This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Plants can do it all, even delicious dairy free yogurt. Our probiotic yogurts are super versatile and can be used as a substitute for greek yogurt in creamy dressings and sauces. These three dressings are excellent alongside salads, sandwiches, wraps and veggie bowls.
INGREDIENTS
Green Goddess
- 1 avocado
- 1/3rd cup parsley
- 1/3rd cup spinach
- 1/3rd cup tarragon
- 1/3rd cup mint
- 1/3rd cup cilantro
- Juice of 1 lemon or 2 tablespoons vinegar
- 3-4 tablespoons oil
- 1/4 cup Unsweetened Probiotic Dairy Free Yogurt
- Dash of water if needed
- salt and pepper to taste
Lemon Dijon
- juice of 1 lemon
- 2 tablespoons yellow mustard
- 3 tablespoons dijon mustard
- 1 thinly sliced shallot
- 1/4 cup Unsweetened Probiotic Dairy Free Yogurt
- salt and pepper to taste
Roasted Tomato & Tahini
- 1 cup roasted tomatoes
- 3-4 tablespoons tahini
- 1/3 cup Unsweetened Probiotic Dairy Free Yogurt
- 1/3 cup nutritional yeast
- salt and pepper to taste
METHOD
To make your dressings, take the above components of each dressing and place in a blender or food processor. Adjust with salt, pepper and lemon juice. Add more water to thin out if needed. Serve with grain bowls, on salads, wraps and more!
