Ingredients

• 1/3 cup silken tofu
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon coconut palm sugar
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• Freshly ground white pepper

Instructions

1. In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.