Ingredients

• 1/3 cup unsweetened CashewMilk or refrigerated coconut milk in a box
• 1 teaspoon apple cider vinegar
• 1 cup mayonnaise
• 2 cloves garlic pressed or finely minced
• 2 tablespoons chopped Italian parsley
• 3 tablespoons minced green onions
• 1 teaspoon white wine vinegar
• ⅛ teaspoon ground black pepper

Directions

Pour apple cider vinegar into cashew milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk. In a bowl or jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and pepper Pour into container and store in refrigerator. Use within 7 days.