Again, this is one of my recipes shared on my newsletter back in June, but with all the holiday parties coming up, I thought it would be a great one to revive and put here. It's another dairy and egg free recipe but everyone kept going back for more regardless of diet restrictions!
The first step of this recipe is actually for my go to mayo alternative. It is an awesome sandwich spread and is best when nice and fresh. The second step is what changes it over into a very savory dip. If you have no issues with eggs, then you are free to skip the first part and just move along to the second to keep it dairy free. I suggest making it a few hours before the big event for best results.
Egg and Dairy Free Mayo
Ingredients: 1 cup coconut oil, 2 tbsp rice vinegar, 1 tsp lemon juice (or 1/2 tsp for less of a tang), 1 tbsp ground flax seed, dash of sea salt.
All ingredients need to be at room temp for the best emulsification and only use a stick blender for this. Do not use beaters or a blender/food processor since it will not give the right consistency, beaters end up lumpy and blender/food processors will just mangle the texture entirely.
In large bowl add in all the ingredients then mix w. stick blender. Stop once mixture looks like mayonnaise and the coconut oil is no longer lumpy. Do not over blend and when adding to other recipes fold it in gently. Store in an air tight container in the fridge if you are not going to use all the mayo. Keep in mind though, this will become more like butter in texture since the coconut oil hardens in cooler temps. It still has a great flavor and works well as the outside spread for toasted/grilled sandwiches or panini.
French Onion Dip
1/2 cup Egg and Dairy Free Mayo
1 can chilled coconut milk- cannot be the light kind, you want the thick white cream that is at the top of the can. Thai and Golden Star unsweetened varieties works best. It must also be chilled to get best consistency. You will not need the remaining clear viscous liquid, if there is any, in the can.
1 tsp onion powder
1/4 cup minced Vidalia onion
1 tsp powder beef bullion (must be beef not chicken)
1/2 tsp garlic powder- not garlic salt!
3 dashes of black pepper
1. In large bowl, beat just the cream part of the coconut milk. Do not use the remaining clear viscous liquid usually found under the cream. Beat at medium speed until light and fluffy and about double its original size.
2. Add in all the seasonings except minced onions and mayo, and blend well. Then w. a spatula gently fold in the minced onions and mayo. Store in an airtight container in the fridge. Before serving allow to get closer to room temp and whip it up again with a fork for a few strokes.