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1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice

In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.

Makes 3 cups of dressing

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1/3 cup Veganaise
2 TBL ketchup
3 TBL finely chopped dill pickles (about 2 whole baby dills)

Mix all ingredients until well blended. Keep refrigerated.
Good on veggie burgers or as a sandwich or wrap spread.