Vegan Buttermilk Dressing – Diane’s Vegan Kitchen

Tangy, creamy homemade vegan buttermilk dressing will add a little extra flavor to all your summer salads! It gives a great dip. It’s made with cashews, almond milk, apple cider vinegar, lemon juice, garlic, Dijon mustard, and fresh herbs, and it’s got a salad for even picky eaters. This easy salad dressing recipe is gluten-free and dairy-free.

Vegan Buttermilk Salad Dressing with text overlay

Vegan Buttermilk Salad Dressing

I don’t know about you, but I prefer homemade dressing to the bottled variety. Bottled dressings are loaded with oil and are too vinegary for my palate. This vegan buttermilk dressing is one of my favorite homemade dressings

I originally made this recipe a few years ago with an asparagus and chickpea salad, but I’ve used it in a few recipes since then, because I love it so much. It’s so delicious that I think it deserves a post of its own.

Pour the dressing over a salad

Dairy Buttermilk

When I was a kid, the word “buttermilk” sounded really delicious to me. I loved both butter and milk, so together they had to create something that tasted like creamy heaven. It was not something my mother bought, and I was very curious to try it.

One day I was babysitting, and the kids’ mom asked me to help myself to some snacks in the fridge. I noticed a liter of buttermilk in the fridge, so I poured myself a glass, expecting a cold creamy treat. However, what I tasted was a sour, gooey disgusting glass. I spat out, poured the rest of the glass and rinsed my mouth several times. I can’t remember ever being confused by a word before.

Bottle of dressing on a bamboo board with lemon, garlic, spoon, salad and tomato

Vegan buttermilk

I’m not really sure what goes into dairy buttermilk, but I can assure you that this vegan version is more in line with what I expected when I was a kid. It is cool, creamy and tangy. I’ve learned my lesson, and I certainly wouldn’t drink a glass of it on its own, but it lends itself beautifully to dressings and it helps bake vegan dishes nice and fluffy.

Garlic, almond milk, chives, parsley, apple cider vinegar, Dijon mustard, lemon, salt and cashews

what do you want

  • Almond or soy milk
  • Apple cider vinegar
  • raw cashews
  • lemon juice
  • Dijon mustard
  • Sea salt
  • garlic
  • Fresh parsley
  • Fresh chives
Almond milk

Clabbering Milk

To make vegan “buttermilk,” you need milk. Clabbering thickens and curdles the milk, giving it a buttermilk-like consistency. To make clambered milk, you need to add vinegar or lemon juice to almond or soy milk. It won’t work with other dairy milks because of the protein content, so make sure you use almond or soy.

Make the dressing in a blender

How to Make Vegan Buttermilk Dressing

This recipe is super easy to make!

  • After you churn the milk, you mix it with soaked cashews, lemon juice, Dijon mustard, garlic, and a pinch of salt.
  • When it becomes smooth and creamy, you pulse in some parsley and chives.
  • Then you can pour it on your favorite salad!
Pour the dressing over the asparagus and chickpea salad

Save your dressing

This dressing will last for about a week in the fridge.

It freezes well, so make a double batch and store some in the fridge for next time you’re craving creamy goodness. It will last up to 6 months in the fridge.

Stir well after defrosting. It may be a bit thick, but you can just stir in a little water until it reaches your desired consistency.

Cashews in a small bowl

raw cashews

As with my other cashew-based dressings, I recommend using raw cashews in this recipe. They are softer and milder in flavor than the roasted variety.

I have a Blendtec, but I soak my cashews for about 2 hours before making a dressing like this to help soften them. If you don’t have a high-speed blender, make sure you soak your cashews to help them blend more easily.

Garnish bottle with cashews, lemon, tomato and a bowl of lettuce
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Vegan Buttermilk Salad Dressing Squares

Vegan Buttermilk Dressing


Tangy, creamy vegan buttermilk dressing will add some flavor to your summer salad!This recipe makes about 2 cups of dressing. One serving is 2 tablespoons.

Q. Time 15 minutes

course spice

cuisine US

serving 16 serving

calories 46 kcal


  • ¾ the cup Almond or soy milk
  • 1 teaspoon Apple cider vinegar
  • 1 the cup raw cashews Soak for two hours and wash off
  • 3 table spoon lemon juice
  • 2 teaspoon Dijon mustard
  • ½ teaspoon Sea salt
  • 1 cloves garlic
  • ¼ the cup Chopped fresh parsley loosely packed
  • ¼ the cup Chopped fresh chives loosely packed


  • Mix apple cider vinegar and non-dairy milk together and let sit for 10 minutes. It will curdle, which is what you want.

  • Blend 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 few times to combine.

Calories: 46kcal | Sugars: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 2g | Sodium: 81mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

Two plates of salad with a bottle of dressing, asparagus, lemon, garlic and tomato

Serve with your vegan buttermilk dressing

More dressing recipes you may like included

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