Step 1

Peel and cut the garlic lengthwise and remove its core (if any) with the tip of a knife.Tip: we find the core of the garlic hard to digest. Removing it makes the dressing lighter.

Step 2

To a blender or food processor add the garlic, olive oil, fresh green herbs, capers, salt, pepper, and lemon juice (no seeds, they are bitter).

Step 3

Pulse a few times till the herbs are blended. You might have to scrape down the sides of your blender.

Step 4

Add the yogurt and the vegan mayo. Pulse a few times till well combined with the herbs. Taste and adjust for salt before serving.

Step 5

Serve immediately or transfer to a jar and store in the refrigerator for up to 5 days.