I would have to say that one of my favorite things about this time of year is our CSA box – a biweekly box of veggies that we pre-purchased from a local farm here in Fort Collins. Essentially, its a surprise each week – stocked to the brim with an assortment of delicious veggies.
This year we have been getting a lot more ‘greens’ than usual which means lots and lots of salads. And I’m not one to complain about a giant salad on my plate – but the cost of gluten free – vegan salad dressing is outrageous. Lately, I’ve been making my own and this is definitely the favorite in our house.
Creamy and flavorful, it goes great on hearty winter salads.
2 cups vegan mayo (I use Veganaise)
1 cup light coconut milk
1 tsp onion powder
1 tsp garlic powder
1-2 Tbs herbs of your choice, my favorite is chopped parsley
2 Tbs lemon juice
Combine all ingredients in a bowl with a whisk. Once everything is well incorporated, store in the fridge for up to 2 weeks in a sealed container – I use mason jars.
Goes great on warm potatoes too!