Add additional buttermilk, 1-2 tablespoons at a time, for a thinner consistency, if desired
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Ingredients cup + 2 tablespoons vegan sour cream* 2-4 tablespoons unsweetened plain non-dairy milk (such as almond milk)** 1.5 tablespoons minced fresh Italian flat leaf parsley leafs (large stems removed) 1.5 tablespoons minced fresh dill (large stems removed) 1.5 tablespoon minced fresh chives 2 large garlic cloves, pressed 1 tablespoon fresh lemon juice (from about large juicy lemon) 1.5 teaspoon maple syrup 1 teaspoon fine salt teaspoon freshly ground black pepper (or more to taste) Instructions Add all ingredients to a small mixing bowl and whisk to well combine
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If you want to make substitutions, Ive got ideas for you below so you are able to make this salad with whichever ingredients you can find
