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:
1/4 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
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.