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Creamy Roasted Shallot Dressing

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!


2 large shallots, peeled & cut in half
3 cloves garlic, peeled & left whole
1/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup coconut cream, white part
1 tbsp course Dijon, I like Noble Made
3 dates, soaked in hot water 15 minutes
1/4 tsp salt
1/4 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 375˚

Line a rimmed pan with parchment paper

Place shallots & garlic on pan

Drizzle with olive oil & sprinkle with salt & pepper

Roast approx. 30 minutes till tender

Remove to high speed blender

Add remaining ingredients

Blend till smooth

Enjoy warm or room temperature

Stores well in refrigerator for a few weeks in a glass jar

Enjoy this recipe by Penny's Primal!

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