Combine plain nonfat Greek yogurt or mayo with white miso paste (starting with a small amount)
Add 1-2 egg yolks and 1-3 garlic cloves
Add acid: juice of ½ to 1 small lemon or 1-2 splashes of rice vinegar (or both, depending on taste preference)
Drizzle in extra virgin olive oil
Stir in nutritional yeast or Parmesan
Season with oregano, onion powder, salt, and pepper to taste
Adjust consistency: add more yogurt or mayo for thicker sauce, or less yogurt and more olive oil for thinner consistency
Store in the refrigerator for up to 5 days
