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Ingredients
  • ¼ cup plain, unsweetened plant-based yogurt (I used Forager Project)
  • ½ avocado
  • ½ cup cilantro leaves
  • 3 stalks of green onion, roots removed
  • ½ jalapeno pepper, roughly chopped
  • Juice of 1 lime
  • 2 tbsp nutritional yeast
  • 1 to 2 cloves garlic, crushed
  • Pinch of salt or to taste
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