Yield: 1 cup (260 g) Equipment blender high speed, preferably Ingredients cup vegan mayonnaise 115 g 3 tablespoons tahini 45 g 2 tablespoons white miso 32 g 2 tablespoons water 28 ml lemon juice, about 1 tablespoon 1 tablespoon dijon mustard plus one teaspoon 20 g 1 tablespoon apple cider vinegar 15 ml 1 teaspoon garlic powder teaspoon dried parsley teaspoon black pepper Optional additions cup extra-firm tofu 56 g (crumbled, for texture) Instructions Add the mayonnaise, tahini, miso, water, lemon juice, mustard, vinegar, and garlic powder to a high-speed blender
This is the popular white on white design of Makamae
Meal prep idea: Make a double batch of carrot ginger dressing and enjoy it over salads, bowls, grilled veggies or use it as a stir fry sauce
Pair it with a white Oxford shirt, leaving the top button undone for a relaxed air
She was also very assuring and supportive and patient with me as well
You can experiment with different dressings, add more or less spice, and play around with the ingredients to create a salad that suits your preferences