This 7 ingredient Spicy Cashew Dressing is full of bold asian flavors, super creamy, and only takes about 15 minutes to make. It is also vegan, gluten-free, and dairy-free.
Spicy cashew dressing became super popular when Trader Joe’s released a spicy cashew butter dressing of their own. Popular salad chain Sweetgreen also has one on their menu.
Specialty dressings like this can be super expensive so I created one that requires minimal ingredients and can be made easily at home.
If you love copycat recipes, you will love this Starbucks Iced White Mocha Recipe or my Copycat Panera Greek Salad Recipe.
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Why You’ll Love This Recipe
- Creamy - The combination of the cashews and oil make this dressing super smooth and creamy without any dairy.
- Spicy - The sauce has a kick! I would say it's spice level is medium.
- Easy - This recipe takes only 15 minutes to make.
- Bold Asian flavors - The sesame oil, coconut aminos, lime juice, garlic, and red pepper give this sauce a bold and rich flavor.
- Versatile - Use this dressing on buddha bowls, tacos, salads, sandwiches, or wraps. The options are endless!
- Minimal ingredients - This dressing only requires 7 ingredients, plus water.
- Allergen free - This recipe is gluten-free, dairy-free, and vegan. Be sure to always check your specific ingredients labels.
Ingredients & Substitutions
- Cashews: Be sure to use whole raw unroasted unsalted cashews. These are best for soaking.
- Coconut Aminos: I highly recommend using coconut aminos for this recipe. They have a nice flavor and sweetness that pair well with the other ingredients. In a pinch, you can use soy sauce, but I recommend starting with 2-3 Tablespoons and tasting the dressing so it does not become too salty. You will also need to add some honey or maple syrup to make up for the sweetness that the coconut aminos provide.
- Toasted Sesame Oil: You must use toasted. It will be darker and color and has a much better flavor. Regular (lighter colored) sesame does not have much flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Spicy Cashew Dressing
Quick Overview
- Soak cashews.
- Blend all ingredients until smooth.
Step by Step Instructions
Keep blending until the nuts have completely broken down.
Step 1: Place the cashews in a small bowl. Using a kettle or the stovetop, boil enough water to cover the cashews. Pour the boiling water over the cashews so they are completely covered. Soak for 15 minutes.
Step 2: In a small blender or food processor, add the coconut aminos, lime juice, avocado oil, sesame oil, lime juice, red pepper, and garlic. Drain the soaked cashews and add them to the blender as well.
Step 3: Blend until smooth and add salt if needed. Add 1-2 Tablespoons of water as needed to thin the dressing to the desired consistency.
Recipe Serving Suggestions
Spicy cashew dressing is super versalite and can be used to flavor a variety of dishes, such as:
- Rice or buddha bowls
- Salad or slaws
- Noodles
- Wraps
- Sandwiches
- Tacos
It is also a great dipping sauce for roasted potatoes, vegetables, or french fries.
Expert Tips & Variations
- Soak the cashews. This helps them blend better and makes the sauce creamier.
- Taste as you go. I usually add a small pinch of salt to the dressing, but be sure to taste it before you do.
- Add water as needed. Depending on what you are using the dressing on, you may want the consistency to be thicker or thinner. Add as much or as little water to achieve this.
- Reduce the spice. If you do not want the dressing to be spicy, add only ¼ teaspoon of red pepper or even less depending on how sensitive you are.
Recipe FAQs
The cashews themselves do not have a strong flavor and are pretty neutral. The dressing tastes like the other ingredients added in (coconut aminos, sesame oil, lime juice, garlic, red pepper, etc.).
It was last in the refrigerator for 3-4 days since it does not have any preservatives like the store-bought ones. This is why I recommend making it in small batches.
You can purchase it at Trader Joe’s or Sweetgreen.
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Spicy Cashew Dressing
Ingredients:
- ⅓ cup raw cashews*
- ¼ cup coconut aminos*
- 1 ½ Tablespoons lime juice
- 2 Tablespoons avocado oil
- 1 Tablespoon toasted sesame oil*
- ½ teaspoon crushed red pepper flakes
- 2-3 cloves garlic
Instructions:
- Place the cashews in a small bowl. Using a kettle or the stovetop, boil enough water to cover the cashews. Pour the boiling water over the cashews so they are completely covered. Soak for 15 minutes.
- In a small blender or food processor, add the coconut aminos, lime juice, avocado oil, sesame oil, lime juice, red pepper, and garlic. Drain the soaked cashews and add them to the blender as well.
- Blend until smooth and add salt if needed. Add 1-2 Tablespoons of water as needed to thin the dressing to the desired consistency.
Notes:
- Cashews: Be sure to use whole raw unroasted unsalted cashews. These are best for soaking.
- Coconut Aminos: I highly recommend using coconut aminos for this recipe. They have a nice flavor and sweetness that pair well with the other ingredients. In a pinch, you can use soy sauce, but I recommend starting with 2-3 Tablespoons and tasting the dressing so it does not become too salty. You will also need to add some honey or maple syrup to make up for the sweetness that the coconut aminos provide.
- Toasted Sesame Oil: You must use toasted. It will be darker and color and has a much better flavor. Regular (lighter colored) sesame does not have much flavor.
- Soak the cashews. This helps them blend better and makes the sauce creamier.
- Taste as you go. I usually add a small pinch of salt to the dressing, but be sure to taste it before you do.
- Add water as needed. Depending on what you are using the dressing on, you may want the consistency to be thicker or thinner. Add as much or as little water to achieve this.
- Reduce the spice. If you do not want the dressing to be spicy, add only ¼ teaspoon of red pepper or even less depending on how sensitive you are.
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