- 1 (10-ounce) box firm silken tofu
- 1 Tablespoon canola oil
- 2 teaspoons apple cider vinegar + more if needed
- 2 teaspoons lemon juice + more if needed
- 1 teaspoon agave syrup
- ¼ teaspoon sea salt
- Place all ingredients except the salt in a food processor or blender and puree until creamy.
- Add salt and more vinegar and lemon juice to taste.
- Transfer to an air tight container and chill at least 1 hour before serving. Will keep in the refrigerator for up to 5 days. Enjoy!