1/2 cup plain nondairy milk (I use soy)
1/2 cup vegan mayonnaise (I like Nayonaise)
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons red wine vinegar
1 tablespoon dried parsely flakes
salt and pepper, to taste
1. Mix all ingredients together.
2. Add salt and pepper, to taste.
3. Keeps covered in refrigerator for up to one week.