Source: SukhNam Kaur (Ann) DelMonico
1 pound soft, silken tofu
4 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon lemon juice (optional)
In a food processor or blender on medium speed, puree tofu until smooth.
Add vinegar, mustard, and salt and mix until thoroughly combined.
Turn machine on high and drizzle the oil in slowly until the mixture thickens.
Taste for seasonings and ad lemon juice if desired.
Makes 2 cups. Will keep in refrigerator for 2 weeks.