Categories: Dip & Dressing
Ingredients
- 1 cup Mayo
- 1/4 cup Dairy-Free "Buttermilk" (see recipe below) (or try with yogurt instead)
- 1/2 tsp. dried Parsley (or 1 tsp. fresh)
- 1/2 tsp dried Chives (or 1 tsp. fresh)
- 1/2 tsp. dried Dill (or 1 tsp. fresh)
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/8 tsp. Sea Salt
- 1/8 tsp. Black Pepper
Directions
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Combine all ingredients except for the dairy-free buttermilk in a medium bowl.
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Slowly whisk in the “buttermilk.”
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Store in an airtight container in the refrigerator for up to a week.
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Dairy-Free Buttermilk:
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Add 1 and 1/2 tsp. Fresh Lemon Juice to a liquid measuring cup.
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Add enough Dairy-Free Milk to bring the total amount of liquid to 1/4 cup (I use So Delicious Unsweetened Coconut Milk since I cannot detect any “coconutty” flavor in it and personally, I think this is the most neutral tasting dairy-free milk substitute out there).
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Stir and allow to sit for 5 – 10 minutes, until milk curdles then it’s ready to use!