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    Home » Salads

    Creamy cashew salad dressing (Vegan)

    Updated: Aug 21, 2022 · Published: Jun 2, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 58 Comments

    Jump to recipe Watch video
    Text overlay: Creamy cashew salad dressing. Vegan & gluten-free. Dressing being poured over salad in bowl.

    You’re going to want to put this garlicky creamy cashew salad dressing on everything. It stands up to massaged kale. It’s great on romaine with croutons.

    Keep a batch in the refrigerator at all times, and watch as your salad intake increases. Vegan & gluten-free.

    Small pitcher of dressing by salad.

    Outside of work and travel emergencies where there are no other options, David and I rarely order salads in non-vegan restaurants.

    It’s not because we don’t like fresh, delicious greens. At home, we have salads multiple times a week.

    However, the thing that’s missing with most restaurant salads is a “main event.”

    I think the reason for this is that most non-vegan restaurants think of the animal products as the main event. Restaurant salads are often covered in fried meats, shreds of dairy-based cheese, and smothered in ranch dressing.

    If you’re vegan and you’ve ever been served an iceberg lettuce salad with a few shreds of carrot as your entire meal, you may have wanted to ask the chef, “Would you be full on this?”

    Because while a lettuce salad with balsamic vinaigrette can do in a pinch, there are much more interesting, satisfying, and filling ways to get your greens in.

    How to create the perfect crave-worthy salad at home

    Tiny pitcher of creamy cashew salad dressing getting poured onto salad.

    Variety

    Each bite should include something different.

    When I start on a salad, I look through the produce bins first to take stock of what I have. I usually start with a base of massaged kale, green leaf lettuce, romaine, or spinach.

    Then I always include red bell peppers, cucumbers, celery, and tomatoes.

    I go for cherry tomatoes during winter months since they retain their sweetness and aren’t mealy.

    Depending on the season, other possibilities include broccoli, radishes, cabbage, watercress, cauliflower, sugar snap peas, and even berries like strawberries or blueberries on occasion.

    Bold flavors

    I’ve heard that what makes an addictive restaurant appetizer is having a balance of sweet, salty, and fatty. When those things come together, it ticks all of the pleasure sensors in the brain.

    When I’m making a salad, I like to do the same. Having elements with bold flavors keeps me digging in for more.

    I especially like any or all of the following: sauerkraut (especially raw sauerkraut), olives, coconut bacon, dolmas, jarred artichoke hearts, and the marinated cashews from my artichoke crostini.

    Air fryer croutons in a bowl on a polkadot napkin.

    Texture

    The best salads have a mixture of soft, crunchy, and creamy.

    While vegetables themselves have some crunch, for even more I like nuts or seeds like peanuts, pistachios, cashews, almonds, sunflower seeds, hemp seeds, tortilla strips, or homemade vegan croutons.

    Bowl of crispy garbanzo beans on table.

    Something hearty

    When a salad is going to be a meal, I like to add at least one protein-heavy component that is hearty.

    I often include baked tofu, roasted chickpeas, black beans, or marinated lentils.

    When one of these components is involved, the salad really feels substantive, like a full dinner.

    Hands laying avocado on a salad.

    Something fatty

    Salads are typically thought of as a low calorie meal, which is fine, I guess, if someone is counting calories. But I’m not.

    So I want to make sure that there are enough calories for it to be satiating and filling. I don’t want an hour to pass and then be hungry again.

    Plus, some fat in a salad helps with absorption of certain nutrients. For extra calories and deliciousness, fat is where it’s at.

    Obviously, avocado makes anything better.

    That dreamy fruit was meant for salads (and jackfruit carnitas tacos, and vegan black bean burritos, and vegan tofu scramble, and nachos with cashew queso, and straight out of the peel with a spoon…)

    The nuts, seeds, coconut bacon, olives, and tofu mentioned above also have some good fat in them.

    And a rich cashew salad dressing adds fat, making every leaf more inviting.

    Ingredients for cashew salad dressing on table - garlic, cashews, lemons, cilantro, and tamari.

    Creamy cashew salad dressing

    My favorite go-to salad dressing is creamy cashew salad dressing.

    I have been making it for years now. The first time I posted the recipe was way back in 2011. Since then, the recipe has evolved a bit. And I’m sharing it below.

    Pour all of the following into a blender:

    • A couple big handfuls of raw cashews
    • Enough water to cover them
    • A squeeze of lemon juice
    • A splash of low-sodium tamari
    • A clove of garlic
    • A small handful of cilantro

    Since I have a high-speed blender, I don’t have to soak the cashews first, like I did when I originally posted the recipe. Then I adjust to taste.

    If it needs more sour, add lemon. More salt or richness, add tamari. More creaminess, add cashews. More liquid, add water.

    I’ve made it without garlic for people averse to it and without cilantro for people who think cilantro tastes soapy. Even without those two ingredients, it’s still delicious.

    If you don’t have a high-speed blender, you have three options:

    1. Soak the cashews in water overnight and drain before following the recipe.
    2. Grind the dry, raw cashews first in a coffee grinder until they become a flour, and then put them in the blender.
    3. Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.)

    The creamy cashew salad dressing has a wonderful mix of umami from the tamari, tanginess from the lemon, and hit of garlic.

    I especially like it on kale salads, because it’s a full-bodied dressing that can stand up to the boldness of kale. It’s also great on a Southwest salad, or used as a dipping sauce for fried olives.

    The velvety texture of the dressing is yet another reason why cashews are the magicians of nuts. Who would have guessed that cashews could make a dressing so creamy without any dairy at all?

    While I have made a ton of different dressings over the years, this is the one I keep coming back to. It’s my all-time favorite.

    Creamy cashew dressing being poured onto kale salad.

    📖 Recipe

    Small pitcher of dressing by salad.

    Creamy cashew salad dressing

    Author: Cadry Nelson
    5 from 41 votes
    You're going to want to put this garlicky dressing on everything. It stands up to massaged kale. It's great on romaine with croutons. Keep a batch in the refrigerator at all times, and watch as your salad intake increases. Makes about ¾ cup of dressing.
    Print Pin Rate
    Prep Time: 2 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 4 minutes minutes
    Servings: 6 people
    Course: Dressing
    Cuisine: American, Vegan
    Keyword: dairy free, dip, gluten free

    Ingredients

    • ½ cup raw cashews*
    • ½ cup water
    • 1 Tablespoon lemon juice
    • 1 Tablespoon tamari
    • 1 heaping Tablespoon fresh cilantro leaves
    • 1 small clove garlic

    Instructions

    • Put all of the ingredients in the blender and blend until smooth.
    • Enjoy right away on a salad. Or move to a covered container in the refrigerator until ready to use.

    Watch how to make it

    Notes

    The dressing will keep in a covered container in the refrigerator for up to 5 days. It will continue to thicken over time. If necessary, thin the dressing with a splash of water.
    If you don’t have a high-speed blender, you have three options:
    1. Soak the cashews in water overnight and drain before following the recipe.
    2. Grind the dry, raw cashews first in a coffee grinder until they become a flour, and then put them in the blender.
    3. Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.)
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    Nutrition

    Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 170mg | Potassium: 77mg | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 4mg | Iron: 0.8mg

    Content and photos updated June 2020. Originally posted February 2011.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 41 votes (17 ratings without comment)

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    1. Jennifer

      April 05, 2025 at 4:25 pm

      5 stars
      Holy Cow! This is a great recipe! So simple and so delicious. The cilantro somehow offers a great flavor without being overwhelmingly ‘cilantro-y’ …if that makes sense. Great oil-free dressing for any salad your heart desires. Thanks for this and all your great recipes!

      Reply
      • Cadry Nelson

        April 08, 2025 at 9:35 am

        Thank you, Jennifer! I’m so glad you’re enjoying the recipe. I really appreciate you taking the time to rate this recipe and leave such a thoughtful comment.

        Reply
    2. Laura Thurston

      March 06, 2025 at 4:33 pm

      5 stars
      If you grind up the cashews in a coffee grinder won’t they be too small to drain, like thru a colander?

      Reply
      • Cadry Nelson

        March 06, 2025 at 4:41 pm

        If you want to grind the raw cashews, you won’t soak them first, so there would be no need to drain them. You just grind dry, raw cashews in the coffee grinder, and then transfer to your standard blender with the remaining ingredients. Hope that helps!

        Reply
    3. Loo Yin Mei

      January 05, 2025 at 10:43 am

      5 stars
      Thank you will try this recipe

      Reply
      • Cadry Nelson

        January 05, 2025 at 11:19 am

        Thanks! I hope you enjoy it!

        Reply
    4. Grace

      April 21, 2024 at 11:42 am

      5 stars
      Wow! This recipe is my all new favourite. So good on top of coleslaw or chopped kale. And no oil. Bonus!

      Reply
      • Cadry Nelson

        April 23, 2024 at 5:12 pm

        Thank you for the wonderful feedback, Grace! I’m so glad you’re enjoying the salad dressing.

        Reply
    5. Ian

      February 21, 2022 at 3:32 pm

      Hi there, I’m not too sure if im a fan of cilantro but I should give this a try, I am dying to find healthy salad dressings to make such as this. All I really know is vinaigrette style dressings and its just wasted calories really. Do you have other salad dressings that are cashew based? I would like to try alternatives to cilantro.. I fear that it will just taste like dish soap to me but perhaps this is the base to any cashew style dressing? garlic/lemon/tahini?

      Reply
      • Cadry Nelson

        February 21, 2022 at 5:18 pm

        If you’re not sure about cilantro, just leave it out! The dressing is still delicious without it. I also make a simple tahini dressing fairly often.

        Reply
    6. Gary

      September 04, 2021 at 12:23 pm

      5 stars
      Thanks for posting this recipe. I was looking for something other than the many tahini based dressings that are so prevalent and this is perfect.

      Reply
      • Cadry Nelson

        September 06, 2021 at 5:19 pm

        That’s nice to hear, Gary! I hope you enjoy the dressing.

        Reply
    7. Veganfortheloveofitall

      March 10, 2021 at 11:55 pm

      5 stars
      This salad dressing is delicious genius! It is so easy to make! I’ve been making it and eating it on salads every day for the past several months. I make a giant salad with raw EVERYTHING for my husband and me that lasts about four or five days. (I wash and add the cauliflower daily because it starts turning brown as soon as I wash it.) I top it off with raw sunflower seeds, raw pumpkin seeds, hulled hemp seeds, and sometimes walnuts, etc. (I also add tomato daily.) We love the cilantro, but sometimes use fresh thyme or basil for a variety in flavors. As a 44-year strict vegan I’ve made and eaten a lot of salads, but this dressing makes me love salads more than ever. I love your website! Thanks so much.

      Reply
      • Cadry

        March 12, 2021 at 7:11 am

        I’m thrilled to hear how much you & your husband have been enjoying the dressing! Thank you for the feedback and kind words.

        Reply
    8. Monica

      January 03, 2021 at 5:49 pm

      5 stars
      The BESTTTTTT!!!!

      Reply
      • Cadry

        January 04, 2021 at 9:03 am

        I’m so glad you enjoyed it, Monica! Thanks for the feedback!

        Reply
    9. Laura Wenck

      August 02, 2020 at 11:30 am

      5 stars
      This is delicious and now a regular staple in our plant based kitchen.

      Reply
      • Cadry

        August 04, 2020 at 12:12 pm

        I’m so glad to hear that! Thanks for the great feedback!

        Reply
    10. Sarah

      July 12, 2020 at 4:34 pm

      5 stars
      Love this dressing! It is so easy and customizable to what you have on hand.

      Reply
      • Cadry

        July 24, 2020 at 11:23 am

        That’s so nice to hear. Thanks for the great feedback, Sarah!

        Reply
    11. Laura

      June 20, 2020 at 3:06 pm

      5 stars
      This recipe is so simple and it taste an awful lot like traditional ranch dressing. This is something my omnivores would love! Super delicious!

      Reply
      • Cadry

        June 23, 2020 at 11:07 am

        Awesome! So glad you enjoyed it, Laura! Thanks for the feedback. 😀

        Reply
    12. Bianca Phillips

      June 03, 2020 at 4:10 pm

      Ha! I see I commented on this back in 2015! But I just wanted to chime in again and thank you for reposting this. Since then, I’ve gone mostly oil-free (well, let’s say low-oil) at home, and I tend to make my own nut-based dressings weekly. I make a cashew ranch that’s awesome, but I get bored with it sometimes. I MUST try this!!

      Reply
      • Cadry

        June 12, 2020 at 3:21 pm

        Excellent! I hope you enjoy it, Bianca! And thanks for reading all of these years. 🙂

        Reply
    13. Barb

      May 12, 2018 at 5:26 pm

      Do you think I could use jarred cashew butter in place of the cashews with a similar result? Just wondering if you’ve ever done that and if so was it a one-to-one ratio or did you reduce the amount of cashew butter? Thanks.

      Reply
      • Cadry

        May 15, 2018 at 12:37 pm

        That’s a great question, Barb! I’ve never done that, but it certainly seems like it would work. It definitely wouldn’t be a one-to-one swap since cashew butter is more condensed than whole cashews. It takes about 1 1/2 cups of cashews to make a cup of cashew butter. So I’d probably start with 1/4 cup + 2 Tablespoons of cashew butter and adjust from there. Also, if your cashew butter is salted, you may want to reduce the tamari since it’s also salty. Let me know how it goes!

        Reply
    14. Becky Striepe

      May 25, 2016 at 8:40 am

      5 stars
      This looks so good, Cadry! And I love the salad tips.

      Reply
      • Cadry

        June 14, 2016 at 8:15 am

        Thanks, Becky!

        Reply
    15. Dave

      April 03, 2016 at 7:02 pm

      5 stars
      Just following up that we all really loved the kale salad and cashew dressing, and expect to make it often.

      Reply
      • Cadry

        April 04, 2016 at 10:31 am

        I’m so glad to hear that, Dave. Thanks for letting me know!

        Reply
    16. Laura Black

      April 27, 2015 at 11:12 pm

      5 stars
      I love your five essentials for a great salad…..I’m always looking for new and fresh ideas for utilizing extra produce. And the salad dressing looks amazing. I love making my own dressings; there’s nothing quite like homemade! 🙂 Thanks Cadry!

      Reply
      • Cadry

        April 28, 2015 at 9:32 am

        Thanks, Laura! I totally agree on the superior quality of homemade dressings. I haven’t bought dressing in years. Plus, it’s so easy to whip one up.

        Reply
    17. Nicole {VeganShowOff.com}

      April 10, 2015 at 3:04 pm

      5 stars
      Let me just tell you how awesome I think this dressing is!! It’s my new favorite by far! I’m one of those soapy cilantro people so the first time I made it I used dill instead, which was pretty good. The second time I made it I just omitted any herbs and it’s definitely my favorite this way! I’ve made a lot of cashew dressings but I’ve never thought to put tamari in it before! The lemon/tamari/cashew combo almost has a tahini-ish taste to me. Oh and today for lunch I had a vegan frozen flatbread pizza (American Flatbread Vegan Harvest, it was good), and I used this dressing as a dipping sauce for the pizza and it was amazing this way! I could eat it with a spoon (well I kinda did a few times when I was cleaning out the blender!). Thanks so much for sharing this easy recipe!

      Reply
      • Cadry

        April 12, 2015 at 8:35 am

        I’m so happy to hear that, Nicole!! Thank you for letting me know. <3

        Reply
    18. River

      April 06, 2015 at 4:51 pm

      5 stars
      This dressing sounds so perfect, Cadry! You’re right, a salad without a yummy dressing is just sad. It’s a sadad!

      Reply
      • Cadry

        April 07, 2015 at 8:42 am

        Thanks, River! Sadad for sure. 🙂

        Reply
    19. Abby @ The Frosted Vegan

      April 06, 2015 at 8:21 am

      I second every single thing here! I know a lot of people think that vegans eat JUST salads, which is so not right. I kind of hate ordering them because it’s rarely something I can’t make at home, which just makes me mad. Like $9 for something I could make for $3, no thank you!

      Reply
      • Cadry

        April 06, 2015 at 9:18 am

        Absolutely! They remove all of the costly ingredients, but then still expect you to pay full price. I’d rather have a salad at home and feel satiated afterwards. However, I do miss being able to go out for a really great salad! That’s something that’s lacking where I live.

        Reply
    20. cookeasyvegan

      April 05, 2015 at 2:54 pm

      5 stars
      You are so right about salads (and other dishes) in mainstream restaurants missing the ‘main event.’ I often wonder why restaurants can’t at least keep a few cans of chickpeas handy and learn to make a decent vegan dressing. You could teach them a thing or two! Your salad looks fabulous — no one would find it lacking the ‘satisfaction factor.’

      Reply
      • Cadry

        April 06, 2015 at 9:15 am

        Yes, even just a scoop of plain chickpeas would be an improvement. It’s always funny/sad too that most of the time when David orders a meager salad, it’s because he’s on a business trip and the restaurant was chosen for him. People see his meal and think that’s what vegans eat all the time, when actually that’s nothing like what he eats at home or in his regular life. The sad salad is a reflection of the restaurant’s creativity, not David’s lifestyle.

        Reply
    21. Susan

      April 04, 2015 at 11:01 pm

      5 stars
      I love making big, interesting salads. The creamy cashew dressing looks really good. I often end up mixing together some sort of vinegar and nooch over my salads because I am lazy like that (and I love nooch).
      Avocado really does belong everywhere!

      Reply
      • Cadry

        April 05, 2015 at 2:36 pm

        Yes, avocados improve everything they touch!

        Reply
    22. Amey

      April 04, 2015 at 6:39 pm

      5 stars
      I love this post, Cadry. So many great salad ideas. Salad Samurai really advanced my salad sensibilities. I am actually a calorie counter, so that means a bit less avocado and fewer croutons, but I still love the combo of some crunchies and some proteins and all that fun stuff. <3

      Reply
      • Cadry

        April 04, 2015 at 8:55 pm

        Thanks, Amey! I’m glad you liked it. I need to do some more exploration with Salad Samurai. I found a few recipes that I love, and I keep making them again and again. Now that warmer temperatures are here, it’s a good time to do it!

        Reply
        • Cindy Lee

          August 12, 2021 at 2:42 am

          5 stars
          This salad dressing was so good! Btw, how long does this dressing last in the fridge?

          Reply
          • Cadry Nelson

            August 12, 2021 at 2:02 pm

            I’m so glad you enjoyed the dressing, Cindy! I usually try to use it within about four days.

            Reply
          • Dan

            March 04, 2022 at 7:12 pm

            5 stars
            In my house, not long! 🤩 Great, simple recipe that I stumbled across today. Will make this again lots in the future. Also really good mixed with cold soba noodles and seaweed flakes.

            Reply
            • Cadry Nelson

              March 05, 2022 at 4:02 pm

              I’m so glad you’re enjoying it, Dan! Thanks for the great feedback!

              Reply
    23. An Unrefined Vegan

      April 04, 2015 at 8:07 am

      5 stars
      We are on the same wavelength when it comes to salads! Kel and I eat one nearly every night, so variety is key – and lots and lots of flavors. I love that you added cilantro to this dressing – definitely will be trying this!

      Reply
      • Cadry

        April 04, 2015 at 8:53 pm

        That’s great, Ann! I hope you enjoy it!

        Reply
    24. Andrea

      April 04, 2015 at 6:33 am

      5 stars
      Thank you for an oil-free dressing! I see this as a staple in my fridge from now on.

      Reply
      • Cadry

        April 04, 2015 at 8:52 pm

        That’s great, Andrea! I’m glad to hear it, and I hope you enjoy the dressing.

        Reply
    25. Susmitha - Veganosaurus

      April 04, 2015 at 12:46 am

      5 stars
      Oooooh you sure know how to make salads more magical! 🙂

      I love adding cilantro in my sauces and dressings too. Yum!

      Reply
      • Cadry

        April 04, 2015 at 8:53 pm

        Thanks, Susmitha! Cilantro is my favorite herb. I’m glad it’s not soapy to me!

        Reply
    26. Jenny

      April 03, 2015 at 4:21 pm

      Yes, absolutely – missing the main event. I always say that a well done salad is probably my favorite food. I don’t know why it’s difficult for restaurants to come up with awesome vegan salads? Yours all look amazing.

      Reply
      • Cadry

        April 04, 2015 at 7:06 am

        You wouldn’t think it would be so impossible to find. So often I say to David, “I wish there was somewhere to go for a good salad.” It’s not a hard thing to make, obviously, but sometimes it’s nice to let someone else put it together. Thanks for the kind words, Jenny!

        Reply
    27. Bianca

      April 03, 2015 at 1:58 pm

      5 stars
      YUM! I love giant homemade salads with lots of protein and texture. But you’re right: Restaurant salads are usually just sad. That cashew dressing sounds OMG-amazing.

      Reply
      • Cadry

        April 04, 2015 at 7:01 am

        It’s funny that what many would consider the obvious thing for vegans to order (“Just get the salad!”) is what I avoid. I’d so much rather go out for Indian, Thai, Mediterranean, etcetera, and have lots of varied and interesting options instead. But at home, salads are the best!

        Reply

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    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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