Scale
Ingredients
- ½ cup vegan light mayonnaise*
- 1/3 cup plain soy or almond milk
- 1 teaspoon white vinegar (gluten-free)
- 1 clove garlic, minced
- 3 tablespoons assorted freshly chopped herbs (i.e., dill, basil, oregano, chives, parsley, cilantro, tarragon)
- ¼ teaspoon paprika
- Pinch salt (optional)
Instructions
- Mix all ingredients together in a small bowl until smooth.
- Store in a covered container in the refrigerator for up to one week.
- Serve with your favorite dishes, such as salads, veggie platters, veggie-balls, or roasted vegetables.
- Makes 1 cup or 8 (2-Tablespoon) servings.
Notes
There are many great brands available in supermarkets, or you can make homemade vegan mayonnaise with my instructions here.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 54
- Sugar: 1 g
- Sodium: 112 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 2 g
Keywords: dressing, ranch dressing, salad dressing