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:
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.
- 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
- I like to warm the honey briefly (the microwave works) so it will mix in more easily.
- Whisk all ingredients together.
- 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.
- You may prefer less or more honey, salt and mustard.