Vegan Green Goddess Dressing

Joann M Lakes Elliott

½ cup almond or soy milk

1 teaspoon apple cider vinegar

¼ cup tahini

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 teaspoon capers, drained

1 teaspoon white miso

1 clove garlic

¼ teaspoon no-salt seasoning

¼ teaspoon black pepper

¼ cup loosely packed parsley, finely chopped

2 tablespoons loosely packed tarragon, finely chopped

2 tablespoon fresh chives, finely chopped

½ cup non-dairy yogurt

subheading: Steps:

Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want.

Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, miso, garlic, no-salt seasoning, and black pepper. Blend until smooth and creamy.

Pulse in the fresh herbs until they are mixed throughout.

Put non-dairy yogurt into a bowl and slowly mix in the dressing until well incorporated.

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