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Creamy Dairy-Free Salad Dressing

Rated as 5 out of 5 Stars

"This recipe uses cultured coconut milk as a substitution for buttermilk and mayonnaise in a dill-flavored, creamy salad dressing. Enjoy! I found an alternative to dairy-based yogurt. Cultured coconut milk is not as thick as yogurt, but it works as a sub for buttermilk and mayonnaise in a traditional ranch-style salad dressing or dip. It's not a perfect sub, but for anyone who is avoiding dairy, it's worth a try. Look for this product in the yogurt section of your grocer. It's also great in smoothies!"
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40 m servings 36
Original recipe yields 16 servings (1 cup)


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  1. Whisk coconut milk, parsley, lemon juice, garlic powder, dill, onion powder, mustard, salt, and black pepper together in a bowl until smooth and creamy. Refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts

Per Serving: 36 calories; 3.6 1.1 0.4 0 16 Full nutrition

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This is really good. It's true that it is runnier than a buttermilk dressing but it doesn't matter. The taste is fantastic. I'm not lactose intolerant or have any issues with dairy and still lov...

Fabulous! I couldn't find cultured coconut milk but canned coconut milk works fine. Otherwise I followed the recipe exactly and the taste and consistency is better than I ever could have hoped!

Made it with the canned coconut milk. What a great recipe! I am lactose intolerant and love creamy dressing. Store bought dressings are filled with sodium and sugar. I guess coconut milk isn...

I just recently had to start eating dairy-free due to stomach issues and I came across this recipe, it's fantastic!