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.