.33cupwhole milk or buttermilksubstitute unsweetened almond milk or cashew milk
1teaspoonapple cider vinegaromit if using buttermilk
1cupmayonnaisehomemade or store-bought
2clovesgarlicpressed or finely minced
2tablespoonschopped Italian parsley
3tablespoonsminced green onions
1teaspoonwhite wine vinegar
1teaspoonground chipotle pepper*less spicy - add more as needed
1wholecanned chipotle pepper(s)**more spicy - adjust to your liking
Pour apple cider vinegar into milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk. No, cashew and coconut milk will not technically curdle, but it does make it taste like buttermilk dressing so I never skip this step.
In a bowl or mason jar, whisk or shake together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and ground chipotle powder*.
If using the canned chipotle chiles, add all ingredients to a blender or food processor and puree dressing until creamy and the chipotle pepper is pulverized.
Pour into an airtight container, like mason jars, and store in refrigerator until ready to use. Use within 7 days for best flavor.
It is not recommended to freeze the dressing, as mayonnaise-based dressings may separate and change in texture when thawed.
Making the dressing ahead of time allows the flavors to develop and meld together. It’s recommended to refrigerate it for at least 30 minutes before serving.