5.0 from 3 votes
Vegan Buttermilk Salad Dressing
Dairy-free buttermilk dressing is incredible on any salad!
Prep Time
5 mins
Total Time
5 mins
Servings: 1 Cup
Calories: 125 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 3/4 cup unsweetened almond milk see note*
- 1/3 cup unsweetened sunflower butter see note**
- 3 tablespoons lemon juice
- 1 tablespoon Stone ground mustard or dijon mustard
- 1 teaspoon pure maple syrup optional
- 1 small clove garlic
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh chives chopped
- 1/2 teaspoon sea salt
Instructions
- Add the ingredients for the vegan buttermilk dressing to a blender and blend until completely smooth. Taste the dressing for flavor and add sea salt to taste. Store in an airtight container for up to 1 week in your refrigerator, and use on your favorite salads!
Cup of Yum
Notes
- *You can use any non-dairy milk you'd like in place of almond milk
- **Replace the sunflower butter with 1 cup of raw cashews - soak the cashews for at least 3 hours, drain them, and follow the rest of the recipe as normal.
Nutrition Information
Serving
2Tbsp
Calories
125kcal
(6%)
Carbohydrates
10g
(3%)
Protein
7g
(14%)
Fat
7g
(11%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 1Cup
Amount Per Serving
Calories 125
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 125kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.