Skip to Content

Creamy Cashew Salad Dressing {oil-free vinaigrette}

VGFGrF

Salad dressing without oil? Yes! My creamy cashew salad dressing is the solution. This oil-free vinaigrette is naturally vegan and takes about 2 minutes to make in your blender.
Glass bottle filled with creamy cashew dressing. Salad is in the background in a metal dish.

The Best Salad Dressing is a Vinaigrette

I grew up with one version of salad dressing: vinaigrette.

My family ate green salads often. Make that very often. The greens varied (hearts of Romaine, mesclun, bib lettuce, butter lettuce, arugula, red leaf, you name it). But the dressing was constant: 3 parts virgin olive oil, 1 part vinegar, and salt and pepper to taste. It’s perfect, and, creature of habit that I am, it’s still my preferred way to eat salad.

Habits are hard to break, so I opt to bend instead. For example, by making a newfangled, nourishing vinaigrette that simultaneously thrills my taste buds: my Creamy Cashew Salad Dressing (an oil-free vinaigrette).

Metal bowl with gold handles filled with mixed baby lettuce and topped with a cashew based oil-free vinaigrette

How to Make Salad Dressing without Oil

My bendy compromise is a velvety, creamy, oil-free vinaigrette. No magic required, just a blender. And some raw cashews. 

You may have tried one or more bottled, oil-free salad dressings. They taste like despair. Or perhaps you sprinkled your greens with plain vinegar for an aseptic jolt. Life is too short for either option.

Instead, give my delectable dressing a go. Blended raw cashews make a luscious cream (for use in everything from chocolate truffles to alfredo sauce). Thin the cream, add some traditional flavorings and you have the makings of a creamy vinaigrette, ideal for any and all lettuces. 

It’s so creamy and lush, you would swear it has oil, mayonnaise or cream of some sort, but it’s all the result of humble cashews.

Ingredients for Creamy Cashew Salad Dressing

In addition to raw cashews, you will need the following:

  • Vinegar (you pick: red wine, white wine, balsamic, sherry, apple cider, etc).
  • Dijon mustard
  • Garlic
  • Seasonings (salt, pepper, dried herbs, an optional touch of sweetener)

Ingredients for creamy cashew salad dressing, including rawcashews, vinegar, garlic, mustard and herbs

Place all of the ingredients in a blender (high-speed, if you have one) and add 1 and 1/3 cups of cold water. 

Blender filled with the ingredients for cashew salad dressing, before blending

Make the Salad Dressing

How’s this for easy? To make the dressing, blend until completely smooth. I recommend stopping once of twice to scrape the sides of the container for any stray bits.

Taste the dressing and adjust any of the seasonings (more vinegar? more salt? Another clove of garlic?), and blend again, as needed.

Blender filled with the ingredients for cashew salad dressing, after blending

Refrigerate to Thicken the Dressing

The dressing will seem thin immediately after blending. Fear not, it is not quite finished.

The last step is to chill the dressing. Give it at least 2 hours, and then give a brief re-shake or whisk, as needed. It will have a thickness in between a classic oil-based vinaigrette and Ranch dressing.

Gass bottle of creamy cashew salad dressing, close up

Use the dressing on any and all of your favorite salads in the days and weeks to come. It coats lettuce like a dream, but don’t stop there. It’s wonderful on potato salads, slaws, chopped vegetable salads, and drizzled over grilled vegetables. 

Like any vinaigrette, you can adjust the flavorings as much as you like. For example, different dried or fresh herbs, lemon or lime juice in place of all or part of the vinegar, spices, additional sweetness (e.g., for slaws), and more. 

Cashew salad dressing drizzled over mixed baby lettuce in a metal dish

Happy blending, everyone!

Cashews salad dressing drizzled over salad greens

More Delicious Cashew Recipes:

Strawberry Cashew Smoothie

Easy Cashew Mayonnaise (4 ingredients)

Easy Cashew Cheddar Cheese (oil-free)

Cashew Boursin Cheese 

Easy Cashew Cream Cheese

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Glass bottle filled with creamy cashew dressing. Salad is in the background in a metal dish.

Creamy Cashew Salad Dressing {oil-free vinaigrette}


  • Author: Camilla
  • Prep Time: 2
  • Total Time: 2
  • Yield: About 2 cups (16 oz) 1x
  • Diet: Vegan

Description

Love a good vinaigrette, but not the oil? If so, you will go nuts for my creamy cashew salad dressing. This oil-free vinaigrette takes about 2 minutes to make in your blender & keeps for weeks.


Ingredients

Scale
  • 1 cup (150 g/ 5.3 oz) raw cashews
  • 1 and 1/3 cups (325 mL) cold water
  • 3 and 1/2 tablespoons (52 mL) vinegar (I used white wine vinegar)
  • 2 teaspoons Dijon mustard
  • 1 and 1/2 teaspoons dried Italian herbs or herbes de Provence
  • 1 small clove garlic, peeled
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • Optional: 1 teaspoon sweetener (e.g., coconut sugar, maple syrup, cane sugar)

Instructions

  1. Place all of the ingredients in a blender. Process on high until completely blended and smooth, stopping to scrape down the container once or twice (note: the dressing will be fairly thin at this point).
  2. Taste the dressing; adjust any of the seasonings to taste (e.g., salt, pepper, herbs, vinegar, garlic) and re-blend as needed.
  3. Pour the dressing into a jar or other container. Cover and refrigerate for at least 2 hours to thicken.
  4. Shake the container, as needed, to remix the dressing.

Notes

Storage: Store the dressing in an airtight jar or other container in the refrigerator for up to 2 months.

Vinegar Options: You can use the vinegar option you prefer. For example, apple cider vinegar, sherry vinegar, red wine vinegar, or balsamic vinegar.

  • Category: Condiments
  • Method: Blender

Nutrition

  • Serving Size: 2 tablespoons (30 mL)
  • Calories: 46.5
  • Sugar: 0.5 g
  • Sodium: 124 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 2.1 g
  • Fiber: 0.5 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

Keywords: cashew, oil-free free, salad dressing, vinaigrette, vegan, healthy vinaigrette, oil-free salad dressing, salad, creamy

3 vegan raspberry almond flour muffins on a white plate with raspberries
Previous
Raspberry Almond Flour Muffins {vegan, oil-free, gluten-free}
stack of 2 ingredient Coconut Flour Tortillas on a slate plate
Next
2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sarah

Monday 22nd of February 2021

I stumbled onto your website yesterday and made this salad dressing today. It is AMAZING! I used balsamic and had to stop myself from drinking it. I’m so excited to find a good dressing that will keep in the refrigerator.

Camilla

Tuesday 23rd of February 2021

I am so glad you found my site and that you enjoyed the dressing, Sarah!

Natalie

Thursday 4th of June 2020

Oh wow, this looks amazing! I am definitely trying this with balsamic vinegar soon!

Camilla

Thursday 4th of June 2020

I hope you like it, Natalie! I have made it with balsamic, love it :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry