While eggs and dairy will always have a place in my kitchen, I do like to explore plant-based alternatives whenever I can, a salad dressing being the perfect place for that. For this dressing, we are replacing a mayo base with a sneaky little ingredient called aquafaba, the liquid from canned or cooked chickpeas. Once the base of this dressing comes together, you can really get creative with any seasonings! To add a little umami flavor, I’ll add a few dashes of Worcestershire Sauce (however, if you add this, it will no longer be vegan). Enjoy over your favorite salads or as a dipping sauce.
