Servings 1
Time: 5 minutes
Ingredient
- 6 tbsp plain vegan yoghurt (unsweetened soy yoghurt)
- 1 small fresh green chili
- 1 1/4 tsp Dijon mustard
- 2 tsp tamari (any low sodium soy sauce)
- 1/2 tsp garlic powder
Method
In a high speed blender, add all the ingredients. Blend well. Store this upto 3-4 days for quick use on any salad.