Ingredients
- 1 cup mayo (I like an avocado oil based version)
- ⅓ cup unsweetened almond milk
- 1 tbsp lemon juice
- ½ tsp white wine vinegar (regular white)
- ¼ cup finely chopped parsley
- 1-2 tbsp fresh chopped dill (or 1 tsp dried)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- cracked black pepper
- to make buffalo: 2-3 tbsp Frank’s Red Hot (or fav buffalo sauce)
Instructions
- Mix the almond milk with the lemon juice, which acts as "buttermilk", and let sit for a few minutes, or until it visibly starts to curdle. Set aside.
- Combine everything else into a bowl and mix together well. Slowly pour in the “buttermilk” while stirring, until you reach a desired consistency. Remember that it will thicken in the fridge a little. I usually end up using about half. You could always make it thinner if you’re using for a dressing vs. a dip.
- *Important!* If you’re adding the buffalo sauce, I would personally do that part before the buttermilk, so you can see what the consistency is like before adding too much. The buffalo sauce will of course thin things out even more, so best to air on the side of caution and do that first so things done get *too thin*! I used about 2-3 tbsp of Frank’s, but add to your own taste.
Notes
Store in an air tight container in the fridge for up to 2 weeks.