3/4 cup vegan mayo (I like Follow your Heart avocado oil vegenaise)
3/4 cup dairy-free yogurt (I use Kite Hill)
¼ to ½ cup non-dairy milk any unsweetened original flavor (I use Elmhurst)
1½ teaspoon apple cider vinegar
3 cloves garlic crushed
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh dill, finely chopped
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon pepper
salt to taste
INSTRUCTIONS
Mix together all ingredients in a bowl. If mixture is too thick for your preference, add a little more milk.
Store in a jar in the fridge. The flavors will really come through after about 4 hours, but it’s still delicious before then.
This will store for at least a week.
