Creamy Lemon Cashew Dressing (dairy-free)
This creamy lemon cashew dressing is dairy-free and made with wholesome ingredients. You can simply whip it up in the blender, it’s that easy. Transform your salads with this delicious vegan salad dressing.
Spotlight on This Creamy Lemon Cashew Dressing (dairy-free)
It’s naturally creamy. Thanks to nature’s cashews, this dressing has a nice and creamy texture. I love how vegans can enjoy creamy foods without dairy products.
It’s delicious. It’s all about the dressing, am I right? At least for me, salad is boring without a great dressing. I know you’ll love this one!
It’s healthy. Made with no dairy or processed ingredients, this creamy salad dressing is the best way to dress up your salad in a healthy way. You will only find simple ingredients in this creamy cashew dressing.
It’s easy to make. I love a simple blender recipe. There’s nothing like throwing a handful of ingredients into a blender and watching the magic come alive within seconds. This is an easy recipe with a bright flavor. Yum!
Frequently Asked Questions
Can I make this dressing in a food processor instead of a blender? Sure, but keep in mind that it could not get as smooth and creamy as a high-powered blender.
I forgot to soak my cashews. Can I still make this dressing? I recommend quickly soaking them in hot boiling water for 10-20 minutes if you forget to soak them for several hours.
Can this lemon dressing work as a sauce? Yup! I love using it for a Buddha grain bowl. Pour it over roasted veggies, in a wrap, or over a side salad. It’s tasty no matter how you enjoy it.
The Ingredients
You will only need a few basic ingredients and a high-speed blender for this vegan recipe.
Raw cashews: I prefer to use raw, unsalted, and whole cashews for this creamy dressing. Make sure they have been soaking in water for at least 4 hours, if not overnight.
Olive oil: Grab a high-quality extra virgin olive oil for this recipe. You can also use avocado oil, however I do not recommend any other type of oil.
Lemon juice: You will need the juice from one ripe lemon to bring out a nice citrus flavor in the creamy cashew salad dressing. Always use fresh lemon juice over bottled.
Nutritional yeast: This vegan ingredient brings out a savory and cheesy flavor in this dressing. It’s tasty and so healthy.
Red wine vinegar: This is my vinegar of choice but you could also use white wine vinegar instead.
Maple syrup: Use real and pure maple syrup, not pancake syrup of course. You could also use honey if you do not care for it to be vegan.
Lemon zest: Lemon zest really takes up the flavor, in my opinion. It’s so fresh and crisp!
Garlic: Fresh garlic is a must. I recommend skipping garlic powder and instead use a fresh garlic clove.
Water: Water will help thin out the very thick dressing and we can thank the cashews for the thickness. Use the water to get your ideal consistency.
Salt: Finish off this dressing with sea salt. No need to add black pepper unless you truly want to add some.
The Instructions
*For best results, make sure you soak the cashews in water for at least 4 hours.
Step one: Place all of the ingredients into a high speed blender and blend on high until it is smooth and creamy.
Step two: Turn the blender to low and slowly add in the water, 1 tablespoon at a time until it is at the desired consistency. You may want to scrape down the sides of the blender a few times.
Some of my favorite ways to enjoy this vegan dressing are over green salads, burrito bowls, wraps, or poured over roasted veggies.
Tips + Modifications
To store: Place the dressing into an airtight container or a glass jar with a lid and in the fridge for up to 5 days. Keep in mind that it may harden up a bit in the fridge. I always recommend placing it on the counter for 30 minutes to an hour before enjoying it. And, give it a good shake or stir.
For a thicker dressing, add less water. For a thinner consistency, add more water.
Other Vegan Dressings and Dips You Have Got to Try
Ultimate Easy Japanese Carrot Ginger Dressing
Healthy Hidden Veggie Cashew Cream Sauce
Creamy Avocado Lime Dipping Sauce
Creamy Cashew Lemon Dressing (dairy-free)
Equipment
- 1 high speed blender
Ingredients
- ½ cup raw, unsalted cashews, soaked
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon zest
- 1 tablespoon pure maple syrup
- 2 small garlic cloves, roughly chopped
- ½ teaspoon sea salt
- water up to 1/4 cup
Instructions
- For best results, make sure you soak the cashews in water for at least 4 hours.
- Place all of the ingredients into a high speed blender and blend on high until it is smooth and creamy.
- Turn the blender to low and slowly add in the water, 1 tablespoon at a time until it is at the desired consistency. You may want to scrape down the sides of the blender a few times.
Notes
Nutrition
Enjoy!
XOXO
Michelle