¼ cup lightly packed fresh Italian (flat-leaf) parsley leaves
¼ cup lightly packed fresh tarragon leaves
¼ cup snipped fresh chives
½ cup Unsweetened Plain Cashewmilk Yogurt
3 tablespoons capers, drained
1 ½ tablespoons apple cider vinegar
1 tablespoon Unsweetened Plain Cashewmilk
1 teaspoon finely shredded lemon peel
½ teaspoon Sumac
6 cups assorted vegetable pieces for dipping
Prep
In a food processor combine avocado, parsley, tarragon, chives, Cashewmilk Yogurt, capers, vinegar, Cashewmilk, lemon peel, and sumac. Serve with assorted vegetable pieces for dipping.
