Place all of the ingredients in a mason jar. Screw the lid on tightly and shake until everything is emulsified.
Will keep in the fridge for 2-3 weeks.
Recipe Courtesy of Megan Mitchell
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Kerrygold Cinnamon Rolls
Cinnamon Butter
Homemade Almond Milk
Red Kale, Persimmon and Feta Salad
Buttermilk Waffles with Blood Oranges and Coconut Whipped Cream
©2020 Megan Mitchell
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