Gf/Cf Parmesan Peppercorn Dressing

• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 3 teaspoons cracked peppercorns
• 14 teaspoon salt
• 1 cup mayonnaise or 1 cup vegan mayonnaise
• 12 cup plain lowfat soy yogurt (if you can have dairy, use plain yogurt)
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
• 14 cup white cheese, substitute (I used Whole Food's in-house Dalya Vegan Cheese Italian Shreds. So far, I love it! If you can have d)

1. In a mixing bowl, combine all dry ingredients.
2. Add in wet ingredients, whisking after each addition to blend well.
3. Pour into a clean jar or salad dressing cruet and refrigerate.
4. Keeps well for at least 2 weeks, flavors fully marry and dressing is best after 24 hours in the fridge before serving.

onion powder, garlic, ground black pepper, salt, mayonnaise, soy yogurt, lemon juice, worcestershire sauce, white cheese

Taken from www.food.com/recipe/gf-cf-parmesan-peppercorn-dressing-418209 (may not work)