Ingredients
Scale
- 1 ½ cups vegan mayonnaise
- 1 ½ cups vegan plain unsweetened almond milk yogurt
- 1 ½ cups cups regular unsweetened almond milk
- A loose 1⁄4 cup each of fresh parsley, dill, and chives
- Salt / black pepper to taste
- ½ cup vegan barbecue sauce
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1–2 tbsp crushed red pepper flakes
- 3–5 tbsp distilled white vinegar to taste
- 3 droppers full of the Dank Budz Broad or Full Spectrum CBD Oil
Instructions
- Chop up the parsley, dill, and chives before adding all of the ingredients, besides the almond milk, CBD oil,and vinegar, into a bowl. Whisk well until everything is incorporated.
- Add in the almond milk, vinegar, and CBD oil slowly. When adding the almond milk and vinegar, start with less at first, and add more until it reaches the desired thickness and tanginess.
- Store in the fridge for up to a week.