Ingredients

  • 1 large avocado, seeded and peeled
  • 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.

Herbed Ranch with Crudite

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