Title: Creamy green garlic dressing
 Categories: Dressings, Sauces, Salads, Vegan, Sass
      Yield: 1 servings
 
      8 lg Roasted garlic cloves
           - peeled
    1/2 c  Minced parsley, packed tight
      2 tb Finely chopped shallots
    1/2 c  Olive oil
      2 oz Silken tofu; mashed
      2    -to
      3 tb White wine vinegar
    1/2 ts Sea salt; or to taste
      2 tb -Water, or more as needed
 
  NOTE:  To roast garlic, peel off as much papery skin from each large
  head of garlic as will come off easily while still keeping the head
  intact. Brush each head liberally with 1 teaspoon olive oil.  Place
  in a small, shallow baking dish in the toaster oven and roast at 375
  F until the outside is lightly browned and the innermost cloves are
  soft, about 20 minutes.  Refrigerate in a sealed container for up to
  2 weeks.
  
  DRESSING:  In a blender or food processor, combine all of the
  ingredients and process until smooth, adding water as required to
  create a slightly thick consistency.
  
  Use immediately or refrigerate in a tightly sealed container for up
  to 1 week.  Bring to room temperature before using and reblend, if
  necessary.
  
  Makes 1 cup
  
  Lorna Sass, "Recipes from an Ecological Kitchen"