Ingredients
- 23 cup tofu (firm or firm silken
- lite is also fine)
- 14 cup water
- 14 cup lemon juice
- 2 tablespoons light miso
- 1 tablespoon agave nectar (I substituted 1 tsp. Splenda)
- 1 tablespoon Dijon mustard
- 12 teaspoon hot sauce (optional)
- 14 teaspoon Worcestershire sauce (vegetarian) (optional)
- 1 clove garlic
- ground pepper
- to taste
Instructions
- Put all ingredients into a blender and puree until smooth.
- Cover and chill until ready to serve.
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