Green Goddess Dressing/Dip

I don’t know about all of you but we are coming out of our ears with tomatoes, cukes, zucchini, etc.,. It’s also 100 degrees on my front porch (as I write) and I am craving light and refreshing meals and flavors. This is my vegan/GF version of the a classic dressing and dip to enjoy your veggies with. Stay cool because it’s supposed to stay hot all week.

Green Goddess Dressing/Dip:

1/2 c Earth Balance or Follow Your Heart soy free veganaise

1/4 c Almond Milk, unsweetened, original

2 Tbl White Distilled Vinegar (apple cider vinegar might work also)

1 Tbl lemon juice

2 Tbl chopped Parsley

1 Tbl chopped Tarragon

1 Tbl chopped Chives

2 Anchovy Fillets, optional

1 Tbl minced onion or shallot, optional

1 tsp salt and pepper or to taste

 

Directions:

1) Place the lemon juice and vinegar into the milk almond and let sit for 10-20 minutes. This make vegan buttermilk.

2) Take the “buttermilk” and all remaining ingredients and blend.

3) Store in the fridge. It gets better after 1 day of being in the fridge.

 

 


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