Creamy Lemon Cashew Dressing (Dairy-Free & Vegan)
This Creamy Lemon Cashew Dressing is one of my favorite ways to add fresh flavor to salads, grain bowls, wraps, and roasted vegetables. Made with simple ingredients, this dairy-free dressing is bright, tangy, creamy, and comes together in just minutes.
If you’ve been around here for a while, you know I love a good homemade dressing. While I enjoy classics like my Sun-Dried Tomato Vinaigrette and Easy Lemon Tahini Vinaigrette, this creamy lemon cashew dressing is one of the recipes I find myself making on repeat.
One of my favorite things about this dressing is how versatile it is. I love drizzling it over salads, grain bowls, roasted vegetables, and even wraps. It pairs especially well with my Farro and Sun-Dried Tomato Salad.
Living in California, I always keep fresh lemons on hand, so this dressing naturally became a staple in my kitchen. It’s bright, fresh, and an easy way to add flavor to everything from simple side salads to meal prep recipes to lunches.
If you’re trying to eat more vegetables, homemade dressings can make all the difference. This creamy dressing has a rich texture without any dairy. And, if you need healthy salad inspiration, check out these delicious 11 Summer Salad Recipes!
Spotlight on This Creamy Lemon Cashew Dressing (Dairy-Free & Vegan)
- Bursting with flavor: Fresh lemon juice gives this dressing a bright, tangy flavor that instantly elevates salads, grain bowls, wraps, and roasted vegetables.
- Made with simple ingredients: Skip the store-bought dressings filled with preservatives and hard-to-pronounce ingredients. This healthy dressing is made with wholesome pantry staples you can feel good about.
- Easy to make: Simply add the ingredients to a blender and let it do the work. In just a few minutes, you’ll have a smooth and creamy dressing ready to enjoy.
- Perfect for meal prep: Make a batch at the beginning of the week and keep it on hand for quick lunches, salads, and bowls.
- Versatile: This lemon cashew dressing isn’t just for salads. Use it as a dip for vegetables, a spread for wraps, or a drizzle for grain bowls and roasted veggies.
The Ingredients
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, 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.
Frequently Asked Questions
Sure, but keep in mind that it could not get as smooth and creamy as a high-powered blender.
I recommend quickly soaking them in hot boiling water for 10-20 minutes if you forget to soak them for several hours.
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.
It will last for up to 5 days in an airtight container.
This lemon cashew dressing is incredibly versatile and can be used in many different ways. Drizzle it over your favorite salads, grain bowls, and roasted vegetables for a creamy burst of flavor. It also makes a delicious spread for wraps and sandwiches or a healthy dip for fresh vegetables. One of my favorite ways to enjoy it is on this Farro and Sun-Dried Tomato Salad.
Yes! This lemon cashew dressing is made with simple, wholesome ingredients and contains no dairy or highly processed additives. Cashews provide healthy fats and create a rich, creamy texture, while fresh lemon juice adds bright flavor without the need for heavy ingredients.
For the smoothest and creamiest dressing, I highly recommend soaking the cashews for at least four hours before blending. If you’re short on time, you can soak them in hot water for about 20 to 30 minutes.
Absolutely! This dressing is perfect for meal prep and can be made several days in advance. Store it in an airtight container in the refrigerator for up to 5 days. The dressing may thicken as it chills, so simply stir in a splash of water before serving if needed.
It simply needs a little more water. Add one tablespoon of water at a time until you have reached the desired consistency.
The Instructions
*For best results, make sure you soak the cashews in water for at least 4 hours.
Step one: Place all the ingredients in a high-speed blender and blend on high until smooth and creamy. This includes cashews, olive oil, lemon zest, nutritional yeast, red wine vinegar, lemon juice, maple syrup, garlic, and salt.
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.
Storage
Store this Creamy Lemon Cashew Dressing in an airtight container or mason jar in the refrigerator for up to 5 days. As the dressing chills, it may thicken slightly due to the cashews.
If needed, simply stir in a splash of water before serving to thin it back to your desired consistency. Give the dressing a good shake or stir before using, as some natural separation may occur.
While this dressing can be frozen, I find it tastes best when enjoyed fresh from the refrigerator.
Tips and Modifications
For the creamiest texture, soak the cashews before blending. If you’re short on time, place them in a bowl of hot water for 20 to 30 minutes to soften them quickly.
If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency. If it’s too thin, blend in a few extra cashews.
Fresh lemon juice is highly recommended for the brightest flavor. Bottled lemon juice will work in a pinch, but fresh lemons really make this dressing shine.
For an extra flavor boost, add a pinch of red pepper flakes. Fresh herbs like parsley, dill, basil, or chives are also delicious additions.
This dressing is incredibly versatile. Use it on salads, grain bowls, roasted vegetables, wraps, sandwiches, or as a dip for fresh vegetables.
For a protein boost, blend in a tablespoon or two of hemp hearts. They add extra nutrition while maintaining the creamy texture.
This dressing will naturally thicken as it sits in the refrigerator. Simply stir in a splash of water before serving to loosen it up.
More Vegan Dressing Recipes
Ultimate Easy Japanese Carrot Ginger Dressing
Creamy Strawberry Balsamic Vinaigrette
Chipotle Roasted Bell Pepper Vinaigrette
Creamy Cashew Lemon Dressing (Dairy-Free & Vegan)
Equipment
- 1 high speed blender
Ingredients
- ½ cup raw, unsalted cashews, soaked
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- 2 small garlic cloves, roughly chopped *or 1 large clove
- 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 the ingredients in a high-speed blender and blend on high until smooth and creamy. This includes cashews, olive oil, lemon zest, nutritional yeast, red wine vinegar, lemon juice, maple syrup, garlic, and salt.
- 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.
