1cupplain unsweetened dairy-free yogurt alternative (see note)
1cupfresh parsley leaves
½cupfresh basil leaves,torn if large
2tablespoonsroughly chopped fresh chives
1tablespoonfresh mint leaves
1tablespoonfresh dill
1tablespoongrated lemon peel(1 medium)
4tablespoonslemon juice(1 medium)
2tablespoonsextra virgin olive oil
2clovesgarlic,chopped
¼teaspoonsaltor to taste
⅛teaspoonpepperor to taste
Instructions
Add yogurt alternative, parsley, basil, chives, mint, dill, lemon peel, lemon juice, extra virgin olive oil, garlic, salt, and pepper to a food processor or blender.
Blend for 2 minutes, or until smooth and creamy. Pause to scrape down sides with a spatula if needed. If the dressing is too thick, gradually add water (one tablespoon at a time) until you reach desired consistency.
Video
Notes
Use any type of plain yogurt alternative for this recipe. (I prefer almond, cashew, or soy-based yogurt alternatives.) Make sure the yogurt alternative is plain (unflavored) and unsweetened. Check ingredients for gluten and other potential allergens if needed. STORAGE: Store prepared dressing in an airtight container for 3-4 days. Does not stand up well to freezing.MAKING AHEAD: Make up to 4 days in advance. Dressing thickens in the fridge. Stir in water one tablespoon at a time until you reach desired consistency before serving.