🥘 Ingredients
- silken tofu 1
- vegan mayo ¼ cup
- nutritional yeast 2-3 tbsp
- extra virgin olive oil 2 tbsp
- lemon juice 1 ½ tbsp
- apple cider vinegar 1 tbsp
- fat garlic cloves 2
- Dijon mustard 1 tsp
- onion powder 1 tsp
- Kosher
- fresh dill leaves ¼ cup
- For serving: Veggie sticks
📝
If you don't have a high-powered blender, finely chop the garlic after you've removed the skins. If you’re using 1 tbsp dried dill; simply mix in step 2. Taste and add more as desired. This dip will thicken in the fridge, so it’s best to refrigerate for at least 1 hour (or overnight) before enjoying. Storage: Store in a sealed jar or airtight container in the fridge for about 1 week.
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1Gather: silken tofu , vegan mayo , nutritional yeast , extra virgin olive oil , lemon juice , apple cider vinegar , fat garlic cloves , Dijon mustard , onion powder , Kosher salt and freshly cracked black pepper, fresh dill leaves , For serving: Veggie sticks .
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2In a blender or food processor, add the silken tofu, mayo, 2 tbsp nutritional yeast, olive oil, lemon juice, vinegar, garlic, Dijon mustard, onion powder, 1 tsp kosher salt, and pepper to taste (don’t add the dill just yet). Blend, stopping to scrape down the sides, until the mixture comes together.
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3Taste adding more vinegar for tang, more mayo for richness, nutritional yeast for cheesiness, or more salt/pepper as needed. Add the dill and pulse until it’s chopped and mixed into the dressing.
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4Store in a sealed jar or airtight container in the fridge for about 1 week.