Sweetgreen Copycat Spicy Cashew Dressing Recipe (Quick & Easy)
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This creamy spicy cashew dressing is inspired by one of my favorite dressings at Sweetgreen. No matter what salad I get I always order a side of the dressing to dip bread into. While some cashew salad dressings require soaking of the nuts or use of cashew butter, this recipe is easy and only requires the ingredients to be tossed into a blender or food processor. It’s creamy, it’s a little spicy and it’s perfect for serving with your favorite salads, spreading on sandwiches and dipping grilled meats like satays. The recipe is also naturally vegan with no swaps or substitutions needed! One of my favorite ways of serving this cashew dressing is over this vegetarian roasted broccoli grain bowl.
Ingredients You’ll Need for Spicy Cashew Dressing
- Cashews – I blend whole roasted, unsalted cashews which gives this dressing it’s nutty flavor and creamy texture.
- Grapeseed oil – Grapeseed is a great neutral oil to use in dressings so the other ingredients can shine. But if you can’t find grapeseed oil, substitute with vegetable or canola oil. An oil like olive oil will have too much of an overpowering flavor.
- Sambal oelek – This spicy Southeast Asian chili sauce adds a sweet and spicy kick to most foods and can also be found in the international section of most grocery stores. Substitute with sriracha if you cannot find sambal.
- Rice vinegar – Rice vinegar, made from a process of fermenting rice, is more mellow than other vinegars and balances the dressing.
- Soy sauce – I also add reduced sodium soy sauce to this recipe. That way I can control the salt, adding more if needed. Easily swap with tamari or coconut aminos for a gluten free option.
- Ginger – Grated fresh ginger provides a zesty flavor.
- Garlic – Fresh garlic rounds out the dressing, making the flavor more complex.
- Crushed red pepper – Store-bought red pepper flakes are made from dried and crushed whole red peppers, typically cayenne peppers.
- Cilantro – The cilantro is added to the sauce last so it is not fully incorporated into the dressing.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Serve Spicy Cashew Dressing
- Salad – Toss the dressing with simple kale or wild arugula salad served topped with chicken for a quick and easy meal. The dressing can also be used for more complex grain bowls like this one with roasted broccoli and chickpeas.
- Sandwiches – The spicy and creamy elements pair well with deli meats like turkey – taking a simple club sandwich to the next level.
- Satays – I also love substituting this creamy cashew dressing in place of my lemongrass peanut sauce for grilled meat skewers.
- Veggies – Use this savory cashew dressing as a dip for veggies like carrots, cucumber and celery on a crudité platter.
How to Make Spicy Cashew Dressing (Step-by-Step)
Add the cashews, oil, sambal, rice vinegar, lime, soy sauce, ginger, garlic, and ¼ cup of warm water to a blender and then blend until smooth.
Add the cilantro and red pepper and continue to pulse until combined but the red pepper is still visible.
Use or store refrigerated in airtight containers for up to one week.
How to store leftover dressing
Store leftover salad dressing in the fridge in an airtight container for up to one week.
Swaps and substitutions
- For a smoother consistency, soak the cashews before blending for 20 minutes.
- Swap with tamari or coconut aminos for a gluten free option.
- If you prefer a bit of a sweeter dressing, add 1 tablespoon of maple syrup.
FAQ – Frequently Asked Questions
Soak the cashews in warm water for 20 minutes to soften them for a smoother consistency. This is especially helpful if your blender isn’t high-powered.
Yes! Cashew butter works as a shortcut and still gives you that creamy texture, though slightly less nutty depth than whole roasted cashews.
The base recipe is already vegan. To make the recipe gluten-free, swap soy sauce for tamari or coconut aminos.
It’s versatile! Drizzle it over grain bowls, use it as a sandwich spread, dip for veggies, marinade for tofu or chicken, or pair with crispy rice bowls for that Sweetgreen-style flavor at home.
Store leftover salad dressing in the fridge in an airtight container for up to one week.
Other Recipes to Try
If you enjoy this spicy cashew dressing recipe, I also recommend checking out these:
Made this recipe? Be sure to rate it and drop a comment below! Your feedback means everything (and helps others find it too)!
Sweetgreen Copycat Spicy Cashew Dressing Recipe (Quick & Easy)
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Ingredients:
- 1 cup unsalted whole cashews
- ½ cup grapeseed oil
- 2 tablespoons sambal oelek
- 2 tablespoons rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon soy sauce
- 2 teaspoons minced ginger
- 1 clove garlic, chopped
- ¾ packed cup cilantro
- 1 teaspoon crushed red pepper
Instructions:
- Add the cashews, oil, sambal, rice vinegar, lime, soy sauce, ginger, garlic, and ¼ cup of water to a blender and blend until smooth.
- Add the cilantro and red pepper and continue to pulse until combined but the red pepper is still visible.
- Use or store refrigerated in airtight containers for up to one week.
Notes:
Nutrition:
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This recipe was so good! I love the spicy cashew dressing at sweetgreen and this tastes exactly like it. This will definitely be my new go-to dressing!
Thanks so much Megan!!
I’m addicted to this!
YAY!! Such a good one for salads or just for dipping veggies!
I make this weekly and put it on sandwiches, breakfast burritos, or just eat it as a dip with pita chips. It’s delicious!
So happy to hear that!! I love it as a dip too!