Vegan Yogurt Cilantro Dressing

Creamy garlic dressing with garden-fresh herbs and fresh cracked pepper. This simple and healthy salad dressing is made from vegan coconut yogurt and perfect for salads or dipping. Vegan yogurt cilantro dressing is so versatile, once you try it, you’ll want to put it on everything!

It’s that time of year again when the sun is blazing and the air is hot. Which you know what that means? SALADS! Oh yes, and not just any old boring salad either. This year we’ll be ready for those hot days with this fresh dressing to take our veggie game to a whole new level. Are you with me?

But let’s face it friends, salads are only as healthy as you dress them up. Plus, those premade dressings are full of oil, preservatives, and funky ingredients you can’t pronounce. On the other hand, this creamy vegan yogurt cilantro dressing is refreshing and made from wholesome ingredients. Raw veggies are full of fiber and contain so many nutrients. But, they can be harder to digest. This yogurt-based dressing is full of probiotics that help break down the raw veggies for better nutrient absorption.

Is vegan yogurt cilantro dressing healthy?

Heck yes, it is! This dressing is low in fat, full of fresh herbs, and contains probiotics. And the health benefits of cilantro are impressive:

• Rids the body of heavy metals
• Reduces anxiety
• Lowers blood sugar levels
• Settles digestive upset
• Supports a healthy menstrual cycle
• Soothes skin irritations

How to make cilantro dressing?

First off, you’ll need some vegan yogurt. I used So Delicious dairy-free coconut yogurt but feel free to use your favorite plain, non-sweetened yogurt! Next, chop up the green onion, fresh dill, and peel the garlic clove.

Combine the yogurt, fresh herbs, garlic, lemon, and salt and pepper into a blender and pulse a few times.

Serve over a delicious green salad like this one, with chopped veggies or a bed of quinoa.

Making the perfect salad bowl for your vegan dressing:

Whenever I’m making a salad bowl, I try to incorporate as many colors of the rainbow as possible. Start with a cup or two of spinach or your favorite leafy greens. Next, finely chop or grate carrots and purple cabbage. Scoop a 1/2 cup of cooked quinoa into your bowl. Quinoa is one of those vegan staples I try to always have premade in the fridge. Add a handful of almonds and a tablespoon of hemp seeds sprinkled on top. Last, drizzle with freshly made vegan yogurt cilantro dressing and enjoy!

Print