A few years back, when Ripple first launched their yogurt line, they asked me to create some recipes for it. One of them was this Lemon Yogurt Salad Dressing. It’s a simple formula that’s sweet, a little tangy, light, and healthy enough to pour on thick. I like how versatile it is, and that I can whip up a batch at the beginning of the week and use it to make quick salads for lunch.
Lemon Yogurt Salad Dressing that’s Light, Creamy, and Dairy-Free
Because this recipe has so few ingredients, you can easily adjust it to taste. Make it more sweet, less sweet, or dial the tanginess up or down. That said, it also means the quality of your ingredients is very important. The dairy-free yogurt in particular can be tricky to get just right.
Dairy-Free Yogurt Tips
- Picking your Yogurt – See our dairy-free yogurt reviews for dozens of brands you can find in the grocery store. Most have a plain variety, and some have an unsweetened one. Some plain varieties are sweetened, so be sure to add the sweetener slowly, and as needed.
- Adjusting the Consistency – Some dairy-free yogurts have a slightly “watery” finish. This will translate into a lemon yogurt salad dressing with less body. If you want to increase the richness, I recommend adding just a little coconut cream, it goes well with the flavors. Or you can try blending in a little oil.
- Cutting any Bitterness – There are a lot of dairy-free yogurts that use added protein. I find that this can create a bitter aftertaste. If you are noticing bitterness, you can add a pinch of baking soda to the dressing.
Special Diet Notes: Lemon Yogurt Salad Dressing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and vegetarian.
- 1 (5.3-ounce) plain dairy-free yogurt (see post above for options)*
- 2 tablespoons honey or agave nectar
- 4 teaspoons fresh-squeezed lemon juice, or to taste
- 1 tablespoon spicy brown mustard
- 1/16 teaspoon (big pinch) salt
- Water, as needed (optional)
- Scrape the yogurt into a medium bowl. Add the sweetener, lemon, mustard, and salt and whisk until smooth.
- If a thinner dressing is desired, whisk in a little water, 1 teaspoon at a time, until it reaches your desired consistency.
- Store in an airtight container in the refrigerator for up to 1 week. Whisk briefly before using. Some dairy-free yogurts will separate a little.