This Pepperoncini Salad Dressing is perfect when you want something extra tangy, savory, and just a little spicy. Made with only 7 ingredients, it's creamy, dairy-free, and comes together in minutes. Just blend and pour!

Creamy pepperoncini dressing in a glass jar with salad and tomatoes in background.

When I was developing my recent Antipasto Bean Salad, I had a jar of pepperoncinis hanging around in the fridge. I found myself reaching for them every time I opened the door (the Big Picture Foods brand is especially good).

Somewhere along the way I realized those cute little fermented peppers would make an amazing salad dressing. A quick trip through the blender later, this recipe was born.

Why You'll Love Pepperoncini Dressing

Fun, unique flavor: Pepperoncinis add bright tang and subtle heat, balanced by yogurt and cashews.
No dairy or oil: Made with whole-food ingredients and totally vegan.
Adjust the heat: Add more or fewer peppers to make it as mild or punchy as you like!
Quick to make: Just toss everything in a blender and you're done in minutes.

Ingredients for pepperoncini dressing set out on a wood cutting board.

What You'll Need

Pepperoncini: These mild pickled peppers are the star of the show! They add bright acidity, a subtle kick, and that unmistakable tangy, savory flavor.
Brine from the jar: One of my favorite things about this recipe is that you don't need fresh lemon juice or vinegar. The pepperoncini brine brings all the acidity while doubling down on the pepper flavor.
Plain non-dairy yogurt: The tanginess of the yogurt works some kind of magic with the fermented peppers, creating an almost cheesy flavor. I know that sounds odd, but hear me out! Something about this dressing reminds me of the blue cheese dressing I loved before going vegan. If you try it, let me know if you get the same vibe.
Raw cashews: Along with the yogurt, cashews make the dressing creamy and help thicken it. Their mild, neutral flavor lets the pepperoncinis shine.
Hemp seeds (optional): I tossed in a couple tablespoons for a little extra nutrition and creaminess. Feel free to leave them out if you don't have any on hand.
Prepared mustard: Just a teaspoon adds a little extra zip and rounds out the flavors. If you don't have it or simply aren't a fan, you can leave it out.

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A Note on Yogurt:

I have three dairy-free yogurt recipes if you're interested in making your own. Try my cashew yogurt, almond milk yogurt, or tofu yogurt.

Serving Suggestions

I won't judge if you find yourself dipping a spoon into the jar, but this dressing is especially good on salads. Pair it with your favorite lettuce greens or massage it into kale leaves for a spicy twist on a creamy kale salad.

Use it as a dip for everything from french fries and tofu nuggets to a crudite platter.

It's also a fantastic sauce for grain bowls, or leave it on the thicker side and spread it on burgers and sandwiches instead of mayo.

Helpful Tips

Use a small blender: I love my Ninja personal blender for salad dressings like this. It's faster to set up, blends small batches really well, and is much easier to clean than my Vitamix. A full-size blender works great, too, especially if you're doubling the recipe.
Taste and adjust: Start with the amount of pepperoncini and brine called for, then blend and taste. It's easy to add more tang, heat, or salt, but harder to take it away. That said, this dressing is pretty forgiving! If it ends up too salty or spicy, simply blend in a bit more yogurt and/or cashews to mellow everything out.
Thin it as needed: The dressing will thicken slightly as it chills. If you'd like a thinner consistency for drizzling, whisk in a splash of water before serving.
Storage: Store the dressing in an airtight jar or container in the refrigerator for up to 5 days. Give it a good shake or stir before serving.