My Favorite Creamy Egg-Free Dressing
There’s nothing like a fresh salad on a hot summer day! And even better if the salad is dressed with this deliciously creamy Buttermilk Salad Dressing. Oh. My. World! This Buttermilk Salad Dressing is so crazy delicious that I can eat it with a spoon. It’s creamy, tangy, slightly sweet, and totally luscious. If you love creamy dressings you need to try my Easy Homemade Eggless Ranch Dressing. Perfect tossed with coleslaw, mixed greens, as a dressing for cold pasta salads, steamed broccoli or asparagus spears, as a dip for crunchy vegetables, chips, or to dip sweet potato fries or yuca fries (YUM, my fave).
Buttermilk Salad Dressing Highlights
This Buttermilk Salad Dressing recipe is quick, simple, and epically delicious.It’s creamy, tangy, and slightly sweet.It’s super creamy without feeling too heavy.Made in less than 5 minutes!
Mayo: I used my homemade eggless mayo. You can use any good quality mayo you like.Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Learn how to make sour cream at home. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].Apple cider vinegar: You can also use white vinegar.Condiments: You’ll need salt, black pepper, ground mustard, and garlic powder. Sugar: You can skip the sugar if you want. I always add it because I think it adds another layer of flavor to the dressing.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Adjust the consistency to your liking. For a thinner salad dressing consistency, use more buttermilk. For a thicker dressing to dip with veggies, use less buttermilk. I recommend adding a little at a time until the dressing has reached your desired consistency. Let it sit in the fridge for a few minutes to help the flavors marinate together. The longer it sits, the more flavor it will have.
5 Twists You Can Apply to This Recipe
Blue Cheese: Add 2 ounces of crumbled blue cheese.Greek: Add 2 ounces crumbled feta cheese and 1 tablespoon chopped dill.Herbs: Add 3 tablespoons fresh minced parsley and/or cilantroSpicy: Add a tablespoon of hot sauce and/or use cayenne pepper instead of black pepper.Caesar: Add 2 minced garlic cloves and minced anchovy fillets.
Storing Instructions
Store covered in the refrigerator for up to 2 weeks.
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