Cauliflower -- a vegetable often adored in its riced form. Sometimes, though,…
Dairy-free has been my gig for such a long time that I’ve become entirely accustomed to not eating milk products, and I often forget there are many non-dairy alternatives that I can eat.
Granted, most store-bought dairy-free goods are chockablock full of nasties, so heading on down the trusty homemade route is often the safest. But ain’t nobody got time for hours and hours in the kitchen, so I very much dig it when I find recipes that are fuss-free.
That’s why I was excited to discover Flame to Fork’s method for making coconut yogurt (COYO) in the Instant Pot. The 7-in-1 model allows the average homecook to do this with ease. But no need to fret if you don’t have the wee magic machine otherwise known as the Instant Pot because you can make COYO in the oven too. (See page 118 of The Paleo Approach by Sarah Ballantyne.)
Besides nomming on COYO straight up with some fresh fruit, which is, of course, delicious, I wanted to create something more savoury. This Yogurt-Dill Dressing does the trick! You can drizzle it as a creamy topping for salad; toss cooked, cooled, and cubed sweet potatoes in it for something reminiscent of a traditional potato salad; or you can drown a pile of zoodles in it for a decidedly jazzed-up dish like I did below!
I encourage you to try your hand at homespun COYO. Because, well…YOLO.
"Yogurt"-Dill Dressing (Paleo, AIP)
Recipe type: Condiment / Dressing
- ½ c coconut yogurt (COYO)
- ½ ripe avocado
- 1 tbsp. apple cider vinegar
- 2 tbsp. lemon juice
- 1 tsp honey
- 1 garlic clove, minced
- ½ c fresh dill, finely chopped
- pinch of sea salt
- ¼ to ½ c filtered water (added to desired consistency)
- Place the COYO, avocado, apple cider vinegar, lemon juice, honey, garlic, fresh dill, and sea salt in a blender along with ¼ c of water.
- Process until smooth
- Leave as is for a thicker dip, or add an additional ¼ c of water for a thinner salad dressing.
- Makes about ¾ of a cup.