I love this dressing on Chopped Salads, BBQ Ranch Bowl, and as a dipping sauce for veggies, potato wedges, and roasted veggies.
Servings
Ingredients
- 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
Instructions
- 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.
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YUM!
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Looking forward to trying, love the Cesaer dressing.
Looks amazing, will try x
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I modified this recipe into a yogurt-based dressing for taco salad and it was delicious! Same mix of spices (no lemon juice as it kept making the dressing separate) with 4 oz greek yogurt makes 2 servings of dressing that each count as 1/4 protein. I know you are plant based, but I thought I would mention this option for others as it turned out wonderful thanks to your spice blend. 🙂
Awesome, thanks for sharing!
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