Non-Dairy Yogurt Honey Dressing

by Mary on April 30, 2013

Foreground: coconut milk yogurt honey dressing. Background: almond milk yogurt honey dressing

Here’s the promised non-dairy yogurt honey dressing. Two versions actually– one with So Delicious Coconut Milk Yogurt and one with Amande Cultured Almond Milk. Both turned out well and would suit any kind of fruit salad. The yogurts have noticeable coconut and almond flavors on their own but neither stands out in the dressing. The almond milk yogurt has more protein than coconut milk yogurt and I feel is overall more nutritious. Coconut milk yogurt, though, is to my mind the creamiest non-dairy yogurt and has a bright white color, so the dressing looks the closest to a dairy yogurt dressing. So pros and cons.

We had the almond yogurt dressing on a kale waldorf salad (our third one lately– the life of a food blogger’s family) and will use the coconut yogurt dressing tomorrow.

Here’s the kale Waldorf salad. This time I made it without carrot shreds which was a little less photogenic but closer to a traditional Waldorf:

kale waldorf salad on a dinner plate

kale waldorf salad made with almond milk yogurt honey dressing

I don’t know if you can see this, but compared to the kale Waldorf salad made with Greek yogurt, the almond yogurt dressing on this doesn’t stand out as much, you can’t really see it on the leaves. Probably because it’s not as thick and creamy. It’s still good, though, and we’ll be making it again.

Non-Dairy Yogurt Honey Dressing
Prep time
Total time
Recipe type: salad dressing
Serves: 4
  • ¾ cup coconut milk yogurt or almond milk yogurt
  • 2 Tbsp. honey
  • 1 tsp. finely minced shallot
  • 1½ tsp. Dijon mustard
  • ¼ tsp. black pepper
  • ¾ tsp. salt
  • 1 tsp. champagne vinegar or vinegar of choice
  • ⅛ tsp. celery seed
  • 2 Tbsp. finely chopped fresh basil
  1. I like to warm the honey briefly (the microwave works) so it will mix in more easily.
  2. Whisk all ingredients together.
  3. I usually have fresh basil so it's no trouble for me to add such a small quantity. If I did not have fresh basil I would omit it rather than use dried basil.
  4. You may prefer less or more honey, salt and mustard.


{ 2 comments… read them below or add one }

Yankeepants May 4, 2013 at 6:15 pm

Oh, lovely! I do miss yogurt since going dairy-free, and this recipe is a wonderful idea. How do you like the coconut milk and almond milk yogurts for eating on their own or with granola? How do they compare with dairy milk yogurt?
Yankeepants recently posted..Mediterranean Stuffed Eggplant with Roasted Red Pepper, Pepitas, and Dates (GF/DF/V)My Profile


mary May 5, 2013 at 1:32 am

Thanks, Yankeepants! I reviewed several non-dairy yogurts a while ago (check out the link below this comment). Though unfortunately my co-op hasn’t been stocking the Wildwood Unsweetened Plain Probiotic Soyogurt very consistently. I’ve been using more of the Amande Cultured Almond Milk instead.
mary recently posted..Review: Non-Dairy YogurtsMy Profile


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