I do love a well-crafted bloody mary. The sweetness of the tomato juice, the salty-sourness of the pickles, the tartness of the lemon and the spiciness of the hot sauce, combine to make a quenching, satisfying drink — with or without vodka. Often bloody marys are built with worcestershire sauce (which has anchovies in it). I have been making bloody marys at home with vegan worcestershire for ages. After I made the vegan Green Goddess Salad Dressing, I decided to add a little to my mix. It rounded out the flavors and made the bloody mary robustly savory in the way a great worcestershire usually does. This vegan bloody mary could stand up to the best versions made with worcestershire.

Vegan Bloody Mary

Ingredients:

• 1 1/2 cups tomato juice
• 1 tablespoon Annie’s Vegan Worcestershire
• 1 tablespoon red wine vinegar
• 4 dashes hot sauce
• 1 teaspoon prepared horseradish
• Juice of 1/2 lemon, reserve two slices for garnish
• Pepper to taste
• 2 teaspoons vegan green goddess dressing (optional)
• 2 ounces vodka (optional)