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Yield: 1 1/2 cups
3/4 cup silken tofu, mashed
1 1/2 tsps Dijon mustard
1 tbsp apple cider vinegar
2 1/2 tbsps lemon juice
1 tsp tamari or soy sauce
1/2 cup olive oil
1 1/2 tbsp capers
1 tsp garlic powder
1 tsp onion powder (optional)
1 tbsp freshly chopped parsley and chives (optional)
1/2 tsp sea salt
3/4 tsp ground black pepper
1/4 cup filtered water, or less
1. Place the tofu, Dijon, cider vinegar, lemon juice and soy sauce in a blender and blend until smooth. Slowly add the olive oil and blend again.
2. Add the capers, garlic powder, onion powder, fresh herbs, salt and pepper and blend. Use a spoon to mix these ingredients thoroughly.
3. Slowly add the water to reach desired consistency. You may not want to use all of the water. Pour on any salad, use as a dip or spread.
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