This is a great tangy vegan dressing – try it with our black bean, avocado, cucumber, and tomato salad or taco salad.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 187 | 0mg | 2g | 7g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.33 | Water saved (gallons) [animal consumption only] |
 |
1.2 | Manure (pounds) not deposited into the environment |
 |
1.4 | Grains / feed (pounds) not consumed by animals |
 |
3.0 | Methane (gallons) not created by animals |
 |
36.9 | CO2 (pounds) not released into the atmosphere |
 |
.002 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
Ingredients
- 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)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Whisk together all of the ingredients in a medium bowl; chill for at least two hours prior to serving.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC