NIGHTSHADE-FREE (IF THE MAYO WAS MADE WITH NIGHTSHADE-FREE DIJON MUSTARD), NUT-FREE (IF THE MAYO WAS MADE WITH AVOCADO OIL), VEGETARIAN
As many times as I’ve served this dressing, no one has ever suspected it’s completely dairy-free. It’s super thick and creamy, which makes it great for serving as a dip or on top of salads.
Makes 10 servings (about 2 tablespoons per serving)
Prep time: 10 minutes (not including mayonnaise)
Cooking time: none
¼ cup canned full-fat coconut milk
1½ teaspoons fresh lemon juice
1 cup Simple Homemade Mayonnaise (see tip)
1 teaspoon apple cider vinegar
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh chives
½ teaspoon dried dill
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1. Place the coconut milk and lemon juice in a small glass measuring cup and stir. Let the mixture sit for 5 to 10 minutes.
2. In a large bowl, whisk together the coconut milk mixture and the remaining ingredients.
3. Serve or transfer to an airtight container and store in the refrigerator for up to 5 days.
Noelle’s tip: To save time, you can use store-bought mayonnaise for this recipe, as mayonnaise made with healthier oils is now more widely available. I recommend using Primal Kitchen Avocado Oil Mayo.