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  • In a blender, mix until smooth:
  • 8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
  • (For soy-free, omit tofu and instead use 1 cup rinsed and drained cooked or canned white kidney beans or Great Northern beans)
  • 6 tablespoons maple syrup (you may substitute agave nectar for the maple syrup,  but you may need a bit less)
  • OR half of a 6 ounce can frozen apple juice concentrate, thawed
  • 6 tablespoons non-dairy milk
  • 3 tablespoons cider vinegar (or other preferred vinegar-- but *not* red wine or balsamic vinegar; use white wine vinegar, and berry or fruit vinegars are good!)
  • 1 to 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons chopped onion
  • 1 1/2 tablespoons wholegrain Dijon mustard
  • 1 scant teaspoon salt
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