Makes 2 cups



Good For:

Salad dressing, dip


  • 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


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.

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