In a medium-size bowl, whisk together the vegan mayonnaise, apple cider vinegar, dried minced onion, salt, pepper, and dry mustard.

Add the crumbled tofu to the mixture.

Stir with a fork, then squeeze it with your hands or mash with a potato masher for about 2 minutes until well combined.

Serve chilled.

Store in an airtight container in the fridge for later use.

Combine the garbanzo beans, avocados, cilantro, olive oil, sesame oil, lime juice, salt, and pepper in a food processor or blender.

Process until smooth, scraping the sides with a rubber spatula as needed.

Taste and adjust the seasoning to your liking.

Serve chilled with pita, crackers, or fresh veggies.

Steam the broccoli until tender (about 5 minutes).

In a food processor or blender, combine the steamed broccoli, garbanzo beans, lemon zest, lemon juice, olive oil, tahini, sesame oil, cumin, salt, and black pepper.

Process until smooth, scraping the sides with a rubber spatula a few times to ensure a creamy texture.

Taste and adjust seasoning if needed.

Serve chilled with pita, crackers, or fresh veggies.

Combine the garbanzo beans with their liquid, tahini, and olive oil in a pot.

Bring the mixture to a boil, then reduce to a simmer.

Simmer, uncovered, for 15 minutes.

Using an immersion blender, or carefully transferring to a countertop blender, purée the mixture until smooth.

Stir in the lemon juice and season with salt to taste.

Serve warm, or refrigerate in an airtight container until ready to serve.

Scoop out the flesh of the avocados and add to a food processor or blender.

Add the raw cashews, diced red onion, and seeded jalapeño pepper.

Season with salt and pepper to taste.

Blend until smooth, scraping down the sides as needed to ensure a creamy consistency.

Serve immediately or refrigerate until ready to use.

Dice the tomatoes and onion and chop the fresh cilantro leaves.

Combine the tomatoes, onion, cilantro, and yellow corn kernels in a large mixing bowl.

Add the lime juice, chopped scallions, diced jalapeño peppers, and minced garlic.

Toss everything together until well combined.

Season with salt and pepper to taste.

Refrigerate until ready to serve and serve chilled with tortilla chips.

Add the roasted salted sunflower seeds to a food processor and process until finely ground.

Add the olive oil, lemon zest and juice (if using), grated garlic, parsley, and garbanzo beans to the food processor.

Blend until perfectly smooth, scraping the sides with a rubber spatula as needed.

Season with salt and pepper to taste.

Adjust seasoning if necessary, and serve chilled.

Drain and rinse the garbanzo beans.

Grate the garlic cloves.

Add the garbanzo beans, lemon juice, garlic, sesame oil, and white pepper to a blender or food processor.

Add a pinch of red pepper flakes, if desired, for a spicy kick.

Process until smooth, scraping down the sides with a rubber spatula as needed.

Chill in the refrigerator before serving.

Place the grated zucchini, garlic, cannellini beans, lemon juice, nutritional yeast, white miso, tahini, ground black pepper, and sea salt in a food processor or blender.

Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.

Adjust seasonings to taste.

Serve chilled.