1cupWhole30 approved mayonnaiseno sugar added. or homemade
2clovesfresh garlicpressed or finely minced
2tablespoonschopped Italian parsley
3tablespoonsminced green onions
1teaspoonwhite wine vinegar
0.5teaspoonkosher salt
.25teaspoonfresh ground black pepper
Instructions
Pour milk into a mason jar, or bowl. Add the apple cider vinegar and allow to sit and "curdle" for 5 to 10 minutes.
Add the mayonnaise, parsley, green onions, vinegar, garlic, salt and pepper.
Place the lid on the jar and shake to combine, or whisk ingredients together in a bowl.
Store in the refrigerator until ready to use. Dressing can be used for up to 7 days, if it lasts that long.
Notes
Whole30 Mayonnaise is not as thick as regular (Best Foods) mayonnaise, so this dressing is a bit more on the thin side. I still use it to “dip” my chicken tenders into, but your kids might make a bigger mess when dunking.
Store dressing in the refrigerator, in an airtight container for up to one week. Vinegar kills bacteria, which is why ketchup lasts so long. It’s the breaking down of the green onions and parsley that matter, so use the freshest ingredients that you can.
Technically boxed Unsweetened CashewMilk or AlmondMilk are not compliant, but I am severely allergic to coconut!! Substitute canned unsweetened coconut milk (Thai brand) to stay truly compliant or make your own almond milk at home. This is one area that I decided to not worry about, since I’m not using that much.
Substitute vegan mayonnaise for a Vegan Ranch Dressing.
This dressing will thicken in the refrigerator, thin with additional milk if needed.