This light recipe, a springy dressing is particularly good as a dip for crudités or on vegan salads that combine vegetables and fruit.
Serves: about ¾ cup
- ½ cup vegan mayonnaise.
- 1 tablespoon Dijon mustard.
- 1 tablespoon dried dill, or 2 teaspoons fresh.
- 1 tablespoon fresh lemon juice.
- 1 teaspoon lemon zest.
- ¾ teaspoon fresh pepper.
Whisk everything together.