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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!
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
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 36 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat3g | 16% |
| Sodium16mg | 1% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein0g | |
| Vitamin C1mg | 4% |
| Calcium5mg | 0% |
| Iron0mg | 2% |
| Potassium46mg | 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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