1 cup coconut milk
(Refrigerate can and scoop out the thick part-use liquid in a smoothie)
1 tbsp lemon juice
1 tbsp apple cider vinegar

Mix together with a wooden or bamboo spoon and let sit for at least 30 minutes before serving.

Serve as a dairy free topper for cauliflower/parsnip mash, use it to make a dressing or a dip, or serve with paleo platery chicken enchiladas.

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