If you’re looking for a creamy dressing that’s dairy-free, oil-free, and packed with flavour, this vegan basil cashew dressing is a game-changer. Made with just a handful of pantry staples and fresh basil, it brings together richness, brightness, and a hint of sweetness in one beautifully smooth blend. Whether you’re trying to eat more plant-based or simply want to avoid store-bought dressings with preservatives and additives, this homemade version delivers both nourishment and taste.
What makes this dressing stand out is its versatility. The soaked cashews give it a natural creaminess without any need for mayonnaise or cream, while the garlic and lemon juice add a zesty kick. A small touch of sweetener rounds out the flavours without overpowering the freshness of the basil. You can use it as a salad dressing, a dip, a sandwich spread, or even as a finishing drizzle over warm roasted veggies or grain bowls.
It’s also easily customisable – swap basil for coriander or dill, add a green chilli for heat, or blend in some avocado for a richer texture. Think of it as your go-to base for flavourful, plant-forward meals.
Creamy vegan cashew dressing
Email Share on FacebookIngredients
- ½ cup cashew nuts soaked in warm water for 30 minutes
- ½ cup water
- 1 garlic clove
- 1 tbsp fresh basil leaves
- 2 tbsp lemon juice
- 1 tsp maple syrup honey or a few drops liquid stevia (use maple or stevia for vegan)
- Salt to taste
Instructions
Step 1
- Drain the soaked cashews and discard the soaking water.
Step 2
- Add cashews, water, garlic, basil, lemon juice, sweetener and salt to a blender.
Step 3
- Blend until smooth and creamy.
Step 4
- Taste and adjust salt, lemon juice or sweetener if needed.
Step 5
- Store in a glass jar in the fridge for up to 4 days.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
If you’re looking for a creamy dressing that’s dairy-free, oil-free, and packed with flavour, this vegan basil cashew dressing is a game-changer. Made with just a handful of pantry staples and fresh basil, it brings together richness, brightness, and a hint of sweetness in one beautifully smooth blend. Whether you’re trying to eat more plant-based or simply want to avoid store-bought dressings with preservatives and additives, this homemade version delivers both nourishment and taste.
What makes this dressing stand out is its versatility. The soaked cashews give it a natural creaminess without any need for mayonnaise or cream, while the garlic and lemon juice add a zesty kick. A small touch of sweetener rounds out the flavours without overpowering the freshness of the basil. You can use it as a salad dressing, a dip, a sandwich spread, or even as a finishing drizzle over warm roasted veggies or grain bowls.
It’s also easily customisable – swap basil for coriander or dill, add a green chilli for heat, or blend in some avocado for a richer texture. Think of it as your go-to base for flavourful, plant-forward meals.
Creamy vegan cashew dressing
Email Share on FacebookIngredients
- ½ cup cashew nuts soaked in warm water for 30 minutes
- ½ cup water
- 1 garlic clove
- 1 tbsp fresh basil leaves
- 2 tbsp lemon juice
- 1 tsp maple syrup honey or a few drops liquid stevia (use maple or stevia for vegan)
- Salt to taste
Instructions
Step 1
- Drain the soaked cashews and discard the soaking water.
Step 2
- Add cashews, water, garlic, basil, lemon juice, sweetener and salt to a blender.
Step 3
- Blend until smooth and creamy.
Step 4
- Taste and adjust salt, lemon juice or sweetener if needed.
Step 5
- Store in a glass jar in the fridge for up to 4 days.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
