Creamy Cashew Lemon 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.

Cook Time5

Total Time5

Course: condiment, dressing

Cuisine: American

Keyword: blender dressing, cashew, creamy dressing, creamy lemon dressing, creamy vegan dressing, homemade salad dressing, lemon, salad dressing

Servings: servings

Calories: 163kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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

To store: Place the dressing in an airtight container and in the fridge for up to 5 days. Keep in mind it may harden a bit in the fridge. I recommend leaving it on the counter for 30-60 minutes before enjoying it. Give it a good stir before serving.

For thicker dressing, use less water. For thinner dressing, use more water.

If you need a quick way to soak your cashews, add them to a bowl of hot water for about 15-20 minutes.

Nutrition