Japanese Soy Milk Creamy Dressing

Use this tasty dressing as a veggie dip, salad dressing and more! Japanese soy milk and apple cider vinegar create a “buttermilk” texture that gets bright, tangy flavor from dill, garlic and lemon juice.

By:

Rhyan Geiger

Servings:

Yield: ½ cup

Dietary Preferences

Vegan
Vegetarian
Gluten-Free
Dairy-Free

Ingredients

  • ½ cup unsweetened Japanese soy milk
  • 1 tablespoon apple cider vinegar
  • ½ cup raw cashews (soaked in water for 2 hours, and drained if not using hig- speed blender like Vitamix)
  • 1 tablespoon lemon juice  
  • 2 tablespoons fresh dill (approx. 2 sprigs)
  • 2 cloves garlic, minced  
  • 1 teaspoon onion powder

Instructions

  1. If needed, soak cashews if not using a high-speed blender.  
  1. Add Japanese soy milk to blender with apple cider vinegar and let sit for 1-2 minutes, this creates a “buttermilk” like consistency.  
  1. After slightly curdled, add cashews, lemon juice, dill, garlic, and onion powder into a high-speed blender and blend until smooth.  
  1. Enjoy as a veggie dip, salad dressing, or everything in between.  

‍