adapted from this recipe.
2 cups Mayonnaise (I use Soy-Free Veganaise or you can make your own
egg and soy-free mayo. If eggs are okay, try making some homemade
1 – 2 tsp. Anchovy Paste (see notes)
1 Green Onion, chopped
2 tsp. Fresh Parsley, minced (or use 1 tsp. dried parsley, see notes)
2 tsp. Fresh Chives, minced (or use 1 tsp. dried, see notes)
1 Tbs. Homemade Tarragon Vinegar
1 tsp. Fresh Tarragon, minced (or 1/4 tsp. dried, see notes)
1/4 – 1/2 cup Dairy Free “Buttermilk” (see notes)
- Whisk all ingredients together in a medium bowl (or use a blender, see notes).
- Store in an airtight container in the refrigerator for up to 2 weeks.
1). To achieve a naturally beautiful green hue to the dressing, use
fresh herbs and make the dressing in a blender. The blender will
pulverize the fresh herbs, releasing the chlorophyll and turning the
2). The original dressing recipe turned out much thicker than what I
prefer for a salad dressing. To thin the dressing, add enough
dairy-free buttermilk until you reach the desired consistency (I shared
the recipe for Dairy-Free Buttermilk here).
3). I’ve not tried making this dressing with anything other than
anchovies, but if you try using capers or another substitute, I would
recommend starting with 1 tsp. and taste as you go until you reach the
4). If you don’t have a fish allergy and are not vegetarian/vegan (but are
anchovy adverse), I definitely recommend giving anchovies a try. While I
was never one to put them on my pizza, a little anchovy paste doesn’t
have a fishy taste to me, it’s just salty. Plus, anchovies are a good
source of omega-3 fatty acids and because they are a small fish with a
short life span, they are less likely to accumulate dangerous levels of
mercury (to learn more, click here).