container of creamy herb fauxmage
cup vegan mayo
cup plant milk
chopped cloves of garlic
tbsp chopped fresh drill
tsp lemon juice
cup dijon mustard
tsp flaked kosher salt
small baby potatoes, boiled,cooled and cut in half.
pint mushrooms, halved
thick sliced radishes
bunch asparagus trimmed woody ends
fennel cut in half and then into wedges
sweet baby peppers halved and seeds removed
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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