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Prep Time 5 minutes Total Time 5 minutes Ingredients 1 cup vegan mayonnaise (see notes for cashew cream) cup dairy free milk 1 teaspoon apple cider vinegar small bunch fresh chives, minced fine 2 teaspoons dried parsley 1 teaspoon onion powder teaspoon dried dill teaspoon garlic powder teaspoon fresh cracked black pepper teaspoon Himalayan salt 2-3 chipotle peppers from canned in adobo (start with less and taste for spice preference) Instructions Add all ingredients to a blender
I whole-heartedly admit that I am not a salad eater
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You can use light mayo to make this even lower in calories, but I find that using three tablespoons of full fat gives it better taste and mouth feel
Lisa Says Gah Grace Dress in Tapas Ivory This festive dress screams OOO.
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