(by Alicia Walter of www.plantbasedhealth.com)

6 cloves roasted garlic
½ 12 oz package of aseptic-packed silken tofu
6 tablespoons lemon juice (about 1 lemon)
½ cup water
½ teaspoon salt

Add all ingredients to blender. Whir until smooth.
Dressing will last for up to one week in a tightly sealed jar in the refrigerator.

Peeled roasted garlic can be stored in the refrigerator for up to a week. It can be frozen for 6 months.

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