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 cup vegan mayonnaise
- 1/4 cup coconut-milk yogurt plain
- 1/4 cup filtered water
- 2 Tbsp lemon juice freshly squeezed
- 1 Tbsp fresh chives minced
- 1 tsp oregano
- 1 tsp Himalayan pink salt or to taste
- 1/2 tsp granulated onion dried
- 1/2-1 tsp vegan Worcestershire sauce optional
- black pepper freshly ground, to taste
- red pepper flakes or cayenne pepper, to taste, optional
Ingredients
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Instructions
- Whisk all ingredients together, adding a little more water if it seems too thick. Taste and adjust seasonings. Transfer to a glass jar with a lid. Store in the refrigerator for up to 5 days.
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