1 1/2 cups medium-firm or firm silken tofu
2 tablespoon natural, light oil
1 1/2 teaspoon yellow mustard
1 teaspoon minced garlic
1/4 of an onion, minced
1/4 teaspoon white pepper
1 1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons sugar, optional
1 tablespoon finely ground raw cashews
Combine all ingredients in your food processor and whip until smooth. Keep in your fridge for up to one week.