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Refrigerate for at least 4 hours before serving, preferably overnight for the best flavor results

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

Remember what your wedding day is about - your honey loves you the way you are

From dresses, to shoes, to sparkly accessories, a cocktail party is a great opportunity to experiment with your personal style