VEGAN CAESAR SALAD DRESSING

This recipe comes to us from Alyson Lichtenthal Ofman

Makes 1 1/2 cups
What you will need:
1 12 oz. package soft Silken Tofu
4 cloves garlic, peeled and roughly chopped
juice of 1 medium lemon
2 tablespoons olive oil
1/2 - 1 teaspoons Dijon mustard
1 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper

Put all ingredients in this order in a food processor and blend until smooth. Mix a few tablespoons in with a salad or use as a dip. Lasts about 4-5 days in the fridge. Tweak the amount of lemon juice if you want more tartness.

One tip: the tofu can be watery in the package, so just drain it away as best you can. My kids don't like their dressing watery, so it's a great idea to get rid of as much moisture as possible. You can also set the tofu in a strainer to drain away even more.