1 block regular tofu, drained and rinsed 2 tsp. onion powder

1/3 cup fresh lemon juice 1/2-1 tsp. dill weed

1 clove garlic 1 tsp. salt

Blend all ingredients until very smooth. Add a little water for blending if necessary. For a more "blue cheese" type of taste, add the greater amount of dill. Keep refrigerated in an airtight container. Yields two cups or 32 servings.

1 lb. tofu, drained and rinsed 1 tsp. onion powder

1/4 cup water 1/3 cup lemon juice

2 tsp. salt 1/3 cup raw cashews

2 T. honey (may substitute sunflower seeds)

Liquefy tofu with water until blended. Add remaining ingredients and blend until creamy. Yields 1 quart. This makes a delicious salad dressing with the addition of 1 t. sweet basil and 1 t. dill. Great dressing for potato salad; try using chopped red onion or scallion and green peas from the frozen package, or dipped in a strainer into warm water if serving immediately.