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This spicy cashew dressing is flavorful, bold, and creamy (without any dairy!), and is perfect for drizzling over grain bowls, roasted vegetables, or as a dip for fresh spring rolls. The cashews add a nutty and unique flavor profile, and the balance of heat, herbs, and tang makes this dressing one of my absolute favorites.
Chef Tips:
- Use a food processor or blender (like a Vitamix) – This ensures the cashews, garlic, and ginger are fully broken down, creating a smooth and creamy dressing.
- Soak cashews for an extra smooth texture – If you have time, soak them for at least 10 minutes, or even longer for an ultra-smooth texture.
- This dressing lasts in the fridge for up to 1 week.
Ingredient Notes:
- Cashews – Blending cashews creates a creamy base without dairy. Soaking them softens them for a smoother consistency, but if you’re using a high-powered blender (like a vitamix), you can skip this step.
- Hot Sauce – Sriracha adds a kick, but you can swap it for sambal oelek or another chili sauce of your choice. Adjust to taste based on your spice preference.
- Lemon Juice & Rice Vinegar – Both add acidity to balance the richness of the cashews and oils.
- Garlic & Ginger – Give the dressing a bold, aromatic depth. Peel the ginger, then chop into 1/2″ chunks.
- Honey – Adds a touch of sweetness to balance the heat and acidity. Can be substituted with maple syrup or omitted.
- Cilantro – Brings freshness. If you’re not a fan, try substituting with basil or skip it.
- Sesame Oil – Adds another layer of aroma that goes great with the cashews.
- Kosher Salt – The recipe calls for kosher salt. If using iodized or sea salt, start with less and adjust to taste.
- Olive Oil – Helps emulsify the dressing and adds richness. A neutral oil like avocado oil can also work.
What to pair this spicy cashew dressing with:
- Spring rolls
- Crispy Rice Bowl
- Cabbage slaw paired with an asian inspired main dish
Spicy Cashew Dressing
This spicy cashew dressing is flavorful, bold, and creamy (without any dairy!), and is perfect for drizzling over grain bowls, roasted vegetables, or as a dip for fresh spring rolls. Makes 1.5 cups
Equipment
- Food Processor
Ingredients
- 2/3 cup cashews, soaked for 10 minutes if you want a smoother dressing
- 2 tablespoons hot sauce, like sriracha
- 1/2 lemon, juiced – 2 tablespoons
- 2 cloves garlic
- 1/2" knob peeled ginger
- 1 tablespoon honey
- 1/3 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 cup cilantro, about ½ bunch
- 1 teaspoon kosher salt
- ⅓ cup olive oil
- Black pepper
Instructions
- Soak the cashews in ⅓ cup of water. As the cashews are soaking, prepare all the other ingredients.
- Make the dressing by combining all the ingredients in a food processor or blender. Blend until smooth, taste and adjust for seasoning as desired.
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