Recipe by: Roberta Joiner

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.

1 Pkg firm or extra firm silken tofu
1000 mg of vit C, crushed
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon

Puree all in food processor. Add Dijon mustard for a great dipping sauce for artichokes or asparagus or sandwich spread.

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