Ingredients

• Ingredients Units USM Scale 1x2x3x 7 oz. organic tofu (silken or soft) 1/3 cup neutral oil (I used light flavored olive oil) 1 tablespoon lemon juice (about 1/2 medium lemon) 1 teaspoon apple cider vinegar 1/4 teaspoon salt, + more to taste 1/4 teaspoon dijon mustard

Preparation

• Instructions Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade, and blend for 1 minute. Taste for flavor. This is my preferred method and love my NutriBullet (affiliate link ) for small jobs like this! Immersion Blender: Place the ingredients into a 2-cup measuring cup or tall straight glass (a mason jar would be great), and using the immersion blender, blend for 30 seconds to 1 minute, until creamy. Taste for flavor. Regular Blender: This will work best when doubling this recipe. Simply place the ingredients in the blender, and process until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. Taste for flavor. Store in an airtight container in the refrigerator for up to 1 week.