Blue cheese dressing

modified from original to have less vinegar and less miso

Ingredients

1 cup silken tofu

2 tablespoons nutritional yeast

1 tablespoon & 1 tsp apple cider vinegar

1 tablespoon white miso paste

½ teaspoon onion powder

¼ teaspoon garlic powder

 1/2 teaspoon dried dill

¼ cup medium or firm tofu , crumbled (optional for texture)

US Customary - Metric

Instructions

Add the soft tofu, nutritional yeast, apple cider vinegar, white miso paste, onion powder, and garlic powder to a blender and combine until smooth. Add the dill and crumbled tofu if using, and pulse a few times, or stir to combine. Store in an air-tight jar in the fridge for up to one week. It may separate a little when stored, so just give it a stir to recombine before dressing your salad.