Drizzle this creamy dressing over a tomato and avocado salad. Also try serving as a dip for vegetables. Feel free to vary the herbs; for instance, swapping in fresh parsley for half of the chives. To reduce the fat, use silken tofu for a portion of the sour cream.
MAKES: 2 1/4 CUPS
INGREDIENTS:
- 1 cup plain unsweetened soy milk
- 2 tablespoons plus 1 teaspoon fresh, strained lemon juice
- 1/2 cup dairy-free sour cream
- 3 tablespoons mayonnaise, vegan or traditional
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh chives 1 garlicclove
- 2 teaspoons red wine vinegar
- 2 teaspoons agave nectar
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 5 grinds black pepper
INSTRUCTIONS:
- In a small bowl, stir together the soy milk and lemon juice, and let sit for 10 minutes.
- Add, along with the remaining ingredients, to a food processor. Blend until smooth, about 1 minute.
