Honey-Yogurt Dressing

This honey yogurt dressing gets its creamy body from an unexpected source: tofu. Blended smooth in the food processor with lemon juice, honey, and ground cumin, the tofu disappears completely into a silky base that you’d never guess wasn’t all dairy.

Plain yogurt gets folded in by hand after blending, which keeps the dressing from getting too thin and preserves some of that tangy yogurt texture. The cumin is the flavor surprise here. It adds an earthy warmth that turns a simple honey-lemon combination into something with real depth.

Five minutes, no cooking, and it keeps well in the fridge for days. This works on green salads, grain bowls, roasted vegetables, or as a dip for raw veggies.

Kitchen Tips

• Drain the tofu well. Press it between paper towels for a minute before blending. Excess water makes the dressing thin and watery.
• Process until completely smooth. Any tofu chunks will give the dressing a grainy texture. Scrape down the sides of the food processor and blend again if needed.
• Fold the yogurt in gently. Don’t put it in the food processor. Stirring it in by hand keeps the dressing thick and gives it a slightly looser texture than the blended base alone.

Variations

• Lime and cilantro: Swap lemon juice for lime and add fresh cilantro for a Southwestern spin.
• Tahini boost: Add a tablespoon of tahini to the food processor for a richer, nuttier dressing.
• Spiced up: A pinch of cayenne or smoked paprika alongside the cumin adds gentle heat.