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!
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.