Easy Vegan Blue Cheese Dressing

Tip: click step to get into cook mode

300 g soft or silken tofu (1 cup)

2 tablespoons nutritional yeast

1 ½ tablespoon apple cider vinegar

1 tablespoon white miso paste

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried dill

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

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.