Go ahead, Ranch. There’s a new creamy dressing in town that’s stealing our hearts! This cheesy Jalapeño Cashew Dressing is a new addition to salads, wraps and vegetable dips. It’s savory, creamy, and slightly spicy!
bonus? It just comes with 5 minutes with 9 simple ingredients. Grab your blender. Let’s do it like this!
Ingredients for Cashew Nut Dressing
- cashew nuts – This versatile nut creates a rich, creamy base with a naturally oil-free, neutral flavor that lets other flavors shine!
- water – The key to turning cashews into the texture of your dressing.
- lime juice – A generous amount of lime (or lemon) juice will give the dressing the brightness you want.
- Nutritional yeast + soybean paste + Dijon mustard + sea salt – The combination of umami and salty flavors gives this dressing a “taste” that makes you want to drink it straight from the blender. You have been warned! 😉
- maple syrup – Includes a little maple syrup to balance the flavors, especially the acidity of the lime.
- Garlic + Jalapeno – These two ingredients add flavor and aroma! The right amount keeps the dressing well balanced and not overly spicy or bitter.
How to Make Vegan Cashew and Jalapeno Dressing
Once your ingredients are ready, your dressing will be ready in no time! Add everything to a high speed blender and Blend for 1-2 minutes until very creamy and smooth.. You don’t need to soak the cashews, but you can adjust the amount of water as needed!
If your dressing isn’t completely smooth, here are some troubleshooting tips:
- Are you using a quality, high-speed blender? Some blenders are not powerful enough to blend cashews to a completely creamy texture. We have had success using Vitamix, Blendtec, and NutriBullet. If you want to make nut-based dressings, dairy-free milk, vegan cheesecakes and similar recipes, it’s definitely worth investing in a high-quality machine! Check out our full blender review here for recommendations.
- Is the amount of dressing sufficient to cover the blade?? If the ingredients don’t completely cover the blender blades, the machine may have trouble achieving a smooth texture. Try doubling the ingredients or using a smaller blender like the NutriBullet.
We think you will love this dressing! that:
creamy
“Cheap”
savory
balanced
Subtly spicy
variable
& It’s really quick and easy!
Add flavor and richness to salads, wraps, vegetables or as a dip for chips. This dressing is especially amazing paired with our new taco salad recipe coming soon, or with our Crispy Breaded Cauliflower Wings or Chickpea Shawarma Sandwiches!
More Homemade Vegan Salad Dressings
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 12 (2 tablespoons)
- 1 cup Raw cashews*
- 3/4 cup water
- 1/4 cup lime juice (or sub lemon juice)
- 2 table spoon nutritional yeast
- 1 teaspoon white soybean paste (If you don’t have soy sauce, use chickpea soybean paste)
- 1 teaspoon Dijon Mustard
- 1 teaspoon maple syrup
- 3/4 teaspoon sea salt
- 2 cloves garlic, peeled
- 1 small Jalapeno pepper, seeds removed and roughly chopped
- Place all ingredients in a high-speed blender and blend until very smooth and creamy, about 1-2 minutes.
Use immediately at room temperature or bottle and refrigerate for 3 to 4 hours. If you leave it in the refrigerator, it will thicken, so you can add more water to thin it later if necessary.
- Enjoy with salads (coming soon!), cauliflower wings, wraps, or as a dip for vegetables. Store remaining dressing, covered, in the refrigerator for up to 5 to 7 days.
*I didn’t think you had to soak cashews, but you can if you want! If you are using soaked cashews, you may not need as much water when blending.
*If you don’t have nuts, you can try a mixture of raw sunflower seeds and hemp hearts, but I haven’t tested this method. If you experiment, let us know in the comments!
*Nutritional information is a rough estimate.
clothing material: 1 (2 tablespoons) provided calorie: 70 carbohydrate: 5 g protein: 2.8 g province: 4.9 g Saturated Fat: 0.9 g Polyunsaturated fat: 0.9 g Monounsaturated fat: 2.6 g Trans fat: 0 g Cholesterol: 0 mg sodium: 171 mg potassium: 112 mg fiber: 0.8 g sugar: 1.2 g Vitamin A: 3 IU Vitamin C: 3.1 mg calcium: 8 mg steel: 0.8 mg
