Makes 1 pint

1 cup tofu sour cream (available in some health food stores, or see recipe below)
1 cup vegennaise
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon salt

Thoroughly mix above ingredients. 
Can be used immediately, but is better if left to sit in the fridge 1/2 hour or more.

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