About this recipe
This vegan cilantro dressing is creamy, delicious, low-carb, and dairy- and oil-free. I used it as a finishing touch for a Latin flavor profile salad, but it’s also great for tacos, grains, Buddha bowls, and more. You can even add a splash of it to your favorite meals to make them more flavorful!
This vegan salad has everything you need to eat to be healthy and beautiful. It has greens, protein from the black beans, super crunch from the plantains and pumpkin seeds, and tons of flavor from the creamy vegan cilantro dressing.
Creamy Vegan Cilantro Dressing ingredients
This deliciously creamy vegan cilantro dressing has super-powerful ingredients. The main one is cilantro, which is full of antioxidants and unique compounds that detox heavy metals from our bodies.
It has serrano or jalapeño pepper, which, among other things, has a lot of vitamin C. It has scallions, which are considered within the group of nutrient-dense vegetables. Apple cider vinegar and tofu or vegan mayonnaise.
How to make healthy cilantro dressing
Food processor. Add all the ingredients to the food processor container and let it run until creamy. It is super easy and fast.
Blender. As with the previous method, you put everything into the container and blend. It is super easy and fast.
This magical cilantro dressing can be used in any dish. It tastes delicious with salads, as a salsa to finish tacos, as a tostadas, or as a dip with crudites. It is also perfect if you want to finish some enchiladas or a Buddha Bowl.
salad
- Greens. I used mixed greens for my salad, but you can use a spinach, romaine, or kale base.
- Black beans. Feel free to substitute with any other legume you have on hand.
- Pumpkin seeds. Add any other seed or nut you like.
- Banana chips.
Creamy Vegan Cilantro Dressing
Equipment
- Food processor or blender
Ingredients
Dressing
- 4 tablespoons vegan mayonaise or silken tofu
- 1 handful cilantro about 3/4 of a cup
- 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 sommoth.
- 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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨