Servings
Makes 2 cups
Type:
Vegan
Good For:
Salad dressing, dip
Ingredients
- 1- 12oz package, soft, silken tofu
- 3 tbsp unsweetened almond milk
- 2 tsp onion powder
- 1 1/2 tsp white wine vinegar
- 1 1/2 tsp garlic powder
Sea salt and freshly ground black pepper to taste.
- 2 tsp fresh chopped parsley or 1/2 tsp dried parsley
- 2 tsp fresh chopped dill or 1/2 tsp dried dill weed
- 2 tsp fresh chopped chives or 1/2 tsp dried chives
Substitutions
No silken tofu? No problem!
You can substitute one 15oz. can of cannellini beans, rinsed and drained plus 1/2 cup of unsweetened almond milk.
In a blender, combine the first five ingredients and salt and pepper.
Blend until creamy and smooth.
Transfer to a bowl.
Stir in parsley, dill, and chives.
Adjust seasoning if needed.
Chill before serving.
Thin with additional milk if needed.
Keep refrigerated in an airtight container for up to four days.
*Heavily adapted from Forks Over Knives.
