dairy free creamy herb dressing recipe

When lunchtime rolls around, most days I’ll just heat up leftovers of whatever I made for dinner the night before because it’s easy and fast. But sometimes I love making a huge salad on Sunday to use all week long!

It helps with variety as opposed to having leftovers ALL the time.

To set myself up for success, I know that in order for me to feel full and satisfied by eating a salad, I need to make sure it’s loaded! It has to have lots of fun textures and flavors, as well as plenty of fat, carbs, and protein.

Dairy Free Creamy Herb Dressing Recipe

I also know I’m way more apt to eat salad if I chop the veggies finely and have a delicious, creamy dressing to go on top.

When making a huge make-ahead salad to use all week, be mindful of which vegetables you add.

Some vegetables hold up well sitting together for a few days, but others don’t. Cucumbers tend to be a great example of one that doesn’t hold up well. They tend to get really slimy after a couple days.

In this one pictured, I have romaine, spinach, purple cabbage, sprouts, carrots, celery, and red bell pepper.

Dairy Free Creamy Herb Dressing Recipe

Before I eat my salad, I also add “day-of mix-ins.” These are ingredients that don’t do well sitting in a salad for multiple days. Things like chicken, quinoa, roasted sweet potatoes, beans, chopped apples or oranges, and this yummy vegan ranch salad dressing.

The fun part about using this make-ahead salad formula, is as you go through your week, even though you’re using the same base salad each day, you can mix/match your “day-of mix-ins” so you kind of trick your brain into thinking you’re eating totally different meals without much extra work!

Yield: 2-4 Servings

Dairy Free Creamy Herb Dressing Recipe

dairy free creamy herb dressing recipe


  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons packed fresh chopped chives
  • 2 tablespoons packed fresh chopped parsley
  • 1/4 cup packed fresh chopped dill
  • 1 ½ tablespoon lemon juice
  • 2 cloves garlic, chopped
  • 2 ½ teaspoons apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • Dash pepper


Add all ingredients EXCEPT chives, parsley, and dill to blender and blend really well. Then add the fresh herbs, and pulse about 6 times to incorporate and chop a little.

Skip to Recipe