¼cupfull fat organic coconut milk, the canned kind, not the beverage kind
1tablespoondistilled vinegar, or apple cider vinegar*
1tablespoonfreshly squeezed lemon juice
1teaspoonnutritional yeast
1teaspoononion powder
½teaspoongarlic powder
1teaspoondried parsley, or 1 tbs fresh
1teaspoondried chives, or 1tbs fresh
1teaspoondried dill, or 1 tbs fresh
sea salt & black pepper, to taste
Instructions
Add all the ingredients to a high speed blender. Process until smooth and creamy. Give it a taste and adjust seasonings, as needed, to your taste.
Store in the refrigerator for up to 2 weeks.
Notes
Either vinegar works, I just find the distilled vinegar to be just a tad less potent. But I have made with the ACV plenty of times and it's amazing. You can use fresh herbs, just increase the amount by at least double.