Creamy Coconut Dressing

     This is a very simple recipe with a lot of flexibility for a creamy based vegan salad dressing. No need to bother with store bought dressing when it is so easy to make. You get pure natural ingredients and can customize the flavor to your own taste preference! If fresh herbs are available, the flavors will be even more fantastic! I do not always have fresh herbs available or have a limited variety on hand so often I will use a combination of fresh and dried herbs. When freshly made, this dressing is creamy and perfect for drizzling on salads. 

Chilled Dressing

    After chilling the dressing in the refrigerator, it thickens and becomes a perfect dip. If you want to use it for a salad dressing after it has been chilled, let it sit at room temperature while you prepare your salad. You may want to whisk the dressing before serving. If it still needs thinning add a little of the reserved coconut water.

     There are two ways you can begin the base for this dressing. If you use canned coconut cream, which has 70% water, it can be used straight from the can as it is thick enough to make a dressing. Coconut milk which has 60% water, will need to be refrigerated and chilled for at least 8 hours. Often I will have at least one can of coconut milk in the refrigerator so that it is chilled and ready to use when I need it. The reason you are chilling the coconut milk is so you can separate the coconut cream from the coconut water. As you scoop out the coconut cream, you will notice when you reach the coconut water, which will be about the bottom third of the can. Reserve the coconut water to thin the dressing later if needed or add it to your favorite smoothie. For this recipe you will want a base of coconut cream. Although coconut cream is easy to use because you can use it straight from the can, I like to give the option of using coconut milk because coconut cream may not be available to everyone. 

Creamy Coconut Dressing

makes about 1 to 1 1/4 cups

8-12 oz. coconut cream (depends on what you get out of your can)

1-2 T. apple cider vinegar or lemon juice (start with 1 T., add the second one if needed)

1 small clove garlic, minced (about 1 tsp.)

1 T. minced shallot (milder flavor than onion)

4-6 T. fresh herbs or 1-2 T. dried herbs*

salt & pepper to taste 

pure maple syrup (optional- add a small amount if you want a little sweetness)

Place all the ingredients in a food processor and pulse a few times to chop and combine. Add salt, pepper and sweetener to taste. Pulse one more time to combine. 

If you do not want to use a food processor then finely chop the garlic, shallot, herbs and any other vegetables you want to add. In a bowl, stir or whisk these ingredients with the coconut cream. Add salt, pepper and sweetener to taste. 

Use immediately or refrigerate.

Note: if you find the fresh garlic or shallot to strong in flavor, you may want to omit it or use a small amount of garlic and onion powder (start with 1/8 t.).

A general guide for substituting dried herbs for fresh herbs: 3 T. fresh herbs = 1 T. dried herbs

A few possible flavor combinations: Use the basic dressing recipe above but substitute the herbs or other flavor ingredients as noted.

Ranch- parsley, thyme, chives, red bell pepper, celery

Cucumber Ranch- 3 T. fresh parsley, 3 T. fresh chives, 1 medium cucumber (peeled, seeded and chopped), pinch of cayenne pepper

Taco Ranch- instead of apple cider vinegar or lemon juice use lime juice, fresh cilantro, pinch of cumin. Sometimes I like to add a dash of Tabasco or a pinch of chili powder.

Italian- fresh parsley, thyme, basil, oregano or a dried Italian herb blend. You may also like to substitute part of the coconut cream with extra virgin olive oil (about 2-4 T.)

Maple Dijon- use the apple cider vinegar, omit the herbs, add 1-2 T. Dijon mustard and 1-2 T. pure maple syrup

Cilantro & Avocado- use lime juice instead of the apple cider vinegar or lemon juice, use fresh cilantro leaves and 1/2 - 1 avocado, omit shallot and pepper, add salt and pure maple syrup to taste.