This creamy Coconut Dressing is dairy free dressing that’s full of flavor and lovely on salads, noodles, chicken or fish. A vegan dressing that gets it’s beautiful green color from fresh cilantro (coriander) but a combination of basil and mint work well too.

Coconut Ginger Dressing

Sometimes we just need a bit of creaminess in our lives. Cheese, yogurt, ice cream, Cadbury eggs……I could go on and on listing all the creamy goodness that I wish were part of my 5-a-day but aren’t. Unfortunately, my cravings don’t get the memo when I’m trying to detox and the desire for creaminess comes to the forefront of my brain. Tell me I can’t eat dairy for two weeks and you would think that I grew up milking cows, churning butter and eating Ben & Jerry’s for breakfast. Craving overload.

Enter stage right………..coconut milk. I satisfy creamy cravings while riding the dairy wagon with a few key ingredients…coconut milk, avocado, peanut and almond butter. It was during the Cleanse and Reboot detox that I started making this dairy free dressing. It’s great with grilled salmon, chicken or on my Tandoori Chicken and Lentil Salad but you can pour it over everything your heart desires.

I make my Creamy Coconut Dressing in my Nutribullet but you can make it in a blender or by hand. Just chop the garlic and cilantro (coriander) very finely and grate the ginger to get maximum flavor out of it. Or, buy a Nutribullet -because they’re awesome.

One note on SOY SAUCE….

Soy sauces are not all created equal. Kikkoman is more expensive but it’s also the best. There are some horrible brands of soy sauce out there (La Choy being one). Spend a little more money and buy Kikkoman. Tamari (gluten free soy sauce) is usually stronger than regular soy sauce so keep that in mind if you use it in this recipe. Add 2-3 teaspoons to start and then add more if you want.

The rest is easy peasy so get blending and enjoy!


Coconut Ginger Dressing

A vegan sauce lovely on salads, grilled vegetables, fish or chicken.

  • Author: Jessica Verity
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: 1 1/2 cups 1x




  • 1 cup (250 ml) coconut milk
  • 2 handfuls of fresh cilantro (coriander)
  • 1 garlic clove
  • 1 small thumb-size piece of ginger, peeled
  • 4 teaspoons lime juice
  • 34 teaspoons good quality soy sauce or tamari (see note above)
  • 2 tablespoons desiccated, unsweetened coconut


  1. Place all of the ingredients in a blender or Nutribullet and blend until well combined.
  2. Alternatively, mince the garlic, finely chop the cilantro and grate the ginger and combine all of the ingredients in a bowl with a whisk.