Combine all the ingredients from ranch mayo to coconut aminos in a bowl. Whisk until creamy smooth.
Season with salt and pepper to taste.
Store extra in a sealed mason jar and in the fridge for up to 4-5 days.
Different yogurt brands have slightly different consistency. I use Anita’s coconut yogurt which is quite thick. Use the recipe measurements as a starting point and make adjustments to your own desired consistency.
If you can have dairy and are not on Whole30, try 2-3 tbsp full fat Greek yogurt.
If you can have gluten-free Tamari, use ½ tbsp tamari to replace coconut aminos.