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Vegan Buttermilk Salad Dressing square

Vegan Buttermilk Dressing

Dianne
Tangy, creamy Vegan Buttermilk Dressing will add a little boost of flavor to all of your summertime salads!
This recipe makes about 2 cups of dressing. A serving is 2 tablespoons.
5 from 1 vote
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Prep Time 15 minutes
Course Condiment
Cuisine American
Servings 16 servings
Calories 46 kcal

Ingredients
  

  • ¾ cup almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup raw cashews soaked for two hours, drained, and rinsed
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • 1 clove garlic
  • ¼ cup chopped fresh parsley loosely packed
  • ¼ cup chopped fresh chives loosely packed

Instructions
 

  • 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, lemon juice, 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.