I found this to look darned good. Give it a try and tell me what you think. ENJOY!
In a blender, mix until smooth:
8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
6 tablespoons date syrup
6 tablespoons almond milk
3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
1- 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 1/2 tablespoons wholegrain Dijon mustard, low or no salt
This recipe is from Bryanna Clark Grogan's Kitchen Journal Vegan Feast Kitchen
I Tweaked this recipe to suit a nutritarian diet
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