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Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire. Transfer sauce to a bowl. Stir dill into the sauce to serve.
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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Hand-crank butter churn — homemade cultured butter from cream
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air