Mayonnaise is one of those surprisingly dairy-free foods that allows me to make rich, full-bodied condiments with ease. One that Tony and I really enjoy on our daily big salads is creamy dill dressing made with fresh herbs.
That said, not all mayonnaise brands are created equal. Many have hydrogenated oils, high fructose corn syrup and all kinds of funky additives. Therefore, we usually buy a brand of “real mayonnaise” which is made with the standard blend of egg and oil, and contains a fairly wholesome ingredient list. But it has always bothered me that it’s made with canola oil. I’ve also looked to brands made with organic ingredients, but they tend to be based on soy oil.
As a new option, I was excited to learn about Chosen Foods Avocado Mayo. This beige-tinted mayo is made with avocado oil, cage-free eggs, and wholesome organic ingredients. It’s also certified Kosher Pareve, paleo-friendly, and non-GMO.
The consistency of Chosen Foods Avocado Mayo is as smooth and creamy as any other, but the taste does differ traditional. It’s a bit sweeter than our “real mayonnaise”, less salty (though the sodium levels are about the same), and has more of a fresh lemony flavor. Hence, I opted to make a creamy lemon dill dressing this time around, to really highlight that bright, summery citrus.
This post is sponsored by Mambo Sprouts, which also happens to be my favorite website for natural food grocery coupons!
Special Diet Notes: Creamy Dill Dressing
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. For a paleo creamy dill dressing, use light coconut milk in place of the milk beverage (or use homemade).
- ½ cup mayonnaise (I used Chosen Foods Avocado Mayo)
- ¼ cup unsweetened dairy-free milk beverage (I used coconut)
- ¼ cup chopped fresh dill
- 1 tablespoon lemon juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, or to taste
- Whisk all ingredients together in a bowl.
- If possible, chill in the refrigerator for an hour or more before serving. This helps to infuse the dill flavor. Store in an airtight container in the refrigerator for up to a week.
14 Comments
It was delicious! I omitted the vinegar and just added a little more lemon juice!
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So good!!! It taste a bit cheese and I’m happy about it!
Fabulous! So glad you enjoyed this dressing Marie-Eve. Thank you for the feedback!
I can’t believe how creamy it looks for being dairy free. Lemon is a flavor I love to use in cooking, so I’ll have to check this one out.
Love that the mayo is made with avocado oil instead of canola!
Me too Sylvie!
I love dill in dressing!!! ooooOH! I bet this would be AWESOME in potato salad!!!
Oh you know I haven’t made any kind of potato salad in ages because I couldn’t figure out a good dairy free option!! This is so perfect for those summer cookouts!
I definitely see some delish potato salad in your future Amanda! For that, I recommend upping the mayo to 2/3 cup (season to taste) as this is a thinner dressing.
This dressing sounds phenomenal! I actually got some Chosen Foods Avocado Mayo yesterday and I’m so excited to try it out!
Awesome! It’s definitely a cool product and a little unique.
How is mayo dairy free OR vegetarian when it’s made with EGGS?!!!!!
Confusing eggs with dairy is still a somewhat common misconception Angie! Read this post to better understand how eggs are not dairy -> http://www.godairyfree.org/ask-alisa/are-eggs-dairy