This almond butter salad dressing is a tasty, vegan alternative to ranch dressing. It’s easy to make, creamy, and flavor-loaded. Drizzle some of this almond butter dressing on top of salad or use it as a dip for crunchy raw vegetables.
Main ingredients and substitutions
Creamy almond butter gives this oil-free salad dressing a mild, nutty flavor without overpowering the other flavors in the dressing. For a nut-free version of this dressing, you can substitute tahini instead of almond butter.
I opted to use garlic powder, onion powder, and dried dill in this dressing to keep things really quick and simple. You can substitute finely chopped garlic, onion, and fresh dill instead of the dried herbs if you prefer.
Fresh lemon juice adds a bright, tangy sourness that balances the creaminess of the almond butter in this dressing. You can substitute bottled lemon juice if necessary but the flavor is nicer with fresh lemon juice. Alternatively, you can substitute apple cider vinegar instead of lemon juice if you prefer.
How to make this
This almond butter dressing is quick and easy to prepare. Add the almond butter, cold water, freshly squeezed lemon juice, garlic powder, onion powder, dried dill, salt, and pepper to an airtight container or jar with a tight fitting lid.
Make sure the lid is closed tightly, then shake for 1-2 minutes or until the dressing looks smooth and creamy. Alternatively, you can add the ingredients to a blender or use a mixing bowl and whisk to mix well.
How to serve it
Drizzle this dressing on top of salad, or toss to fully coat the greens if you prefer. Or you can use this dressing as a dip for fresh cut raw veggies.
This dressing would also be delicious drizzled on top of roasted or sautéed vegetables such as eggplant, zucchini, broccoli, cauliflower, bell peppers, or okra.
Storage and leftovers
Store this almond butter salad dressing in an airtight container in the fridge for up to one week.
For an extra flavor boost, add 1/2 teaspoon each of chives and parsley to the dressing (either dried or fresh works).
More easy salad and dressing recipes
- This sweet potato, arugula, and beetroot salad is filling and flavor-loaded.
- This maple syrup vinaigrette dressing has the perfect balance of sweet and savory flavors.
- This baby kale and walnut salad is simple and delicious.
Almond Butter Salad Dressing
- 1/2 cup creamy almond butter
- 1/2 cup cold water
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Add the almond butter, cold water, fresh squeezed lemon juice, garlic powder, onion powder, dried dill, salt, and black pepper to an airtight container with a tight fitting lid.
- Make sure the lid is closed tightly, then shake for 1-2 minutes or until the dressing is throughly mixed and smooth (alternatively, add the ingredients to a blender or use a mixing bowl and whisk to mix well).
- Drizzle the dressing on top of salad or toss to thoroughly coat the greens (or use it as a dip for raw vegetables).
- Store this almond butter salad dressing in an airtight container in the fridge for up to one week.
- You can substitute finely chopped garlic, onion, and fresh dill instead of the dried herbs if you prefer.
- Optional addition: 1/2 teaspoon each of parsley and/or chives (either dried or fresh is fine).