Vegan Tofu Russian Dressing

1. 1

   In a food processor or blender mix the tofu, vinegar (lemon juice if you don't have vinegar), sucanat, salt, garlic powder, and dry mustard. Run the food processor for a while, scraping as you go, until the mix is smooth and creamy.

2. 2

   Put the mix in a bowl.

3. 3

   Add the ketchup and pickle relish and stir until well mixed.

4. 4

   Chill until ready to use.

5. 5

   This will last, refrigerated, up to about a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.