- 1/2 cup plain almond yogurt
- 1/2 lemon, juiced
- 1 tbsp white wine vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
1. Whisk together the yogurt, lemon juice, and vinegar in a small bowl.
2. Stir in the salt and pepper.
3. Store in an airtight container in the fridge for 3-5 days.
Also see: Vegan Mexican Street Corn
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Photo: Lauren Sacerdote