1 cup Tofutti sour cream
1/2 cup vegan mayo
3 tsp tellicherry pepper
2 tbsp Peppercorn dressing base (I use Penzey’s)
1/2 tsp garlic powder
1-2 tsp dill
1 tbsp lemon juice
2-3 tbsp spring water
8 oz mason jar
Hand mixer
Add all ingredients to a 8 oz mason jar, using the hand mixer to blend. Add more seasoning, as desired. If you prefer a slightly more viscous dressing, add a little more water, 1 tablespoon at a time until desired consistency. Serve immediately. Stores for about 5 days.