0 Ratings
- 1.5 Servings +
1 container of creamy herb fauxmage
0.5 cup vegan mayo
0.25 cup plant milk
1 chopped cloves of garlic
3 tbsp chopped fresh drill
2 tsp lemon juice
0.5 cup dijon mustard
0.5 tsp flaked kosher salt
0.125 tsp pepper
12 small baby potatoes, boiled,cooled and cut in half.
1 pint mushrooms, halved
6 thick sliced radishes
0.5 bunch asparagus trimmed woody ends
1 fennel cut in half and then into wedges
8 sweet baby peppers halved and seeds removed
1 pint cherry tomatoes left whole
Creamy herb dressing: Add all ingredients to a food processor and blitz to combine, scraping down sides as needed until everything is creamy & smooth.
Serve right away with grilled or fresh veggies for dipping.
Grilled veggies: Toss your favourite veggies in a bit of vegetable oil with a sprinkle of salt and pepper. Grill on a charcoal grill or in a grill pan in batches until tender. Veggies are best served hot or at room temperature. Serve creamy herb dressing on the side .
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