This creamy cashew salad dressing combines cashews with Dijon mustard, balsamic vinegar, and garlic powder. It is easy, vegan, and oil-free.
Enjoy the cashew dressing on salads, vegan Buddha bowls, or as a dip for veggies. It’s great for meal prep and easy to make using only 6 simple ingredients.
Raw cashews are mild tasting and they blend up beautifully for creamy dairy-free dressings or dips. For more cashew-based dressings try the vegan chipotle sauce, vegan crema, vegan honey mustard dressing, or cilantro cashew dressing.
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Recipe features
- Vegan, dairy-free, and oil-free!
- Creamy and tangy!
- Easy to whip up and great for meal prep!
Ingredient notes
The recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.
Raw cashews - Use raw cashews for this easy, oil-free dressing. If you use roasted cashews instead of raw, they will give the dressing a roasted cashew flavor.
Dijon-style mustard - Dijon mustard or dijon-style mustard has a sharp tanginess. Brands vary in degrees of sharpness, so taste and adjust as needed. I wouldn’t substitute it with a different mustard. I've tested with different types of mustard, and the dressing came out bland. The Dijon adds a punch of flavor!
For more dressings with mustard, try maple mustard tahini dressing, roasted red pepper dressing, or spicy brown mustard dressing.
Balsamic vinegar - Adds a sweet, rich, tartness to the creamy cashew salad dressing.
How to soak cashews
You may not need to soak your cashews if you have a high-powered blender, but to ensure a smooth consistency I soak cashews even when I use a high-speed blender. If you use a regular blender that can’t handle raw cashews, it’s best to soak the nuts for a smoother consistency.
- Option one: Place the cashews in a container with enough water to cover them by 1 inch (the cashews will swell as they soak) and soak the nuts overnight (or about 8 hours). Place the container in the fridge if soaking overnight.
- Option two: Boil enough water to cover the cashews by at least 1 inch and pour the hot water over the nuts in a heat-tolerant container. Soak for around 30 minutes on the counter. If you don’t have a high-speed blender you may need to soak them longer than 30 minutes.
Tips
- If you're using the creamy cashew dressing as a dip, keep it a little thicker to coat the vegetables.
- Add more water if you prefer a thinner dressing.
How to make the cashew dressing
Start the dressing recipe by soaking the cashews overnight or use a quick soak method. For the quick soak method, boil enough water to cover the cashews. Then, pour the boiling water over the cashews and soak them in a heat-proof container for 30 minutes.
Drain the cashews and add them to a high-speed blender with the remaining ingredients. Blend until smooth, taste, and adjust if needed. If you prefer a thinner consistency, add more water.
Storage
The leftover dressing will last in the fridge in an airtight container for about 5 days. If it has thickened too much after being refrigerated, whisk in a little water until it has thinned out.
Servings suggestions
Add the creamy dressing to a variety of dishes, but here are a few suggestions.
- Grain bowls - Combine cooked grains, cooked beans, fresh or cooked veggies, with a drizzle of cashew dijon dressing.
- Enjoy it on a chickpea vegetable rice bowl.
- Salads with kale or other leafy greens.
- Drizzle on a kale salad with sweet potatoes.
- As a dipping sauce for veggies.
- On top of roasted vegetables.
Frequently asked questions
Soaking cashews softens them so they become smooth and creamy when blended with a liquid.
Yes, if the cashew water has become slimy it’s best to toss the cashews.
The best are raw, unsalted cashews; they’ll have a neutral flavor. Roasted unsalted cashews will give the dressing a roasted flavor. I have used them in a pinch when my local shop is out of raw cashews.
Related recipes
- Strawberry vinaigrette (Oil-Free)
- Smoky tahini dressing
- Dijon mustard tahini dressing
- Spicy Peanut Dressing
I hope you enjoy this recipe! If you did feel free to rate it and leave a comment.
Recipe
Creamy Dijon Cashew Salad Dressing (Vegan and Oil-Free)
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
This creamy cashew salad dressing combines cashews with Dijon mustard, balsamic vinegar, and garlic powder. It is easy, vegan, and oil-free.
Ingredients
- ½ cup raw cashews (soaked and drained)
- ½ cup water
- 2 tablespoons Dijon-style mustard
- 1 tablespoon balsamic vinegar
- ¼ teaspoon garlic powder
- Pinch of salt, or to taste
Instructions
- Soak the cashews overnight or use the quick soak method (see notes).
- Place the soaked and drained cashews in a high-speed blender with the rest of the ingredients.
- Blend until smooth.
- Taste and adjust: more dijon mustard, more balsamic, or salt.
- Store in an airtight container in the refrigerator for a week.
Notes
Soak cashews overnight or use a quick soak method. Boil enough water to cover the cashews, then pour over the cashews and soak them in a heat-proof container for 30 minutes.
If you don't have a high-speed blender you may need to soak the cashews longer than 30 minutes for the quick soak method.
If the dressing has thickened too much after being refrigerated, thin it out with a little bit of water (as needed).
Add more water if you prefer a thinner dressing.
- Prep Time: 5 minutes
- Category: Salad, sauce
- Method: blend
- Cuisine: American
Robin
So easy and yummy! I only had roasted cashews and they still worked great. 😊
Allie
I'm glad it worked with roasted cashews and that you enjoyed the recipe!
Mary
Super delicious dressing and very easy to whip up! Thanks for the recipe.
Allie
I'm glad you enjoyed the recipe!