Creamy Dairy-Free Salad Dressing

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This recipe uses cultured coconut milk as a substitution for buttermilk and mayonnaise in a dill-flavored, creamy dairy-free 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 substitute 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!

1
Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
Servings:
16
Yield:
1 cup

Ingredients

  • 1 cup cultured coconut milk

  • 1 ½ teaspoons dried parsley

  • 1 ½ teaspoons lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon dill

  • ½ teaspoon onion powder

  • ½ teaspoon Dijon mustard

  • salt and ground black pepper to taste

Directions

  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
4g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 36
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 16%
Sodium 16mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 4%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 46mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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