I love this dressing on Chopped Salads, BBQ Ranch Bowl, and as a dipping sauce for veggies, potato wedges, and roasted veggies.
- 1/4 cup vegan mayo, 2 oz
- 2 Tbsp plant-based milk, 1 oz
- 2 tsp lemon juice or vinegar
- 1/2 tsp dried parsley
- 1/2 tsp dried chives
- 1/8 tsp dill weed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- Pinch of salt
- water to thin, if needed
Mix all ingredients in a small jar or bottle with a fork.
Add milk (or water) to desired consistency.
This dressing keeps well in the fridge for however long mayo and milk keep in the fridge.