½ cup unsweetened soy milk (check recipe notes if using “Original”)
2 tbsp lemon juice
1 ½ tsp sugar
2 cloves garlic, minced
2 tbsp onion, minced
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
pinch garlic powder (optional)
freshly ground black pepper, to taste
pinch salt, to taste
In a bowl, add vegan mayo, unsweetened soymilk, lemon juice, and sugar. Let the mixture sit for 5 minutes before mixing. After 5 minutes you’ll see the acid in the lemon juice coagulating the protein in soymilk. Whisk well to break up any mayo lumps.
Soak minced onion and garlic in water for 5 minutes. Drain and add to the mayo/”buttermilk” base.
Add remaining herbs, spices, and salt. Whisk until mixed well. Taste and adjust seasoning.
For best flavour, prepare dressing 1 day in advance to let the flavours marry. Taste and adjust seasoning again if necessary.