Creamy Curry Salad Dressing, Dip, or Drizzle

The flavors of Indian curry are so wonderfully fragrant and complex that they can quickly elevate even the simplest foods. And somehow, that mélange of spices pairs very well with many different vegetables, meats, and grains. That’s why this dairy-free curry dressing has been a staple in my home over the years. I hope you enjoy this easy recipe too!

This Dairy-Free Curry Dressing is a Truly Versatile Condiment

The very first time I shared this recipe was over 15 years ago. It was a new favorite on our big lunchtime salads. Because it was older, the recipe was buried in our news section. I’ve updated it with nutrition facts and options, added it to our recipe section, and have answers to some FAQs below.

Can I Use Coconut Oil Instead of Buttery Spread?

You certainly can! I would substitute 1 tablespoon coconut oil for the vegan butter. The salad dressing or dip will set up more in the refrigerator if you use coconut oil. If it thickens too much, just whisk in a little water or milk alternative.

Do I Have to Cook the Curry Powder?

It’s personal preference. I find that curry powder often has a flat bitterness to it when raw. Like garlic, the flavor melds and comes alive a bit more when you just lightly cook it for a few minutes.

Can I Just Use Turmeric in Place of the Curry Powder?

I don’t recommend it. Turmeric has its place in “golden” lattes, but can taste lackluster on its own in savory recipes. As you’ll notice in my homemade curry powder recipe, turmeric is only about 1/6 of the recipe and it isn’t even the dominant spice. Fragrant coriander takes center stage, and other spices like cumin, pepper, cardamom, and even cinnamon create a multi-dimensional curry powder.

What Milk Alternative Do You Recommend for this Recipe?

I always use coconut in this dairy-free curry dressing – either lite canned coconut milk or coconut milk beverage. If I only have regular canned coconut milk, I use half coconut milk, half water. That said, cashew milk, rice milk, soy milk, or almond milk would probably work great. As many of you know, I’m not a big fan of oat milk as a multi-purpose milk, but it might work fine in a pinch.

Dairy-Free Curry Dressing Serving Suggestions

There are just so many ways to enjoy this recipe as a flavorful drizzle, dressing, or dip. I’m just going to make a few recommendations to get you started.

• Artichoke Salad – I top greens with artichoke hearts, shredded carrots, and chives or green onions.
• Steamed Veggies – It’s delicious on cauliflower, broccoli, carrots, parsnips, spinach, and more.
• Roasted Veggies – Make sweet potato fries or potato wedges and dunk them in this dairy-free curry dip.
• Coleslaw – Mix it with crunchy cabbage, carrots, and even kale, if you wish, for a twist on classic coleslaw.
• Chicken Tenders – I actually make curry chicken tenders and serve them with this dip.
• Croquettes – Drizzle the thinned dressing over mashed potato cakes or my favorite curry croquettes.
• Rice Bowls – Use it as a sauce on rice bowls with veggies and chickpeas, chicken, or beef.

Special Diet Notes: Curry Dressing or Dip

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Just be sure to choose the mayonnaise, butter alternative, and milk alternative that suit your dietary needs.

Alisa Fleming

Dairy-Free Curry Dressing or Dip

5 from 1 vote

This multi-purpose condiment pairs well with endless foods and dishes. I've included some suggestions in the post above, but don't be shy with your own ideas.

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 0.75 cup

Course: Sauce

Cuisine: Indian

Calories: 146

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup mayonnaise regular or vegan (see Mayo Note below)
• 4 teaspoons dairy-free buttery spread
• 2 teaspoons curry powder store bought or homemade
• ¼ cup unsweetened dairy-free milk alternative reduce or omit for dip
• Pinch salt or to taste
• Black pepper to taste (optional)
• Lemon juice to taste (optional)

Method

 

1. Put the mayonnaise in a small bowl.
2. Melt the butter alternative in a small pan. Add the curry powder, and bubble gently for a minute or two over low heat to eliminate any bitterness from the curry powder.
3. Whisk in the coconut milk or milk alternative (if using), and let the curry mixture cool.
4. Whisk the curry mixture into the mayonnaise.
5. Add a generous pinch or two of salt, and black pepper, if desired.
6. Taste, and squeeze in a little lemon juice if you want to add more zing.
7. Refrigerate the curry dressing or dip. It will thicken a little as it cools. You can whisk in more milk alternative or water if it becomes too thick.

Nutrition

Serving: 2tablespoonsCalories: 146kcalCarbohydrates: 0.5gProtein: 0.1gFat: 163gSaturated Fat: 2.5gSodium: 156mgFiber: 0.4gSugar: 0.1g

Notes

Mayo Note: Some brands or types of vegan mayonnaise thin readily when any liquid is added. I prefer to use lite canned coconut milk (instead of milk alternative) with vegan mayo since it thickens a little when chilled. Or add the milk alternative gradually, and stop when it reaches your desired consistency.

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