Creamy Parmitalia Dressing

I was just finishing a batch of this as P, the husband, came in the door for lunch. "It's good," I said, "but it's not going to interest you because it's salad dressing."

"I like salad dressing. I just don't like the salad," was his reply.

Before you go judging him for being saladist, you must understand the English concept of salad has come leaps and bounds in the past 8-10 years. This is not as complimentary a statement as it seems. Instead of quizzical looks from restaurant staff and the concept of salad as a piece of lettuce with a slice of tomato and cucumber, a decorative side to your main meal, you might now get 3 pieces of lettuce and perhaps even some oil and vinegar. If you're lucky, an onion and a slice of pepper or two might be thrown in.

This is not as salad-friendly a country as the United States.

Recipe Notes

This is reminiscent of a thick creamy Italian dressing, the sort made with hard fat cheese (think Olive Garden), only there's no cheese and it's completely cruelty free.

It can be consumed straight away, but like with many dressings and sauces the flavour develops if left for a little while before use. It's tasty on pasta dishes, too!

I used okara in this because I like the added grainy texture, but that's not an obligatory ingredient. In fact it's a perfectly good dressing without any of the cheesy components either, but it does add a nice bonus if you can include them. If you don't use okara, you can leave the tablespoon of water out if you'd like. Nobody will suffer either way, I promise.

Finally, I apologise for my vagueness in how much this recipe makes. What I got out of it was around 110ml, but I also lost a whole lot to the counter, floor, and my body due to unexpected flinging issues. Thus I suspect it's possible to produce more if you can manage to keep it all in one place.