Print: Creamy Dairy-Free Salad Dressing

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!

Prep

12 min

Cook

15 min

Servings

Difficulty

Easy

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 per serving

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