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Use this Creamy Cilantro Dressing with Salad, over Tacos, as a Dipping Sauce, and more! It’s Dairy-Free, Vegan, and made with only 5 ingredients.
This recipe should actually be titled “pure liquid gold” because it tastes so dang good and I want to drizzle it over everything and anything. I mean, a Creamy Cilantro dressing that’s Dairy-Free, Oil Free, and made with only 5 ingredients?! COME. ON.
All you need to make this recipe is Soaked Cashews, Cilantro, Jalapeño, Lime, and Rice Vinegar. And Salt….but that’s pretty much essential to make anything taste good 😉 Toss everything into a blender, process until smooth and creamy, and you’re good to go!
I created this Creamy Cilantro Dressing recipe to serve it on top of these Banh Mi Buddha Bowls with Crispy Tofu, so I used a combination of Rice Vinegar and Lime Juice. However, you can definitely use all Lime Juice if you’re going for more of a Tex-Mex feel! I also removed the seeds from my Jalapeño to make this dressing mild, but if you like a little heat, feel free to toss some seeds into the blender too.
This Dressing is great on Bowls, drizzled over Tacos, as a Dip, or even with some good ol’ Beans and Rice. Considering it’s so dang easy to make, I think it would be great for Meal Prep! It’s a super easy way to spice up your meals with some extra flavor.
If you’re looking for more Dressing and Sauce recipes, you’ll also love this Vegan Chipotle Mayo and this Oil-Free Romesco Sauce!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintCreamy Cilantro Dressing
Use this Creamy Cilantro Dressing with Salad, over Tacos, as a Dipping Sauce, and more! It’s Dairy-Free, Vegan, and made with only 5 ingredients.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 minutes
- Yield: about 1 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: American
Ingredients
- ¼ cup Cashews, soaked Overnight*
- ¼ bunch Cilantro, roughly chopped (stems and leaves)
- 1 large Jalapeño Pepper
- Juice of 1 Lime
- 1 tbsp Unseasoned Rice Vinegar (or the juice of another ½ Lime)
- ½ tsp Salt
- ½ cup Filtered Water
Instructions
- Rinse all of your Veggies. Use a knife to cut the sides of the Jalapeño pepper off, then roughly chop into 1″ pieces. Remove the seeds of the Jalapeño Pepper and discard (if you would like the dressing to be spicy, you can leave a few in!)
- Next, add all ingredients to a high-speed blender and process until smooth and creamy, about 45-60 seconds.
- Serve as desired; refrigerate leftovers in an airtight container for up to 7 days.
Notes
- Cashews can be substituted with Vegan Mayo or Silken Tofu, if you have a nut allergy. If you use Mayo, reduce the salt to 1/4 tsp and then add to taste.
- If you forget to soak your Cashews ahead of time, you can either (1) carefully pour hot water over them and let sit for 30 minutes, or (2) microwave them in water for 3 minutes and let sit until soft.
Keywords: cilantro dressing, dairy free dressing, creamy cilantro dressing, vegan dressing recipes, cilantro lime dressing, summer dressing recipes, dairy free dressings
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How much is 1/4 bunch of cilantro? Been wanting to make this for a long time!
Hi Veronica! A typical bunch of cilantro usually contains about 1 to 1.5 cups of leaves and stems. So, 1/4 bunch of cilantro would be roughly equivalent to about 1/4 to 1/3 cup of chopped cilantro.
For the Creamy Cilantro Dressing recipe, you’d want to use about 1/4 to 1/3 cup of roughly chopped cilantro leaves and stems. Adjusting the amount based on your taste preferences should work well. Enjoy making the dressing!
Absolutely delish!! Will be part of my Sunday meal prep from now on, thanks for all that you for our vegan community!
★★★★★
Glad you loved the recipe, Beth Ann!
So so good! I love the fact that there’s no oil in it. Something I do is add garlic powder and onion powder to it too. I’ve dipped tortilla chips in this, had it as a salad dressing, and had it in my taco bowls!
★★★★★
This dressing is SO bomb! It reminds me of the cilantro dressing from Trader Joe’s which I have been craving and missing ever since going plant based. I generously drizzled this over a crispy chili tofu bowl with avo, rice, peppers, corn, beans, and raw cabbage. LEVEL UPPP!
★★★★★
Wow! Thank you so much, Emily! ♥
Very Good and no oil! I was surprised how much flavor it had. My daughter and I get together on Saturdays to meal prep and picked this dressing for our taco salads, definitely will make this again! Thank you 🙂
★★★★★
I’ve made this a bunch of times for my house and we are obsessed. So good on tofu, quinoa, beans, salads…pretty much everything.
★★★★★