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
Please login to leave a comment.
Homemade Ricotta Cheese
Mixed Mushroom Toast
Sweet Potato and Black Bean Rice Bowls
The Ultimate Vegan Nachos
Cultured Lavender Butter