Thursday, December 21, 2017

Creamy Garlic Dressing Recipe- Vegan, Paleo, Refined Sugar Free

My husband, not so long ago, started buying Hellman's garlic dressing from the local supermarket. He enjoyed eating it on everything, whether as a salad dressing, on rice, chicken, vegetables, and I was glad he found something that he enjoyed. But the bottle was so small and the price tag so high for the amount in it that I decided to see if I could make my own version of it.
I will admit that I haven't tasted the Hellman's version, since I don't eat eggs.
But I took to the internet to try to figure out how to make a homemade version of the garlic dressing, and figured out some basic ingredients, that I then threw together already a few times, and it came out awesomely every single time- and I made it without eggs, so I can eat this one. My husband and kids really have been enjoying it as well.
I hosted a get together for women in my neighborhood and I put out this as a dip for crudites, and everyone loved it so much as was begging me for the recipe. So here it is. 
I also have used this garlic dressing mixed with tomato paste, slathered it on chicken before baking, and it was divine.

To make this dressing vegan, I use my homemade vegan flax seed based mayonnaise, but you can use any mayonnaise, homemade or store bought, to make the recipe. Since each mayonnaise has a slightly different flavor (especially if you make your mayonnaise from scratch), the ingredients in this recipe should be adjusted as desired to complement best with the original flavor of the mayonnaise.

Creamy Garlic Dressing Recipe- Vegan, Paleo, Refined Sugar Free

1 cup homemade or store bought mayo, vegan mayo or regular.
8 cloves garlic or approximately 2-3 teaspoons dried garlic, or to taste
1/3 cup fresh cilantro or 1-3 tablespoons dried
2-3 tablespoons vinegar- apple cider, white, or rice vinegar or to taste
2-3 tablespoons jaggery syrup, date syrup, honey, white sugar, or other sweetener to taste
1-2 teaspoons salt to taste
1/8 teaspoon ground black pepper
1/4 cup water (optional)

1. Put the garlic, cilantro, and mayonnaise into a food processor and blend up until uniform.

2. Add the rest of the ingredients to the food processor, other than the water, using the smaller amount at first, and increasing to the larger amount, until you reach the exact flavor you like.

3. If desired, add water and process a little more, to thin out the dressing.


Note: If you don't have a food processor or a blender, you can make this just mixing it well with a fork or whisk, as long as you cut up the cilantro really small or used dried, and use crushed garlic or dried.

Are you a fan of creamy garlic salad dressing? Have you ever purchased the Hellman's version, or another store bought type? What is your favorite way to use that dressing? Does this look like a recipe you'd try?

1 comment:

  1. This sounds great. How long do you think it can last in the fridge?


Thank you for leaving a comment on your blog. Comments are moderated- please be patient to allow time for them to go through. Opposing opinions are permitted, discussion and disagreements are encouraged, but nasty comments for the sole purpose of being nasty without constructive criticisms will be deleted.
Just a note- I take my privacy seriously, and comments giving away my location or religion are automatically deleted too.

Share This