About this recipe
This creamy cilantro dressing comes together in five minutes and works on just about everything — salads, tacos, grain bowls, tostadas, or as a dip with crudités.
It’s dairy-free, oil-free, and gets its creaminess from vegan mayo or silken tofu. I’m pairing it here with a simple salad of mixed greens, brown rice, black beans, plantain chips, and pumpkin seeds for a quick, satisfying meal.
Creamy Vegan Cilantro Dressing ingredients
- Cilantro — about ¾ cup, stems and all. This is where all the flavor comes from.
- Mayo, Greek yogurt, vegan mayo, or silken tofu — gives the dressing its creamy body without dairy. Try my aquafaba mayo if you want to make it from scratch.
- Jalapeño or serrano pepper — use half for mild heat, a whole one if you like it spicy.
- Scallions — white and light green parts for a mild onion flavor.
- Apple cider vinegar — adds brightness and balances the creaminess.
- Water — to thin it to your preferred consistency.
Variations
If you don’t have mayonnaise (or want a lighter option), you have plenty of swaps.
- Use vegan mayo for the closest flavor and texture—it blends just like regular mayo and keeps the dressing fully plant-based.
- Silken tofu makes it creamy and protein-packed; blend it until completely smooth, then add an extra squeeze of lime and a pinch of salt for brightness.
- Plain Greek yogurt (or regular plain yogurt) gives a tangy, lighter dressing—just thin it with a splash of water or olive oil if needed.
- You can also use sour cream for richness, or try half avocado + yogurt for a naturally creamy, vibrant twist.
How to make healthy cilantro dressing
Food processor or blender: Add the vegan mayo, cilantro, jalapeño, scallions, vinegar, and salt. Pulse until smooth. Add water a little at a time until you reach the consistency you want.
That’s it — the dressing is done. Use it on salads, drizzle it over tacos or enchiladas, spoon it onto a Buddha bowl, or serve it as a dip.
How to Build a Salad with this dressing
- Greens. I used mixed greens for my salad, but you can use spinach, romaine, or kale for the base.
- Black beans. Feel free to substitute with any other chickpeas or lentils.
- Pumpkin seeds. Add any other seed or nut you like.
- Plantain chips — for crunch and a touch of sweetness.
- White rice, brown rice or quinoa
FAQ
Cilantro Dressing Recipe
Equipment
- Food processor or blender
Ingredients
Dressing
- 4 tablespoons mayonnaise *see notes for substitutions
- ¾ cup cilantro stems included (about 1 handful)
- 1/2-1 jalapeño pepper
- 3 scallions white and light green parts
- 1 tablespoon apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
Salad
- 4 handfuls of mixed greens
- 1½ cup brown rice
- 1½ cup cooked black beans
- 1/4 cup pumpkin seeds
- 1/2 cup plantain chips
Instructions
- In a food processor, add the vegan mayo, cilantro, jalapeño, scallions, vinegar, and salt. Pulse repeatedly until everything is smooth.
- Add water slowly, test and adjust seasoning if necessary.
- In a bowl, add greens, rice and black beans. Mix well being careful not to smush all ingredients. Add dressing and finish with the plantains and pumpkin seeds.
Notes
- Use an airtight container, refrigerate, and consume within a week. Shake or stir before reuse.
- To remove the heat from jalapeños or serranos, slice them in half lengthwise and use a small spoon or knife to scrape out the seeds and the white ribs (that’s where most of the spice lives).
- Jalapeños are milder and slightly grassy—perfect if you want a creamy cilantro dressing with gentle heat.
- Serranos are thinner, brighter, and noticeably spicier, so use them when you want a bolder kick.
- For a mild dressing, remove all seeds and ribs; for more heat, leave a few in and taste as you go.
- Mayo substitutions: Swap regular mayo for vegan mayo to maintain the creamy texture and create a fully plant-based dressing. For a lighter option, blend silken tofu until smooth, then season with extra lime juice and salt. Plain Greek yogurt adds tang — thin with a splash of water or olive oil if needed. Sour cream works for a richer finish, or try half avocado blended with yogurt for a naturally creamy twist.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in 2016.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.