Prep 5 mins
Cook 0 mins
This comes from Jennifer McCanns wonderful Vegan lunchbox blog www.veganlunchbox.com. It makes a thick tangy salad dressing. Add it to a sandwich or salad or dip cut veggies in it.
- 1 tablespoon shallot, minced
- 1⁄3 cup vegan mayonnaise
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄2 teaspoon Dijon mustard
- lots fresh ground black pepper, to taste
- Combine all and Mix well.
- store in fridge for upto 3 days.
- For a sweeter version mix in a tablespoon of honey.