Cheesy Jalapeño Cashew Dressing
A creamy, cheesy, vegan jalapeño cashew dressing perfect for salads and wraps or as a dip. Just 5 minutes, 1 blender, and 9 ingredients required!
Servings 12 (2-Tbsp servings)
Ingredients
- 1 cup raw cashews*
- 3/4 cup water
- 1/4 cup lime juice (or sub lemon juice)
- 2 Tbsp nutritional yeast
- 1 tsp white miso paste (if soy-free, use chickpea miso)
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 3/4 tsp sea salt
- 2 cloves garlic, peeled
- 1 small jalapeño pepper, seeds removed, roughly chopped
Instructions
- Add all ingredients to a high-speed blender and blend on high until super smooth and creamy, about 1-2 minutes.
- Use immediately at room temperature or transfer to a jar and refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more water later on to thin if needed.
- Enjoy with salads, cauliflower wings, wraps, or for dipping veggies. Store leftover dressing covered in the refrigerator for up to 5-7 days.
Video
Notes
*We didn’t find soaking the cashews necessary, but you can soak them, if preferred! If using soaked cashews, you may not need as much water for blending.
*If nut-free, you could try a mix of raw sunflower seeds and hemp hearts, but we haven't tested it this way. Let us know in the comments if you do some experimenting!
*Nutrition information is a rough estimate.
*If nut-free, you could try a mix of raw sunflower seeds and hemp hearts, but we haven't tested it this way. Let us know in the comments if you do some experimenting!
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 (2-Tbsp) serving Calories: 70 Carbohydrates: 5 g Protein: 2.8 g Fat: 4.9 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 171 mg Potassium: 112 mg Fiber: 0.8 g Sugar: 1.2 g Vitamin A: 3 IU Vitamin C: 3.1 mg Calcium: 8 mg Iron: 0.8 mg