“Yogurt”-Dill Dressing (Paleo, AIP)

“Yogurt”-Dill Dressing (Paleo, AIP)

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!

Zoodles

I encourage you to try your hand at homespun COYO. Because, well…YOLO.

5.0 from 1 reviews
"Yogurt"-Dill Dressing (Paleo, AIP)
 
Prep time
Total time
 
Author:
Recipe type: Condiment / Dressing
Ingredients
  • 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)
Instructions
  1. 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.
  2. Process until smooth
  3. Leave as is for a thicker dip, or add an additional ¼ c of water for a thinner salad dressing.
  4. Makes about ¾ of a cup.
 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 5 comments for this article
  1. Katie at 8:25 am

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

  2. Tonja at 4:34 pm

    I was just going through our stats and referral links and noticed we were getting some hits based on this post. I never even saw that you mentioned us. So sweet! Glad you are liking the yogurt and I must try this! <3 (flame to fork)

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