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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!
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.
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.
The spicy and creamy elements pair well with deli meats like turkey – taking a simple club sandwich to the next level.
I also love substituting this creamy cashew dressing in place of my lemongrass peanut sauce for grilled meat skewers.
Use this savory cashew dressing as a dip for veggies like carrots, cucumber and celery on a crudité platter.
Store leftover salad dressing in the fridge in an airtight container for up to one week.
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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!