Tangy Homemade Vegan Lemon Herb Salad Dressing is the perfect complement to your summer salads! It also makes a great dip for chopped vegetables. This easy recipe is vegan, oil-free, dairy-free and gluten-free.
Copycat Trader Joe’s Lemon Herb Salad Dressing
This homemade lemon herb salad dressing is based on one that comes with my favorite pre-packaged kale salad from Trader Joe’s. I would buy it if they bottled it, but it only comes with salad. And the last time I bought the salad it was in really rough shape. Rotten vegetables = bad. It was inedible, and I did not pick another.
Trader Joe’s dressing is oil-based, and although I don’t follow an oil-free diet, I don’t like to overdo it. My lemon herb salad dressing is cashew based. It is flavorful and creamy and very easy to make.
what do you want
- raw cashews
- lemon juice
- the water
- garlic
- Apple cider vinegar
- Dijon mustard
- Onion powder
- Sea salt
- Fresh parsley
- fresh thyme
See recipe card for exact measurements.
How to Make Lemon Herb Salad Dressing
This recipe couldn’t be easier to make! You just throw all the ingredients into a blender and blend until it’s smooth! I like to use my BlendTech twister jar to mix this recipe, which I find works best with cashew-based sauces.
Serve your dressing
Use your dressing on almost any salad. I originally made this for my kale and edamame salad. It’s great in potato salad, pasta salad, and cole slaw. It also makes a great sandwich spread, sauce for roasted vegetables, and a dip for chopped vegetables.
Save your salad dressing
This dressing will last about 5 days in your fridge. It freezes well and will last about 6 months in your freezer. I like to make extra and freeze it, so I have it ready if I get a craving for it.
This dressing thickens after being refrigerated for a while. If this happens, add a little more water until the consistency is to your liking.
raw cashews
Make sure your cashews are raw – roasted and unsalted. Soak them in water for about 2 hours before you plan to make the salad. If you forget, you can soak them in boiling water for about 20 minutes. If you have a high-speed blender, you won’t need to soak your cashews for long. I have a Blendtec, but I still soak my nuts ahead of time.
Creamy Vegan Lemon Herb Dressing
material
- ½ the cup raw cashews Soak for two hours and wash off
- ¼ the cup lemon juice
- ¼ the cup the water
- 1 cloves garlic minced meat
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Onion powder
- ½ teaspoon Sea salt
- ¼ the cup Loosely packed fresh parsley
- 1 table spoon fresh thyme
instructions
-
In a food processor or high-speed blender, blend together the cashews, lemon juice, water, garlic, apple cider vinegar, mustard, onion powder, and sea salt until smooth and creamy. Parsley and thyme pulses.
Other salad dressings you may enjoy include:
- Vegan Caesar Salad Dressing
- Green Goddess Dressing
- Chipotle Lime Dressing
- Vegan Ranch Dressing
Serve your salad dressing with these recipes:
- Kale and Edamame Salad
- Spinach salad
- Cruciferous Crunch Salad
- Asparagus and Arugula Farro Salad
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