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Credit: Little Bear, Los Angeles; Courtesy of California Avocado Commission
The National Culinary Review, May 2014
6 oz. silken tofu
1½ oz. roasted garlic
2 T. lemon juice
1 T. light miso
1 T. capers
1 T. water
2 t. nutritional yeast
Method: In blender, combine tofu, garlic, lemon juice, miso, capers, water and yeast until smooth and creamy, adding additional water, if needed, to achieve mayonnaise consistency. Refrigerate 2 hours to allow flavors to blend.
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