. Why we don’t just say savory, I’m still not entirely certain. This umami quality can make dressings more satisfying and enhance their overall flavor profile.
- Probiotic Benefits: While not directly related to flavor, raw sauerkraut juice contains probiotics due to fermentation. These beneficial bacteria are thought to contribute to a healthy gut microbiome. While they don’t change the taste, they add a health aspect that might make the dressing more appealing to health-conscious consumers.
- Saltiness and Seasonings: Sauerkraut juice contains salts and seasonings used in the fermentation process. These can add an additional layer of seasoning to the dressing without the need for extra salt or herbs.
- Complexity from Fermentation: Fermentation produces a range of flavor compounds, including various acids and esters, that can add a complex flavor profile to dressings. This complexity is hard to replicate with fresh or unfermented ingredients.
PRO TIP: The first time I made the fermented version of this was by adding raw sauerkraut juice to an original batch that was already 2 weeks old.
An Image for Pinterest!
A Few Uses for This Vegan Thousand Island Dressing
