This dressing is at once both tart and rich. Creamy and mellow, bright and tangy, all at the same time! I served it over butter lettuce and it was heaven. This is a perfect salad to serve alongside an Asian or seafood meal.
Making a vegan salad dressing creamy and rich can be a challenge. We aren’t vegan in my house, but we often host vegans and try to eat a meatless meal here and there. The point is, it’s nice to have a recipe up your sleeve that you can serve to vegans that everyone will enjoy and doesn’t require you to obtain ingredients you are unfamiliar with or are difficult to find.
- 1/4 C. full fat coconut milk (I prefer Thai brands because they tend to be thicker, and before you go all crazy on me about hard to find ingredients, I buy it at Safeway, so there.)
- 1/8 C. freshly squeezed lemon juice
- 1/8 C. olive oil
- pinch of salt and pepper to taste
Combine all ingredients in a jar, cover tightly and shake until smooth. Taste and adjust seasoning. Store in the fridge for a day or two. Shake well before using.