No Guilt Caesar Dressing

• 2 ounces, weight Parmesan, Grated
• 2 cloves Garlic, Peeled
• 1 Tablespoon Mustard
• 1 teaspoon White Distilled Vinegar
• 1 teaspoon White Wine
• 1 teaspoon Worcestershire
• 1 pinch Kosher Salt
• 2 pinches Freshly Ground Black Pepper
• 1 cup Soft Silken Tofu, Removed From Package Liquid
• 2 Tablespoons Olive Oil
• 1 teaspoon Lemon Juice To Taste

1. In a food processor, add all ingredients except the tofu, oil and lemon juice. Pulse a few times until the garlic is integrated into the liquids. Add the tofu and process well. While the processor is running, drizzle half of the olive oil down the chute. Add more of the olive oil and blend until it reaches a thick salad dressing consistency. Add lemon juice to taste.
2. Dressing will keep for about 2 weeks in the fridge.
3. Barely adapted from Alton Brown's recipe.

weight parmesan, garlic, mustard, vinegar, white wine, worcestershire, kosher salt, ground black pepper, silken, olive oil, lemon juice

Taken from tastykitchen.com/recipes/salads/no-guilt-caesar-dressing/ (may not work)