Cilantro Lime Cashew Dressing (Vegan and Dairy-Free)

Ingredient notes and substitutions

The recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Cashews - Raw cashews create the creamy base for this oil-free cilantro dressing. Once soaked and blended with water, they become smooth, rich, and neutral in flavor. I haven't tested this recipe with other nuts, so I can't say how well substitutions will work.

Cilantro - Fresh cilantro is the main flavor in this dressing, so I don't recommend swapping it out. You can use the leaves and tender stems, but avoid thick or woody stems. For another cilantro dressing, try my cilantro tahini dressing with lime juice.

Lime juice - Fresh lime juice adds brightness and tang. Lemon juice should also work, but I'd start with a little less and add more to taste.

Maple syrup - Adds a small amount of sweetness to balance the lime juice and fresh cilantro. Agave syrup can also be used.

Seasonings - Ground cumin, garlic powder, and crushed red pepper flakes add extra flavor. Leave out the crushed red pepper for a mild dressing, or add more for extra heat.

How to soak cashews

Soaking the cashews softens them, making them blend into a smoother, creamier cilantro cashew dressing. For the best texture, soak them overnight and use a high-speed blender.  A regular blender can work, but the dressing may not be quite as smooth. Soak the cashews overnight and blend a little longer for the best texture if using a non-high-speed blender.

Overnight soak: Place the cashews in a bowl with enough water to cover them by 1 inch (the nuts will swell as they soak). Refrigerate overnight, then drain and rinse before blending. This method takes the longest, but it softens the cashews more evenly.

Quick hot water soak: Place the cashews in a heat-proof bowl and cover them with very hot or just-boiled water. Let them soak for 15 to 30 minutes, or for as much time as you can. The longer they soak, the softer they'll become.

If you forget to soak the cashews overnight, even a short soak is better than none. The dressing may not be quite as silky, but it will still be thick and flavorful.

How to make creamy cilantro lime dressing

1. The first step is to soak the cashews.  Once the nuts have softened, add them and the remaining ingredients to a blender.  

2. Blend until smooth.  You may have to stop the blender and scrape down the sides as needed.  Use less water for a thicker cilantro crema or add more water for a thinner salad dressing.

How to adjust the texture

This cashew cilantro sauce can be made thick like a crema or thinner like a salad dressing. Start with less water, then add more as needed.

• For a thick vegan cilantro lime crema: Start with ⅓ cup of water so the dressing stays thick, spoonable, but not runny.
• For a drizzleable sauce: Use ½ cup of water per the recipe below.
• For a pourable salad dressing: Start with ½ cup of water and add a little more water until it's thin enough to toss with greens.
• If it thickens after chilling: Stir or blend in a splash of water to loosen it back up.

Tips and troubleshooting

• If you want more cilantro flavor, add more cilantro leaves and tender stems.
• For the smoothest dressing, soak the cashews overnight and use a high-speed blender. A quick soak works too, but the dressing may not be quite as silky.
• If it tastes flat, add more salt or lime juice.
• If it tastes too tangy, add a few more cashews or a tiny bit more maple syrup.
• If you want more heat, add extra crushed red pepper, jalapeño, or a splash of hot sauce.

Serving suggestions

Use this cilantro lime cashew dressing as a creamy sauce, drizzle, or dip for all kinds of plant-based meals.

• Tacos, nachos, and taco bowls - Drizzle it over lentil tacos, vegan nachos, veggie taco bowl, or use it as a dairy-free crema for your favorite taco-inspired meals.
• Rice bowls and burrito bowls - Spoon it over a black bean rice bowl, vegan burrito bowl, vegan mango black bean rice bowl, vegan grain bowls, or simple rice and bean bowls.
• Buddha bowls - Use it as a dressing for vegan Buddha bowls, chickpea Buddha bowl, or Southwest sweet potato bowl.
• Salads and veggies - Drizzle it over roasted potatoes, sweet potatoes, cauliflower, corn, or other vegetables.
• Soups and chili - Add a spoonful to red lentil chili, tofu chili, plant-based quinoa chili, tortilla soup, or black bean soup for a tangy finish.
• Breakfast tacos and brunch - Serve it with breakfast tacos with spicy tofu scramble, Hatch green chile tofu scramble, or oil-free breakfast potatoes. It's also great spooned over avocado toast for a creamy, tangy finish.

Storage

Refrigerator - Store leftover vegan creamy cilantro dressing in an airtight container in the refrigerator for up to 5 days. For the best texture, give the dressing a good stir after storing. It may thicken after being refrigerated.  Whisk in 1 tablespoon of water at a time until it reaches your desired consistency.

Freeze - The texture may change slightly after thawing. Cashew-based dressings can become a little grainy, so for the smoothest texture, blend or whisk them again after thawing.

Freeze it in a small airtight container or ice cube tray for easy portions. Thaw overnight in the refrigerator, then stir in a splash of water or lime juice to loosen it before serving if it's too thick.

Cashew cilantro dressing FAQs

Related recipes

• Vegan Chipotle Sauce
• Vegan Oil-Free Ranch Dressing
• Cilantro tahini dressing with lime juice

I hope you enjoy the oil-free dressing recipe! If you did, feel free to rate it and leave a comment.