This copycat of Sweetgreen’s Spicy Cashew Dressing is packed with fresh flavors and takes just 5 minutes to blend.
There are plenty of reasons to love this easy vegan dressing: it’s creamy, bright, and versatile.
I created this recipe inspired by the Crispy Rice Bowl at Sweetgreen, aiming for a vegan version of their spicy cashew dressing you can make at home.
Be sure to try my Lemon Herb Tahini Sauce next.
Why you’ll love this cashew salad dressing
- This plant-based dressing is vegan and dairy-free.
- Swap soy sauce for tamari to make it gluten-free.
- It stores well in the fridge for up to five days, making it great for meal prep.
- Use it on salads, power bowls, pasta, as a dip, or as a sauce for proteins.
Ingredient notes
Cashews: Raw unsalted cashews give the dressing its rich, creamy texture. For best results, soak them ahead of time as described below.
Lime juice: Freshly squeezed lime juice brightens the dressing; bottled juice can be used in a pinch.
Nutritional yeast: Adds a savory, “cheesy” note to keep this dressing flavorful without dairy. Omit if you don’t have it.
Ginger: Freshly grated ginger is preferred. If using ground ginger, use about 1/4 teaspoon.
Tip: Nutritional yeast is often in the health-food section of the grocery store.
Substitutions & additions
Gluten-free: Use tamari instead of soy sauce.
Milder: Omit sriracha and/or crushed red pepper flakes to reduce heat.
Salted cashews: If using salted cashews, rinse them before and after soaking and adjust added salt to taste.
Adjust consistency: Add a bit more water to thin the dressing, or use less water to thicken it.
Step-by-step instructions
Step 1: Soak the cashews. For best creaminess, soak raw cashews in cool water for several hours or overnight. If short on time, cover with boiling water and let sit 20–30 minutes. Drain and rinse before using.
Step 2: Combine all ingredients in a high-speed blender.
Step 3: Blend until smooth and creamy, about 30 seconds. Stop the blender and scrape the sides if needed, then blend a few more seconds.
Step 4: Add dressing to salads, bowls, or use as desired. Store leftovers in an airtight container in the refrigerator for up to five days.
Top tip: If you have time, soak cashews up to 24 hours, refrigerating after the first 30 minutes.
How to serve
This spicy cashew dressing is versatile. Try it as:
- A salad dressing
- A pasta salad dressing or pasta sauce
- A dip for veggies or crackers
- A marinade or sauce for plant-based or other proteins
- Dressing for power bowls or Buddha bowls
Frequently asked questions
Soaking softens the cashews and produces a smooth, creamy texture when blended.
Store it in the refrigerator in an airtight container for up to five days.
Serve with salads, pasta dishes, power bowls, as a dip for vegetables, or as a sauce for proteins.
More vegan recipes you’ll love
-
Sesame Tofu Salad
-
Kale Salad with Tahini Dressing
-
Greek Orzo Salad
-
Vegan Burrito Bowl
If you try this recipe, please consider leaving a star rating or a comment below — I love hearing your feedback!
Spicy Cashew Dressing
Kelsey Riley
Equipment
-
Blender
Ingredients
- ½ cup cashews
- ¼ cup olive oil
- 2 tbsp cool water
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp cilantro
- 1 tbsp nutritional yeast (optional)
- 1 tbsp agave nectar
- 2 tsp sesame oil
- 2 tsp ginger (fresh grated)
- 1 tsp sriracha (adjust to taste)
- 1 lime, juiced
- ½ tsp crushed red pepper flakes
- ¼ tsp salt
Instructions
- Soak the cashews: combine cashews with about 1 cup of boiling water and let sit 20–30 minutes, or soak in cool water for several hours. Drain and rinse.
- Combine all ingredients in a blender.
- Blend until smooth and creamy, scraping the sides if needed and blending a few more seconds.
- Use the dressing on salads, bowls, or as desired. Store in an airtight container in the refrigerator for up to five days.
Notes
Nutrition
Carbohydrates: 9.4 g
Protein: 3 g
Fat: 15.4 g
Sodium: 407 mg
Potassium: 140 mg
Fiber: 1.4 g
Sugar: 3.4 g
Calcium: 12 mg
Iron: 1 mg
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