Place all ingredients into a food processor and blend until smooth. Note on the herbs, most people don’t add dill to this, but I like dill so I add equal amounts of dill, chives and parsley—about a small, loose handful, so ¼ cup. As for the water, I don’t like to add it because I prefer my dressings thicker than most but hey, you do you. Store in a closed container for up to two weeks in the fridge.

A Note About My Recipe: My recipe is just that, “mine.” A modified version of others I’ve tried and made mine through trial and error. But you do you. Add, take away, experiment and make it yours, because that what cooking is … an experiment. Want more tasty plant-based whole food recipes? Yes, you do. Stay tuned for the launch of my new website where I’ll not only share some amazing ways to incorporate more of these dishes into your life, but also discuss my journey into the plant-based whole foods lifestyle.