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!
Ingredients
- 1 cup cultured coconut milk
- 1.5 teaspoons dried parsley
- 1.5 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dill
- 0.5 teaspoons onion powder
- 0.5 teaspoons Dijon mustard
- salt and ground black pepper to taste
Instructions
-
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
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