• 12-oz carton silken tofu, I like Mori-Nu brand
  • 1/3 cup water, add more to give you the pourability you like.
  • 1/3 cup fresh lemon juice
  • 2 tablespoons dill pickle juice, refrigerated & live cultured, or more lemon juice
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tahini
  • 1 tablespoon light miso
  • 1 tablespoon nutritional yeast
  • 2 tablespoons date paste or maple syrup
  • 1/2 teaspoon salt if desired
  • Fresh ground pepper

This robust dressing stands up well to a kale based, multi green, multi veg, multi grain, and multi fruit chopped salad. It is also a tasty vegetable dip and drizzled over Nourish Bowls.

Makes a bit more than 16 oz. Stores well for more than a week.


Mix in blender until silky smooth. Store in the refrigerator for a week or more.