• 1 tablespoon Dijon mustard 

• 2 tablespoons nutritional yeast

• ½ cup vegan mayo

• 1 garlic clove, crushed

• 2 teaspoons capers

• 2 tablespoons lemon juice (about half a lemon)

• 1 tablespoon liquid aminos or soy sauce

• 1 tablespoon maple syrup 

• 1 tablespoon olive oil 

• ¼ teaspoon apple cider vinegar 

1. Combine all the ingredients in the immersion blender measuring container and blend with immersion blender until nice and mixed up.

2. Season to taste with salt and pepper.

3. If you need more zip add a bit more vinegar.

STORE
Lasts a week in the fridge and can be stored frozen.