This is a plant-based, non-dairy take on a traditional favorite. We've opted for plain coconut milk yogurt mixed with vegan mayonnaise made with avocado oil. Feel free to add fresh herbs and skip the dried if preferred. If you've got some on hand, the vegan Worcestershire sauce adds a nice little burst of flavor! Use this dressing on leafy green salads, drizzled over tomato slices, and as a dip for sweet potato fries and onion rings.
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Ingredients
- 1/2 cup vegan mayonnaise
- 6 Tbsp non-dairy yogurt plain
- 2 Tbsp filtered water or more, to desired consistency
- 1-2 Tbsp lemon juice freshly squeezed
- 1-2 Tbsp fresh chives minced
- 1/2 tsp granulated onion or onion powder
- 1/2 tsp oregano
- Himalayan pink salt to taste
- black pepper freshly ground, to taste
- 1 pinch cayenne pepper optional
- 1/2-1 tsp vegan Worcestershire sauce optional
Ingredients
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Instructions
- Whisk all ingredients together in a small bowl. Taste and adjust seasonings as desired. Transfer to a glass jar with a lid. Store in the refrigerator for up to 5 days.
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