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    Home » Salad Dressings

    Cashew Dressing with Fresh Herbs

    Published: Nov 28, 2019 Updated: Nov 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cashew Dressing

    Bring the most simple salads to life with this deliciously creamy cashew dressing packed with fresh herbs! Simple recipe with amazing results.

    Cashew dressing pouring over a green salad.

    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.

    Cashew dressing in a glass container.

    How To Make Cashew Dressing

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • 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.
    Ingredients for cashew dressing added to blender jug.
    • Blend until very smooth. Add freshly ground black pepper to taste.
    Blended cashew dressing in a blender jug.
    • Transfer to a glass storage container and store in the fridge.
    • Use over salads or anywhere else you might need a cashew dressing.
    Cashew dressing in a glass container.

    Ingredient Notes

    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. 

    Maple Syrup. 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 Tips

    Leftover dressing will last in the fridge for around 3 days. Just give it a stir or a shake before serving. 

    Green salad in a black bowl topped with cashew dressing.

    More Vegan Salad Dressings

    1. Tahini Salad Dressing
    2. Vegan Ranch Dressing
    3. Vegan Blue Cheese Dressing
    4. Vegan Caesar Dressing
    5. Homemade Vinaigrette
    6. Vegan Thousand Island

    Did you make this recipe? Be sure to leave a comment and rating below!

    Cashew dressing pouring from a glass container onto a salad in a black bowl.

    Cashew Dressing

    Bring the most simple salads to life with this creamy cashew dressing packed with fresh herbs! Simple recipe with amazing results.
    5 from 7 votes
    Print Pin Rate
    Course: Savory, Side
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 149kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Raw Cashews (150g)
    • ½ cup Water (120ml)
    • 2 Tbsp Lemon Juice
    • ¼ cup Fresh Basil
    • ¼ cup Fresh Chives
    • 1 Tbsp Maple Syrup
    • ¼ tsp Sea Salt
    • Freshly Ground Black Pepper To Taste
    Prevent your screen from going dark

    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

    1. 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. 
    2. 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.
    3. The dressing will stay good in the fridge for around 3 days. Give it a shake before use.

    Nutrition

    Serving: 1Serve | Calories: 149kcal | Carbohydrates: 10.2g | Protein: 4.6g | Fat: 10.9g | Saturated Fat: 1.9g | Sodium: 102mg | Fiber: 1g | Sugar: 3.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kate K says

      May 04, 2021 at 5:54 pm

      Yummy and simple. I used honey because I had no maple syrup .great on my veggie burger5 stars

      Reply
      • Alison Andrews says

        May 05, 2021 at 9:52 am

        Awesome Kate! Thanks for the great review!

        Reply
    2. Dottie says

      September 01, 2020 at 1:28 am

      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!5 stars

      Reply
      • Alison Andrews says

        September 01, 2020 at 1:07 pm

        Thanks so much Dottie!

        Reply
    3. Maria Cristina says

      November 29, 2019 at 1:37 pm

      Delicious ????5 stars

      Reply
      • Alison Andrews says

        December 01, 2019 at 9:16 am

        Thank you so much! 🙂

        Reply
    4. Nuffy says

      February 01, 2019 at 4:45 am

      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…..5 stars

      Reply
      • Alison Andrews says

        February 01, 2019 at 10:54 am

        Sounds good! Hope it comes out great! 🙂

        Reply
    5. Leah says

      June 13, 2018 at 2:36 pm

      This looks delicious! Do you think I can sub green onion for the chives?5 stars

      Reply
      • Alison Andrews says

        June 13, 2018 at 4:38 pm

        Yes! I think that would be delicious! 🙂

        Reply
    6. Elle says

      July 24, 2016 at 4:19 pm

      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!

      Reply
      • Alison Andrews says

        July 24, 2016 at 7:56 pm

        Cool Elle! Hope you love it! 🙂

        Reply
    7. kiera rivera says

      December 11, 2015 at 1:58 am

      Can’t wait to try this! How long does it keep in the fridge?

      Reply
      • Alison Andrews says

        December 11, 2015 at 6:30 am

        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.

        Reply
        • kiera rivera says

          December 11, 2015 at 10:01 pm

          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.

          Reply
          • Alison Andrews says

            December 12, 2015 at 8:01 am

            Sure, that would work great. Good plan. 🙂

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