Ranch Dip or Dressing

(Vegan)

From Vibrant Life Magazine (non-dairy)

(Yields 2 Cups - 2 Tbs. serving: 40 Calories, 3 grams fat)

• 1 (12.3 oz) package silken lite, firm, shelf stable Tofu (Mori-Nu brand)
• 1⁄2 C vegan mayonnaise
• 1 Tbs. fresh lemon juice
• 1/4 Tsp. dry dill
• 1/4 Tsp. pepper
• 1 Tsp onion pwd.
• 1/4 Tsp salt or to taste
• 1/2 Tsp Herbamere by A.Vogel (organic herb infused sea salt) or 1/2 tsp celery salt
• 1/2 Tsp garlic pwd.
• 1-2 Tbs water or more depending how thick or thin you like it.
• 1 Tbs fresh parsley or 4 tsp dried (add last after blending so it doesn't turn green)

Place ingredients in blender (except parsley) and process until smooth, scraping down the sides occasionally, about 1 min. If too thick add water to desired consistency. Add parsley and pulse to blend. Pour into a container and chill before serving to absorb the flavors.

Altered recipe: If you don't want to use mayonnaise you can soak 1/2 Cup raw cashews with water overnight or a couple of hours to soften. Drain and add to the ingredients when blending.