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a glass bottle of salad dressing next to a bowl of salad

Low Acid Salad Dressing

  • Author: The GERD Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x


Everyone needs a go-to salad dressing recipe they can whip up in a few minutes! Bonus points if that recipe is so good your guests will try to drink shots of it. Here’s how to make it:



1/4 cup plant-based yogurt

1/2 cup plant-based milk

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley

1 teaspoon cider vinegar

1 teaspoon honey

3/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon salt

3/4 teaspoon cornstarch

1 tablespoon water


  1. In a saucepan over medium heat, whisk together all ingredients except cornstarch and water.
  2. Bring to a simmer and reduce heat to low. Just enough heat to maintain a gentle simmer.
  3.  Whisk cornstarch into the water and then whisk that mixture into the simmering dressing.
  4.  Stir constantly. Let this simmer for 2 minutes to thicken up.
  5. Cover and refrigerate at least 2 hours before serving. Store refrigerated for up to 5 days.


  • If cornstarch doesn’t work for you, substitute arrowroot powder in a 1:1 ratio. It’s a great thickener that has almost no taste and low PH, so it’s great for reflux sufferers.
  • If you absolutely don’t want to use apple cider vinegar, you can substitute a teaspoon of unsweetened apple juice or a dry white wine. 
  • In general, the herbs in this recipe are well tolerated, however, make sure to leave out or substitute anything that doesn’t work for you.