Cashew Cilantro Dressing

The dressing comes together fast and with minimal ingredients. Cashews get a quick 10 minute boil to soften them up. Then they’re blended on high with cilantro (or dill), water, mustard, lemon juice, miso or soy sauce, salt and pep until creamy.

Since it’s a thicker, creamy dressing, it’s best used with sturdy or crisp greens – think romaine, little gem, iceberg and kale. Add in some raw radish, cabbage, celery, carrot, snap pea, fennel, asparagus, or any other crunchy veg and you’ve got yourself a satisfying salad.


  • ½ cup cup raw cashews

  • ½ cup cup loosely packed cilantro (could sub a different herb here!)

  • ½ cup cup water

  • ¼ cup mustard

  • 3 tbsp tbsp lemon juice

  • 1 tbsp tbsp white miso paste (or sub 2 tsp soy sauce)

  • ¾ tsp tsp salt

  • ½ tsp black pepper


  • In a small pot, add the cashews and enough water to cover. Bring to a boil, then simmer for 5-10 minutes to soften the cashews. Drain and run the cashews under cold water to cool them off.

  • In a high-speed blender, add the cashews, dill, water, mustard, lemon, miso or soy sauce, salt and pepper. Blend on high until totally smooth. If the sauce is too thick, thin it out with some water or more lemon (if it needs more acid). You want it to  be runny, not gloppy (it will thicken as in cools in the fridge). Taste and season with salt or lemon, if needed.

  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. The sauce will thicken in the fridge, so thin out with some water to your desired consistency before using. (Serves 4)

Our go to: Spinach and/or arugula, red cabbage, carrots, and snap peas topped with the cashew cilantro dressing. We add baked sweet potatoes and boiled eggs.

Dressing only

Dressing with spinach, carrots, red cabbage, sugar snap peas, eggs, and sweet potatoes.

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