You may remember back in June when I said I was going to be sharing some of my favorite salad dressings throughout the course of the summer. This Vegan Buttermilk Dressing is the last of my summery dressing recipes, and it’s probably my favorite. (I have a few coming for autumn, too!)
I originally created this recipe a couple of years ago to accompany Asparagus and Chickpea Salad, but I’ve used it in a few recipes since then, because I love it so much. It so tasty that I think it deserves a post of its own.
Back in that salad post, I mentioned that when I was younger, I though the word “buttermilk” sounded really tasty. I loved both butter and milk, so together they must form something that tasted like creamy heaven. It wasn’t something my mom ever bought, and I was so curious to try it.
One day I was babysitting, and the children’s mom told me to help myself to anything in the refrigerator to snack on. I noticed a liter of buttermilk in the fridge, so I poured myself a glass, expecting a cold creamy treat. What I tasted, however, was a sour, lumpy disgusting glass of grossness. I spit it out, poured out the rest of the glass, and rinsed my mouth with water a few times. I can’t remember ever being so mislead by a word before.
I’m not really sure what goes into dairy buttermilk, but I can assure you that this vegan version is more along the lines of what I was expecting when I was younger. It’s cool, creamy, and tangy. I’ve learned my lesson, and I definitely wouldn’t drink a glass of it on its own, but it lends itself nicely to dressings, and it helps vegan treats bake up nice and fluffy.
To make vegan “buttermilk,” you need to clabber milk. Clabbering thickens and curdles milk, giving it that buttermilk-like consistency. To make clabbered milk, you just need to add vinegar or lemon juice to almond or soy milk. It won’t work with other non-dairy milks, so make sure you use almond or soy.
This Vegan Buttermilk Dressing is super easy to make. After you clabber the milk, you mix it together with soaked cashews, lemon juice, Dijon mustard, garlic, and a little salt. Once it’s smooth and creamy, pulse in some parsley and chives. Then pour it over your favorite salad!
Vegan Buttermilk Dressing
- ¾ cup almond or soy milk
- 1 teaspoon apple cider vinegar
- 1 cup raw cashews, soaked for two hours, rinse and drained
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- 1 clove garlic
- ¼ cup chopped fresh parsley chopped, loosely packed
- ¼ cup chopped fresh chives, loosely packed
Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want.
Mix the curdled milk, cashews, mustard, garlic, and salt together in a food processor or high-speed blender until smooth and creamy. Add the parsley and chives and pulse a couple times to combine.