This vegan herb dressing is bright, tangy, and packed with fresh flavor. Made with simple ingredients like cashews, lemon juice, and fresh herbs, it blends into a creamy, dairy-free dressing that’s perfect for salads, grain bowls, roasted vegetables, and more.
Why I Love This Recipe
I’m always on the lookout for easy ways to add big flavor to simple meals. A good dressing can completely transform a bowl of greens or roasted vegetables, and this creamy vegan herb dressing is one of my favorites. Most creamy dressings rely on mayonnaise, but this version gets its richness from cashews. When blended, cashews create a smooth, creamy texture that feels indulgent but is completely plant-based.
One of my favorite things about this recipe is how versatile it is. You can drizzle it over salads, toss it with roasted vegetables, or even use it as a dip for fresh veggies. It’s also fantastic as a sauce for grain bowls or roasted potatoes. Best of all, it comes together in just a few minutes with a blender.
Ingredients and Substitutions
- Cashews– Cashews are the base of this dressing and provide the creamy texture. Be sure to soak them in boiling water for about 15 minutes to soften them before blending. This helps create a smooth dressing. Raw cashews work best but roasted cashews are fine, too.
- Lemon juice– Fresh lemon juice adds brightness and acidity that balances the richness of the cashews.
- Garlic powder, onion powder, and salt– These seasonings enhance the flavor of the dressing. I prefer powder over fresh for a milder flavor.
- Honey– A small amount of honey adds a touch of sweetness to balance the lemon. If you want to keep this recipe strictly vegan, you can substitute maple syrup or agave.
- Fresh parsley– Fresh parsley adds a vibrant herb flavor and beautiful color. You could swap in basil or cilantro for a different flavor profile.
How to Quickly Soak Cashews
To quickly soak the cashews, bring 2 cups of water to a boil. Remove from heat, add the cashews, and cover. Set aside for 15 minutes. Carefully drain the water, and the cashews will be ready for blending!
Tips for the Best Cashew Dressing
- Use a high-speed blender if possible. A high-powered blender makes it easier to get a perfectly smooth dressing. If you don’t have one, you may want to soak your cashews overnight so they’re easier to blend.
- Don’t skip soaking the cashews. Soaking in boiling water softens the cashews quickly and prevents the dressing from being grainy.
- Let it chill. This dressing gets even better after chilling for an hour in the refrigerator.
Storage Tips
Store this dressing in an airtight container or jar in the refrigerator for up to one week. The dressing may separate when stored, so just give it a stir or a shake before serivng.
Other Dressing Recipes
If you like this cashew dressing recipe, try my vegan caesar dressing, pesto salad dressing, or feta salad dressing.
PrintDescription
This vegan herb dressing is bright, tangy, and packed with fresh flavor. Made with simple ingredients like cashews, lemon juice, and fresh herbs, it blends into a creamy, dairy-free dressing that’s perfect for salads, grain bowls, roasted vegetables, and more.
- 1 cup raw cashews, soaked in boiling water for 15 minutes
- 1/2 cup water, plus extra as needed
- 3 tablespoons lemon juice
- 1 1/4 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon honey (or maple syrup for vegan)
- 1/4 teaspoon garlic powder
- 1/4 cup fresh parsley
- Soak the cashews in boiling water for 15 minutes. Drain and set aside.
- Add the soaked cashews, ½ cup water, lemon juice, salt, onion powder, honey, garlic powder, and parsley to a blender.
- Blend on low speed until the ingredients are combined, about one minute.
- Scrape down the sides of the blender.
- Blend on high speed until the dressing is smooth and creamy, about 1-2 minutes.
- If the dressing is too thick, add additional water one tablespoon at a time until the desired consistency is reached.