Makes 1¼ cups
|1||cup vegan mayonnaise (such as Veganaise)|
|1½||teaspoons apple cider vinegar|
|1||teaspoon lemon juice|
|1||tablespoon chopped fresh parsley|
|1||teaspoon chopped fresh dill|
|1||teaspoon grated onion|
|1||clove garlic, finely chopped|
|Salt and pepper,
|3||tablespoons soy or rice milk, or more if needed|
1. In a bowl, whisk together mayonnaise, vinegar, lemon juice, parsley, dill, onion,
garlic, salt, and pepper until smooth and creamy.
2. Add soy or rice milk to reach desired consistency. Use immediately or store for up to 2 weeks in the refrigerator. Shake well before serving.
Adapted from “The New Chicago Diner Cookbook”