Bring the most simple salads to life with this deliciously creamy cashew dressing packed with fresh herbs! Simple recipe with amazing results.
Oh man….cashews are the best. They have so many uses.
This gorgeous recipe is for a savory cashew dressing with fresh basil and chives. It’s savory with a hint of sweet, gorgeously creamy, salty, and the perfect accompaniment to any salad on the planet.
This is a dressing that’ll make even the simplest salad exciting and delicious. And with that gorgeous color it’s got a bit of a green goddess thing going on too. On that note, you’ll probably also love our vegan green goddess dressing.
Or you can even use this dressing as a pasta sauce. Works like a dream. Or drizzle it over your baked potatoes.
How To Make Cashew Dressing
- It’s so easy to make this cashew dressing.
- Simply add raw cashews to the blender jug along with some water, lemon juice, fresh basil, fresh chives, maple syrup and sea salt. Blend until very smooth. Add freshly ground black pepper to taste.
- Transfer to a glass storage container and store in the fridge.
- Use over salads or anywhere else you might need a cashew dressing.
Do you need to soak the cashews?
We don’t soak the cashews first for this dressing as it’s not super thick so there is enough liquid added to make blending fairly easy.
That being said, we do have a Vitamix. If you think your blender may have trouble with blending this dressing, then add the cashews to a bowl, pour over boiling water and let them soak for 15 minutes to soften up a bit before blending.
Can I Omit The Maple Syrup?
You sure can! The maple syrup is added just to balance those savory flavors a little with a hint of sweet. It is only 1 Tablespoon so it doesn’t turn this into a sweet dressing, but if you prefer not to add sweeteners then you can certainly omit it.
Storing Your Cashew Dressing
Leftover dressing will last in the fridge for around 3 days. Just give it a stir or a shake before serving.
More Vegan Salad Dressings
- Tahini Salad Dressing
- Vegan Ranch Dressing
- Vegan Blue Cheese Dressing
- Vegan Caesar Dressing
- Homemade Vinaigrette
- Vegan Thousand Island
Cashew Dressing
Ingredients
- 1 cup Raw Cashews (150g)
- 1/2 cup Water (120ml)
- 2 Tbsp Lemon Juice
- 1/4 cup Fresh Basil
- 1/4 cup Fresh Chives
- 1 Tbsp Maple Syrup
- 1/4 tsp Sea Salt
- Freshly Ground Black Pepper To Taste
Instructions
- Add the cashews to the blender jug along with the water, lemon juice, fresh basil, fresh chives, maple syrup and sea salt. Blend until very smooth. Add freshly ground black pepper to taste.
- Transfer to a glass storage container and store in the fridge.
- Use over salads or anywhere else you might need a cashew dressing.
Notes
- We didn't soak our cashews first but you know your blender best. If you think your blender may have trouble with blending this dressing, then add the cashews to a bowl, pour over boiling water and let them soak for 15 minutes to soften up a bit before blending.
- The consistency of this dressing is fairly thick but still pourable. If you prefer your dressings a little more runny feel free to add more water.
- The dressing will stay good in the fridge for around 3 days. Give it a shake before use.
Yummy and simple. I used honey because I had no maple syrup .great on my veggie burger
Awesome Kate! Thanks for the great review!
This is one of the BEST cashew recipes I have ever made! So glad we decided to plunk some chives in the ground! All around delish. Thank you so much for this creation!
Thanks so much Dottie!
Delicious ????
Thank you so much! 🙂
I am going to make this today. I do have Basilica growing but not the large leaf Basil. Instead I am going to make this a mint cream with the addition of Baby Peas in my salads. I have plenty of Mint growing in the garden. I’m sure it would be nice and fresh tasting…
Thanks again for a lovely easy quick recipe without oil…
Blessings…
Nuffy…..
Sounds good! Hope it comes out great! 🙂
This looks delicious! Do you think I can sub green onion for the chives?
Yes! I think that would be delicious! 🙂
Looks delicious!! I’m always searching for a vegan dressing without oils that I like and have to say, it’s been difficult to find something that is tasty to me. Can’t wait to try it!! Going to pick up some basil today!
Cool Elle! Hope you love it! 🙂
Can’t wait to try this! How long does it keep in the fridge?
Hi Kiera, about 3-4 days. It might be okay longer but it’s so easy to make that it’s safer to just whip up a fresh batch at that point. We have some in the fridge now that has been there 4 days and it’s still perfect, but usually it doesn’t last that long in our house so I’ve never tested it longer than that.
Great! Thanks! I would probably be the only one on the house that would eat it, so I’ll possibly start with a half recipe just to be safe. Wouldn’t want any to go to waste.
Sure, that would work great. Good plan. 🙂