• 1 12-oz. pkg silken tofu, I use Mori-Nu brand organic in a shelf stable box. To subst, see note.
  • 6 tablespoons unsweetened, plant milk, like soy, almond, cashew, etc.*
  • 2 teaspoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon garlic granules or powder
  • 2 teaspoons onion granules or powder
  • Sea salt and freshly ground black pepper, to taste (or use a salt substitute
  • 2 teaspoons chopped fresh parsley, or 1/2 teaspoon dried parsley
  • 2 teaspoon fresh dill, or 1/2 dried dill weed
  • 2 teaspoons chopped fresh chives, or 1/2 teaspoon dried chives

Adapted from Forks Over Knives

*May use less or more plant milk based on your preference for dip or pour-ability

Add first 6 ingredients into a blender, add salt and pepper based on taste.  Blend till smooth, scraping down the sides once or twice.

For a homogenized look, add the dry spices to the blender and pulse briefly, just to mix. This is what I did for the photo.

For a more ‘leafy’ texture, pour the mixture into a bowl and mix in the herbs. Taste and adjust the seasonings. Chill before serving, and to blend flavors. Thin with more plant milk now if you want it thinner.

Keep in a jar in the refrigerator 5 days or longer.  I have kept it up to a week and a half.

Note: Instead of silken tofu you may substitute one 15-oz can cannellini beans, rinsed and drained, plus approximately 1/2 cup more milk.  Adjust seasoning for additional volume.