Vegan Buttermilk Salad Dressing
Dairy-free buttermilk dressing is incredible on any salad!
Servings: 1 Cup
Calories: 125kcal
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!
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
Serving: 2Tbsp | Calories: 125kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Fiber: 5g | Sugar: 3g