Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1/2cupDairy free Forager sour cream or your favorite plain yogurt, or mayo (120 g)
1/2Bunch of cilantro (20 g)
1/2-1Jalapeño (15 g)
1Frozen garlic cube, or fresh clove
2Tbsp Pepitas (30 g)
2TbspRed wine vinegar (30 g)
Blend everything until pretty smooth.
Use on salads, tacos, rice bowls, and grilled meats!
I love using this Forager plant-based sour cream for a non-dairy, non-oil base. But feel free to use your favorite plain Greek yogurt, or even mayo, or a combo of the two. If you swap for non-fat Greek yogurt, your macros will be just slightly lighter at 34 cal, 1.9 fat, 1.6 carbs, 2.7 protein. It will turn out thicker, but just thin it out with a little more vinegar and it will hardly change a thing!Search:MFP: Lillie Eats and Tells Cilantro Pepita Sauce