I’ve recently fallen in love with creamy, dreamy goat and sheep yogurts. I love them unsweetened, silky and tart, they make a lovely dessert or simple breakfast. In this recipe I blend a container with fresh herbs and spicy garlic for a bright, flavorful dressing that is great over baby greens, zucchini noodles, dipping veggies, or spreading on sandwiches in place of mayo.
Ingredients:
1 small container plain goat or sheep yogurt
1 small handful fresh chives
1 small handful fresh basil
1 small handful fresh tarragon
2 garlic cloves
juice of 1 lemon
sea salt, to taste
Blend until creamy.
The Vegetable Centric Kitchen 