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This vegan cilantro lime cashew dressing is creamy, tangy, and dairy-free. It's a simple, oil-free way to add plenty of flavor to all kinds of dishes.
Cashews have a neutral flavor, and when softened, they can be blended into a dairy-free, oil-free, plant-based dressing or sauce. The lime juice adds a tangy note to the cilantro lime cashew cream, while the crushed red pepper gives the dressing a slight hint of heat. The fresh herbs are the main flavor of the sauce, and they also provide a vibrant green color.
For more cashew-based sauces, try vegan honey mustard (oil-free), vegan chipotle sauce, cashew ranch dressing, or vegan dijon cashew dressing. Give the sauce a try on my lentil walnut taco meat, vegan taco bowl, or vegan sweet potato bowl with black beans, corn, and tomatoes.
For more dairy-free salad dressing recipes, check out our post for vegan oil-free dressings.
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Recipe features
- Vegan, dairy-free, plant-based, and oil-free!
- Great for meal prep!
- An easy recipe using simple ingredients!
Ingredient notes and substitutions
The recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.
Cashews - They are neutral in flavor and become soft and creamy after soaking and blending with a liquid. The cashews serve as the base of the dressing to keep it oil-free. I haven't tested with other nuts, so I can't say for sure how well any substitute will work.
Cilantro - The predominant flavor is fresh cilantro, so I don't have a substitution. For another dressing with fresh cilantro, try cilantro tahini dressing with lime juice.
Lime - Fresh lime juice is best and adds tanginess. I haven't tested it, but lemon juice should work. When making substitutions, start with less and add more if needed.
Maple syrup - Adds just a touch of sweetness. Agave syrup can also be used.
Ground cumin, garlic powder, and crushed red pepper flakes - Add to the dressing for more flavor. If you prefer no heat, leave out the crushed red pepper or add more for more heat.
How to soak cashews
Soak overnight: Place the cashews in a bowl and cover with water. Place the container in the refrigerator to soak overnight. This method soaks the cashews more uniformly but takes the longest.
Soaking in hot water: Soak for about 15-30 minutes (or as long as possible) in hot water. To do this, boil enough water to cover the cashews. Turn off the heat once it reaches a boil, then pour the hot water over the cashews or add the cashews to the hot water. If the water from your faucet gets hot enough, that can also be used. The longer you soak the cashews, the softer they will be. The hot water quickens the softening of the cashews.
I have heard of some people suggesting boiling the cashews for 10-15 minutes to soften them, but I've personally never done this.
If you forget to soak the nuts overnight, any amount of time is better than none. The worst that will happen is that the cashew cilantro dressing won't be as smooth. For the smoothest sauce, soak the nuts overnight and use a high-speed blender.
How to make vegan cilantro lime crema
The first step is to soak the cashews. Once the nuts have softened, add them and the remaining ingredients to a blender. Blend until you have a smooth creamy dressing. You may have to stop the blender and scrape down the sides as needed. It's that easy. If you prefer a thinner consistency, add a couple more tablespoons of water.
Tips
- If you prefer no heat, leave out the crushed red pepper.
- For a thinner consistency, add a tablespoon of water, then blend. Add more water if needed.
- If you prefer an even more cilantro flavor, add more cilantro.
Storage
Store leftover dressing in an airtight container in the refrigerator for about 5 days. Cashew sauces thicken once chilled in the refrigerator. Add a little bit of water to thin back out if needed.
Serving suggestions
The vegan cilantro lime crema can be used for a variety of recipes to add flavor, but here are a few suggestions.
- Drizzle on walnut lentil tacos
- As a salad dressing
- On vegan nachos or on quesadillas
- Add it to a vegan burrito bowl
- Try it on a vegan taco bowl
- As a dressing for a Southwest sweet potato bowl
- As a topping for red lentil chili
- A dressing for rice and bean bowls
- Enjoy it on a vegan burrito bowl
- Grain bowls or Buddha bowls
- As a dip for veggies
Related recipes
I hope you enjoy the oil-free dressing recipe! If you did, feel free to rate it and leave a comment.
Recipe
Creamy Cilantro Lime Cashew Dressing (Vegan and Oil-Free)
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
This vegan cilantro lime cashew dressing is creamy, tangy, and dairy-free. It's an easy, oil-free way to add loads of flavor to all sorts of dishes.
Ingredients
- ½ cup raw cashews, soaked overnight
- ½ cup fresh cilantro (with tender parts of the stems)
- ½ cup water
- 3 tablespoons of fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon maple syrup
- ¼ teaspoon salt, or to taste
- ¼ teaspoon of crushed red pepper (optional)
Instructions
- Add all of the ingredients to a blender and blend until smooth.
- Stop and scrape down the sides as needed and add any additional water to reach your desired consistency. Taste and adjust seasonings.
- Store in an air-tight container in the refrigerator for about 5 days. It will thicken once it's refrigerated. Add a little bit of water to thin it back out.
Notes
The 3 tablespoons of lime juice can be 1-2 limes depending on their size and how juicy they are.
The ½ cup of cilantro is packed, if you want an even more cilantro flavor add more.
- Prep Time: 10 minutes (plus soaking the cashews overnight)
- Cook Time: 0 minutes
- Category: dressing
- Method: blender
- Cuisine: American
Kevin J says
This sauce is such a great topping! I love it on nachos! It kind of takes the place of sour cream for me, but it's definitely an upgrade, this sauce stands alone. It's just so good!
Allie says
I'm glad you like the sauce, adding it to nachos sounds delicious!