This spicy cashew dressing uses just eight ingredients and takes about two minutes to make. Thick, creamy, and vegan, it’s perfect drizzled over salads, used as a dip, or added to a Buddha bowl.
You can make this dressing with either soaked whole cashews or cashew butter. If you forget to soak cashews ahead of time, quick-soak them and leave them to soften as long as possible to achieve a smoother texture.
I use this dressing for:
- Kale-based salads with shredded cabbage, carrots, beansprouts, peppers, raisins and peanuts.
- Buddha bowls—cooked couscous, brown rice or quinoa, a selection of vegetables, sliced avocado, nuts, and a generous drizzle of dressing.
- Bean salads.
- A dip for raw carrots, cucumber, or celery.
- Dipping pizza crusts (guilty pleasure: I can’t resist a saucy crust).
- Quick noodle salads using leftover noodles.
Ingredients and substitutions
I tested several combinations to perfect this spicy cashew dressing, so only a few substitutions are recommended. Below are the ingredients shown in the image and notes on acceptable swaps.
Substitutions and tips:
- Soy sauce: Low-sodium soy sauce or coconut aminos work. Use the same amount; with low-sodium soy sauce you may need to add salt to taste. If using coconut aminos, start with half the agave and adjust, as coconut aminos are sweeter.
- Agave nectar: Swap for an equal amount of another liquid sweetener such as maple syrup or honey (note: honey makes the dressing non-vegan).
- Cashews: Use soaked cashews or cashew butter (see recipe amounts). The dressing also works well with peanut butter; tahini is an option but can be thicker and may require more lemon juice.
- Water: Necessary for consistency; adjust up or down to reach the thickness you prefer.
- Hot sauce: Use a vinegar-based hot sauce (e.g., Frank’s or Tabasco). If you don’t have one, red chili flakes can be used—start with 1/2 teaspoon and increase to taste.
How spicy is it?
This dressing registers as mild to medium spicy. Increase or reduce the hot sauce to suit your heat preference.
How to make it
The dressing comes together in minutes if you have cashew butter or pre-soaked cashews. Place all ingredients into a high-powered blender or food processor and blend until smooth.
If using quick-soaked cashews or a less powerful blender, add all ingredients except the water and blend until as smooth as possible. Then add the water gradually, blending between additions, until you reach the desired consistency. This technique produces the smoothest result.
Adjust water for thickness: use less for a dip and more for a pourable salad dressing.
FAQs
Stored in the fridge, it keeps up to four days. It will thicken as it sits; thin with a little water before serving if needed.
Yes. Freeze extra dressing for up to six months. After thawing, briefly blend or process to smooth out any lumps.
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📖 Recipe
Easy Spicy Cashew Dressing
Easy creamy spicy cashew dressing—perfect over salads, pasta, or Buddha bowls; also great as a dip or spread. Vegan, eight ingredients, ready in two minutes.
2 minutes
2 minutes
Ingredients
- 1 small clove garlic
- ¼ cup cashew butter or ½ cup cashews (70g dry cashews)
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- ⅓ cup water (80ml)
- 1½ teaspoons agave nectar
- 1½ teaspoons hot sauce (vinegar-based)
- 1 teaspoon toasted sesame oil
Instructions
- If using whole cashews: soak overnight or quick-soak (microwave enough water to cover by an inch for three minutes, then leave to soak at least 15 minutes, preferably longer).
- If using soaked cashews, drain. Add all ingredients except the water to a high-powered blender or food processor.
- Blend until as smooth as possible, then add the water gradually while blending until incorporated and creamy. If necessary, blend another minute or two for extra smoothness.
Notes
Keeps up to four days in the fridge. It will thicken as it sits—add a little water and whisk to loosen before serving.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 217
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Unsaturated Fat 13g
Cholesterol 0mg
Sodium 379mg
Carbohydrates 13g
Fiber 1g
Sugar 4g
Protein 5g