Creamy Vegan Yogurt Salad Dressing

///Creamy Vegan Yogurt Salad Dressing

Creamy Vegan Yogurt Salad Dressing

This is a simple easy to make vegan yogurt salad dressing to make and always enjoyed whenever I serve it.

Ingredients:

1 cup plain yogurt (almond, coconut, or soy milk)
1/2 cup cold-pressed virgin olive oil
2 1/2 Tbsp lemon juice
A few drops of light stevia (to taste)
1/2 – 1 tsp. veggie salt (to taste) or Himalayan Salt
Dill weed to taste (optional)

Directions:

Shake all above ingredients in a jar; taste and add more of any of the seasoning ingredients to your taste.

Note: Do not put in a blender; it will become very liquid.  (Guess you know I did that)

Also Note:  This Creamy Vegan Yogurt Salad Dressing recipe is specific for our Weight Loss BootCamp.   Check it out!

                     Have you heard of the olive oil fraud?                     

Find out Which Olive Oil to Buy.

More Salad Dressing Recipes 

Vegan Salad Dressing

Avocado Tomato Salad Dressing

Avocado Tomato Salad Dressing

Balsamic Salad Dressing

Delicious Raspberry Salad Dressing

Lemon-Mint Salad Dressing

 

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By | 2017-10-29T15:41:15+00:00 October 18th, 2012|Recipes, Salad Dressings - Healthy ones|5 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

5 Comments

  1. Tammie Grey November 3, 2012 at 1:11 am

    Yum. I love salad dressings.

  2. Janey-S November 23, 2012 at 4:06 am

    Instead of Dill Weed (I;m currently out of it) I sprinkled some of my home grown crushed bee balm which gave it a spicy twang. Next time I’m going to use some of my home grown crushed peppermint leaves and use it on fruits! Thanks for such a versatile recipe!
    Janey

  3. Diana Herrington November 23, 2012 at 10:35 am

    Janey, those sound like very good options. I often use my own home grown mint in my vegetable salads. Have yet to try the bee balm in this. Do you mean bea pollen?

  4. Dayle Purcell January 13, 2014 at 7:15 pm

    Hi Janey,
    I plan to make this dressing tonight. Will use it as the dressing for a warm potato salad. Sounds like it will work. Regards

  5. Kirti January 14, 2014 at 12:33 am

    This is a dip, but can be used as a dressing too. I find myself reacting to store made dressings and dips, so I make my own. I love this one with lightly stir-fried veges, especially sprouts, but have also used it in lunch salads

    http://kaysramblings.wordpress.com/2009/11/09/tangy-dip-curd-based/

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