Spicy Cashew Dressing
By Charlie
Published April 4, 2026
This Spicy Cashew Dressing is creamy and rich with a mild kick from the sriracha. This is a vegan recipe, and pairs well with salads and bowls, such as our Miso Salmon Bowl.
Why This Recipe Works
- The cashews replace dairy while maintaining a dressing that is creamy and naturally high in fat.
- Soaking the cashews in water helps to soften the nuts, giving the final dressing a smooth and creamy texture.
- The dressing has a balance of fat, acid, and heat from the fat of the cashews and oil, the acidity of the rice vinegar and lime juice, and heat from the sriracha.
- Letting the dressing rest for a few minutes after blending allows the flavors to meld and the blended cashews to thicken.
Spicy Cashew Dressing
Equipment
- blender
Ingredients
- ½ cup raw cashews
- ¼ cup water
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 tsp soy sauce
- 2 tsp maple syrup
- 2 tsp sesame oil
- ½ oz lime juice
Instructions
- Soak the raw cashews in the water for 30 minutes until slightly soft.
- Add the cashews with the water to a blender. Add the rice vinegar, sriracha, soy sauce, maple syrup, sesame oil, and lime juice and blend until smooth and even.
Notes
- This dressing goes great in our Miso Salmon Bowl.
Frequently Asked Questions
Do I need to soak the cashews before blending?
Yes, this allows the cashews to soften so that the mixture becomes completely smooth after blending. Not soaking the cashews can lead the dressing to become gritty with chunks of cashew. If you are short on time, you can soak the cashews in hot water for 5-10 minutes before blending.
Can I make this dressing without a blender?
Yes, a food processor can also work well.
Can I make this dressing less spicy?
Yes, try adding less sriracha or adding slightly more maple syrup to balance the heat.
Can I substitute for the cashews?
Yes, almonds, sunflower seeds, or tahini can all work in this dressing, although they will give different flavors and textures.