1 1/4 cups unflavored, unsweetened nut milk
1 1/2 tablespoons apple cider vinegar
1 large ripe avocado, pitted and flesh removed from skin
2 tablespoons olive oil
2 tablespoons chopped yellow onion
2 cloves garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
In a blender, process all ingredients until smooth.
Transfer to a bottle or jar, and serve. Refrigerate for up to 2 days.
If using fresh herbs, use 2 teaspoons parsley and 2 teaspoons dill.