1 cup vegan mayonnaise
2 teaspoons fresh parsley, chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of dill weed
black pepper to taste
Coffee cream substitute, or plain, unsweetened soy milk, optional

In a bowl, blend the vegan mayonnaise through black pepper until thoroughly combined. Cover and refrigerate for 2-3 hours before serving.

Note: For best results add the cream after the dressing has been refrigerated to thin it, if too thick.