With summer’s unlimited harvest of fresh tomatoes, cucumbers, carrots, zucchini, peas, beans, (to name a few), there is no reason to be bored with food choices. I like to make this simple dressing/dip that I can use on salad, to dip veggies or crackers, and over grilled vegetables, pasta salad, well, you get the idea. It’s versatile. And you can adapt and adjust according to your tastes.
This recipe originally came from the Dreena Burton’s Eat, Drink and be Vegan book. I’ve been making it so long that I no longer reference the recipe. I have increased the lemon and garlic (that’s how I roll), and do not use the agave, but sometime put a bit of honey or brown sugar. And I love it so much I usually double the recipe!
The secret to the flavour is kelp flakes. They give it the oceany taste that makes it special.
While this is a vegan recipe, it truly tastes so satisfying, everyone will love it, trust me!
Here it is my version of this amazing recipe
Throw it all in a blender and puree until it is sooth. I think the better your blender, the smoother it will be. I use a Vitamix, but lately, I’ve been having trouble with it making a high pitched sound. My DH thinks it’s a ball bearing thing, but I’m not sure –(more on that in a future post!)
Keep in fridge for up to 1 week.