Creamy tofu mint and seed dip
Equipment
- 1 food processor
Ingredients
- 250 g tofu, drained (firm)
- 20 ml cider vinegar
- 8 g nutritional yeast flakes
- 3 g onion powder
- 0.25 tsp garlic powder
- 15 g pumpkin seeds
- 15 g sunflower seeds
- 6-8 each fresh mint leaves, chopped
- 15 ml olive oil
- 80 ml deodorised coconut oil in liquid, cooled state
- 1 tsp sea salt (check, maybe add more to taste)
Instructions
- Put everything except the salt in the processor and blitz until creamy and whipped - 1-2 minutes
- Add salt and blitz again. Taste. Add more salt to taste if you like.