Ingredients
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped celery leaves
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon onion powder, or more
- 1/4 teaspoon dried dillweed
- 4 tablespoons vegan sour cream
- 1/2 block silken tofu
- salt and black pepper to taste
- 1 garlic clove mashed
Directions
Blend tofu lemon juice, and vegan sour
cream together in blender till smooth.
Mix in dry ingredients and garlic and
season with salt and pepper to taste.
I sometimes also add fresh cut chives
to this. If it needs extra tang either
add more lemon juice or red wine
vinegar, but only a little at a time.
Variation: If you like it a bit spicy,
for a dip, add in 1/2 teaspoon each of
cayenne pepper and paprika.
Serves: 4
Preparation time: 10 minutes