Ingredients:
- 1 cup chopped scallion (white and green parts)
- 1 cup chopped basil
- 1 cup chopped parsley
- 1 cup silken tofu
- ½ cup vegannaise
- Juice of two lemons
- 3 tbsp nutritional yeast
- 1 tbsp vegan worchestire sauce
- 1 tsp salt
- ½ tsp fresh ground black pepper
- ¼ cup low sodium vegetable stock
Method:
- Place all of the ingredients in a high-speed blender and puree until smooth. Serve with a chopped salad or use as a dip for fresh veggies!