Creamy Vegan Basil Dressing

While preparing a beach picnic for some friends I came up with what may just be my new favorite dressing. Inspired by the legendary Garden City Bistro’s Basil Aioli, I made a vegan alternative in dressing form that works perfectly for the Arugula Caprese salad below.

Ingredients

1 Cup Vegan Mayo
1 large bunch of Fresh Basil
2 Cloves Smashed Garlic
Juice of 1/2 Lemon
Sea Salt
Black Pepper
Water

Combine Vegan Mayo, Fresh Basil, Garlic, Lemon Juice, Sea Salt & Black Pepper in a blender or food processor.
Add water to obtain dressing consistency (about 2-3 tablespoons). Use to dress your favorite salad or even a wrap. I recommend dressing an arugula salad with fresh mozzarella and grape tomatoes for a lighter take on a Caprese Salad.