Creamy Almond Butter Turmeric Dressing
If you love bold, zesty dressings that make salads actually crave-worthy, you’re going to be obsessed with this creamy turmeric dressing. It’s bright from fresh lemon juice, earthy from turmeric, and has a subtle heat from ginger, all balanced with creamy almond butter for the perfect silky texture.
This recipe was inspired by the popular Trader Joe’s almond butter turmeric salad dressing. When they stopped carrying it, I set out to recreate it from scratch, and honestly, I love this version even more. It’s smooth, flavorful, and takes just a few minutes to make at home with pantry staples.
If you’re tired of boring salads, this lemon ginger turmeric dressing will change that. Drizzle it over greens, roasted veggies, or grain bowls, anywhere you want a punch of flavor and creamy texture. And if you’re into bold dressings, you’ve got to try my Tahini Balsamic Dressing, Cashew Caesar Salad Dressing, or Avocado Ranch next.
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What Makes This Dressing Shine
- Almond butter – Use smooth, drippy almond butter (just almonds, no added sugar or oils). Acts as the creamy base instead of oil. Swap with sunbutter, tahini, or cashew butter if needed.
- Lemon juice – Adds a bright, citrusy flavor that pairs perfectly with turmeric. Fresh is best, but bottled works too. Lime juice can be used in a pinch.
- Fresh ginger – Grated ginger gives this dressing a warm, slightly spicy kick. Use freeze-dried ginger if needed—just be sure it’s finely chopped.
- Turmeric – Ground turmeric brings earthy flavor and vibrant color. Be careful—it can stain wood, fabric, and light countertops.
Turmeric Dressing Tips
- Try freeze-dried ginger if you hate keeping fresh ginger on hand and don’t want to bother with using a microplane to grate it.
- No fresh ginger? You can use dried ground ginger instead. Start with ½ teaspoon and add more to taste (no more than 1 teaspoon total), as dried ginger is more concentrated than fresh.
- Add black pepper to boost the absorption of curcumin from the turmeric.
- Turmeric can stain—avoid wood and light-colored fabrics, rinse your blender right away, and leave stained plastic in the sun to help fade yellowing.
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Easy Lemon Turmeric Dressing (Ready in 5 Minutes)
This creamy almond butter turmeric dressing is bold, bright, and packed with flavor. Made with simple pantry ingredients like lemon juice, turmeric, ginger, and almond butter, no oil needed! Perfect for salads, roasted veggies, or grain bowls. Inspired by the popular Trader Joe’s turmeric dressing, this version is quick to make and even better homemade.
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Servings: 10
Guided Recipe Video
Ingredients
- ¼ cup almond butter
- ¾ cup water
- 2 medium lemons, juiced
- 1 tablespoon fresh grated ginger - or freeze-dried ginger
- 2 tablespoons maple syrup
- 2 teaspoons turmeric (ground)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Instructions
- Measure out all the ingredients into a bowl or blender. Be sure to peel the ginger then finely grate it with a microplane (this is especially if you are not using a high speed blender).Note: it can be easier to combine the almond butter, lemon juice, maple syrup and spices first in a bowl then add the water.¼ cup almond butter, ¾ cup water, 2 medium lemons, juiced, 1 tablespoon fresh grated ginger, 2 tablespoons maple syrup, 2 teaspoons turmeric (ground), 1 teaspoon sea salt, 1 teaspoon garlic powder
- Stir well until the ingredients are well blended or blend on high for 15-30 seconds until well combined.
- Serve immediately or store in an airtight container for up to 10 days.
Equipment
- High speed blender optional
Notes
*Note this recipe makes about 1 1/4 cup of dressing. Each serving is 2 tablespoons of dressing.
Tips for success
- No blender? No problem. A blender makes it easy to combine everything, especially thick almond butter, but it’s not required. If mixing by hand, start by whisking together the almond butter, lemon juice, maple syrup, and spices. Then slowly add the water while stirring to help it blend smoothly.
- Use a microplane to grate fresh ginger finely, it blends in better for a smoother texture.
- Adjust the consistency by reducing the water. For a thicker dressing, use ½ cup instead of ¾ cup.
Storing tips
Fridge: Store in an airtight container in the refrigerator for up to 10 days. The dressing may separate as it sits—just shake or stir well before using.Nutrition Information
Nutrition Facts
Amount per Serving
Calories
58
Fat
4
g
Carbohydrates
6
g
Fiber
1
g
Sugar
3
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Ways to Use This Dressing
- On salads: Pairs well with leafy greens like spinach, arugula, kale, or romaine. Also great on broccoli salad or shredded Brussels sprouts.
- On slaw: Use it to dress coleslaw, broccoli slaw, or shredded Brussels sprouts for a flavorful twist.
- As a dip: Perfect for roasted or air-fried veggies like Brussels sprouts, broccoli, zucchini, or asparagus.
- As a sauce: Drizzle over grain bowls, Buddha bowls, or roasted veggie bowls to add a creamy, tangy kick.
- As a marinade: Works well with chicken, shrimp, or salmon. Marinate chicken for up to 2 hours and seafood for 30 minutes to 1 hour (it’s quite acidic, so don’t over-marinate).
