300g packet silken tofu
1 tablespoon (20ml) apple cider vinegar
2-3 teaspoons of Dijon mustard
2-3 teaspoons of sweetener – honey, stevia
1 tablespoon (20ml) extra-virgin olive oil
pinch of salt and pepper
1. Place all the ingredients into a food processor or immersion (hand-held) blender cup. Process until combined. Store in the fridge in an air-tight container until the silken tofu expiry date.