Horseradish Dressing to Spice Up Your Dairy-Free Salad Routine

Don’t get stuck in a salad rut! Mix things up with this creamy dairy-free horseradish dressing. It’s a spicier variation on ranch dressing that pairs well with all types of salads, including green, bean, and bread salads (like panzanella).

Creamy Dairy-Free Horseradish Dressing in 5 Minutes or Less

Several years ago, Devon Delaney submitted a Jerk Panzanella Salad recipe for a recipe contest that we co-hosted. It included this flavorful, dairy-free horseradish dressing, which is a riff on my ranch dressing recipe. I’ve updated Devon’s recipe in this post, and also have answers to some FAQs.

Can I Use Almond or Oat Milk instead of Coconut?

Technically, you can use whatever type of plain, unsweetened milk alternative you like. But each type will influence the flavor in its own way. Like Devon, I prefer the richness and flavor of coconut milk beverage in recipes like this dairy-free horseradish dressing.

Can I Use Water Instead of Milk Alternative?

Yes, water works just fine. I would start with just 1/4 cup water, and add more if needed.

Can I Use Another Type of Onion?

Green onion offers the most delicate flavor, to avoid competing with the horseradish. I would personally substitute chives or onion powder (perhaps 1/4 teaspoon), but finely minced yellow onion could also work nicely.

Where Can I Find Mango Chutney?

Look for it in the international aisle at your local grocery stores. It should be with the Indian condiments.

Will Another Type of Vinegar Work?

White vinegar is a great substitute for the apple cider vinegar in this recipe. In a pinch, lemon juice will also meld nicely with the other flavors.

Can I Use Garlic Powder Instead of Crushed Garlic?

Definitely, I do it all the time. I would substitute 1/8 teaspoon garlic powder for the crushed garlic.

What Other Proteins Work in the Panzanella Salad?

If you don’t eat red meat, chicken is delicious with the jerk seasoning, mango chutney, and horseradish dressing. For vegetarians, I recommend extra-firm tofu. It absorbs flavors easily, and has a complementary texture to the other salad ingredients. If you are vegan, make sure to use the egg-free option for the horseradish dressing.

Special Diet Notes: Horseradish Dressing

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan horseradish dressing, substitute your favorite vegan mayonnaise, and start with just 2 tablespoons of milk alternative. Add more as needed to get your desired consistency. Most vegan mayonnaise brands tend to thin out much more quickly than regular mayonnaise.

Dairy-Free Horseradish Dressing

 

Print

Prep time

5 mins

Total time

5 mins

 

This flavorful dressing is a riff on classic ranch. Devon uses it to make a Jerk Steak Panzanella Salad, which is included in the notes below. But this dressing also pairs well with plant-based salads. We like it with all types of greens, beets, carrots, and chickpeas.

Author: Devon Delaney

Recipe type: Sauce

Cuisine: American

Serves: 1½ cups

Ingredients

• 1 cup mayonnaise
• ⅓ cup unsweetened dairy-free milk alternative (Devon uses So Delicious Coconut)
• 3 tablespoons minced green onion
• 2 tablespoons grated horseradish
• 2 tablespoons minced fresh Italian parsley
• 2 tablespoons mango chutney (optional)
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, crushed
• ½ teaspoon sea salt

Instructions

1. In a medium bowl, whisk together the mayonnaise, milk alternative, green onions, horseradish, parsley, chutney (if using), vinegar, garlic, and salt.
2. Store the dressing in an airtight container in the refrigerator for up to 1 week.

Notes

Jerk Steak Panzanella: Rub 1½ pounds skirt steak with 2 tablespoons jerk seasoning blend. In a large salad bowl, toss 2 cups (1-inch) bread cubes with 3 tablespoons olive oil. Heat a skillet over medium heat. Add bread cubes to the skillet and cook, stirring often, until golden and crunchy on all sides. Remove bread cubes to the salad bowl. Add the steak to the skillet and cook until desired doneness is reached (about 3 to 4 minutes per side for medium-rare). Let the steak rest for 5 minutes before slicing it against the grain into thin strips. While the steak rests, slice 1 pint cherry tomatoes in half (or chop 2 large tomatoes), dice 1 ripe mango, and tear 2 cups of lettuce leaves. Add the produce and steak to the salad bowl with the bread cubes and gently toss. Serve with the dairy-free horseradish dressing. Makes 4 servings.

Nutrition Information

Serving size: 2 tablespoons Calories: 84 Fat: 6.7g Saturated fat: 1g Carbohydrates: 6.5g Sugar: 2.5g Sodium: 237mg Fiber: .2g Protein: .3g

3.5.3229

Also enjoy my 5-Star Dairy-Free Ranch Dressing Recipe!