This is a great tangy vegan dressing – try it with our black bean, avocado, cucumber, and tomato salad or taco salad.
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- 1/2 C mayonnaise (eggless)
- 1/3 C soy milk
- 1/2 C sour cream (non-dairy)
- 3 Tbsp lime juice
- 2 Tbsp cilantro (fresh) (chopped)
- 1 Tbsp balsamic vinegar
- 2 garlic cloves (minced)
Whisk together all of the ingredients in a medium bowl; chill for at least two hours prior to serving.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC