I have lots of salad dressing recipes in my recipe library that don't use mayo, butter, or acid. Back when I thought I had interstitial cystitis and couldn't use commercial salad dressings or anything acidic, my favorite dressing was Gerber Pear juice, olive oil, and garlic powder. Just it in a small jar, shake... and GO. I bought the pear juice in the baby section at Walmart. I used to take some of my homemade dressing in a small container whenever we ate out and use that on my salads instead of whatever the restaurant served.
Here's a vegan Ranch dressing that you may want to try. I have lots of others that I'm happy to share if you're interested:
Almost Ranch DressingPrep time: 10 mins
Total time: 10 mins
Ingredients
• ½ cup raw unsalted cashews, soaked overnight & drained
• 1 cup coconut milk
• 1 lemon, juiced
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp real sea salt
• ¼ tsp ground black pepper
• 1 tbl fresh chopped chives
• ½ tsp dried dill weed
Instructions
1. In a mini food processor, use the "grind" setting to reduce the raw unsalted cashews to a fine / sand-like texture, then use the normal setting to get a paste-like, spreadable texture.
2. Begin to add the coconut milk a tablespoon at a time, scraping the sides down when needed, and blend until you have a smooth paste. This will take several minutes. Once the mixture is smooth, add the rest of the coconut milk and the lemon juice, then blend to combine.
3. Add the seasonings and fresh herbs and blend until combined / smooth.