Small pitcher of dressing by salad.
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5 from 3 votes

Creamy cashew salad dressing

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 3/4 cup of dressing.
Prep Time2 mins
Cook Time2 mins
Total Time4 mins
Course: Dressing
Cuisine: American, Vegan
Keyword: dairy free, dip, gluten free
Servings: 6 people
Calories: 62kcal
Author: Cadry Nelson


  • 1/2 cup raw cashews*
  • 1/2 cup water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon tamari
  • 1 heaping Tablespoon fresh cilantro leaves
  • 1 small clove garlic


  • Put all of the ingredients in the blender and blend until smooth.



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.)


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