Ingredients
- 400 - 450g firm tofu, drained
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 2 garlic cloves
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground pepper, white
- 1/4 cup melted coconut oil
Optional
- 1 green onion, finely chopped
- 1 tsp dried chives (if not using fresh)
- 2 tsp dried dill tips
Instructions
- Add all ingredients to a blender or food processor and pulse or blend until very smooth.
- Allow flavours to develop by refrigerating for at least 30 minutes before serving.
Notes
- I usually make a half batch, it's good to use up leftover tofu.
- Goes really well with vegan carrot salmon on bagels.
- If you want a more neutral flavour, omit fresh garlic and reduce powdered garlic by half.