I love this recipe because it is quick, flavorful, and versatile. I enjoy how the cashews create a rich and creamy base without needing any dairy. The jalapeño adds just the right amount of heat, while the lime juice keeps everything fresh and balanced. I also like that I can adjust the consistency easily depending on how I want to use it.
Ingredients
1 cup raw cashews 3/4 cup water 1/4 cup lime juice (or substitute 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
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I add all the ingredients into a high-speed blender.
I blend on high for about 1–2 minutes until the mixture becomes completely smooth and creamy.
I use it immediately or transfer it to a jar and refrigerate it for a few hours to let it thicken. If it becomes too thick, I stir in a little extra water to reach my desired consistency.
I serve it with salads, wraps, roasted vegetables, or as a dip.
Servings and timing
I usually get about 12 servings from this recipe. It takes me around 5 minutes total to prepare, making it a very quick option.
Variations
I sometimes reduce the jalapeño if I want a milder dressing or leave some seeds in for extra heat. I also like adding a bit more nutritional yeast for a stronger cheesy flavor. If I want a thinner dressing, I increase the water slightly.
storage/reheating
I store the dressing in a sealed container in the refrigerator for up to 5–7 days. I stir it before using since it can thicken over time. I do not reheat it because it is meant to be served chilled or at room temperature.
FAQs
Do I need to soak the cashews?
I can soak them if I do not have a high-speed blender, which helps achieve a smoother texture.
How spicy is this dressing?
I find it mildly spicy, but I can adjust the heat by changing the amount of jalapeño.
Can I make it without miso paste?
I can skip it, but I like how it adds depth and a slightly savory flavor.
What can I use this dressing for?
I use it on salads, grain bowls, wraps, and as a dip for vegetables or snacks.
Can I freeze this dressing?
I do not usually freeze it because the texture can change, and it is quick enough to make fresh.
Conclusion
I like making this cheesy jalapeño cashew dressing because it is simple, creamy, and packed with flavor. I enjoy how easily it comes together and how it adds a bold, slightly spicy touch to so many different dishes.
Creamy Cheesy Jalapeño Cashew Dressing made with raw cashews, garlic, and a spicy jalapeño kick. A bold and flavorful vegan dressing perfect for salads and dipping.
Author:Emma
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Yield:12 servings
Category:Condiment / Dressing
Method:Blending
Cuisine:Vegan / American
Diet:Vegan
Ingredients
1 cup raw cashews
¾ cup water
¼ cup lime juice (or lemon juice)
2 tablespoons nutritional yeast
1 teaspoon white miso paste (use chickpea miso for soy-free)
1 teaspoon Dijon mustard
1 teaspoon maple syrup
¾ teaspoon sea salt
2 cloves garlic, peeled
1 small jalapeño pepper, seeds removed and roughly chopped
Instructions
Add all ingredients to a high-speed blender.
Blend on high for 1–2 minutes, until smooth and creamy.
Use immediately or transfer to a sealed jar and refrigerate for 3–4 hours to chill and thicken.
If needed, add a little water after chilling to reach your desired consistency.
Notes
Soaking cashews in warm water for 10–15 minutes can help achieve an extra smooth texture.
Adjust jalapeño amount depending on desired spice level.
Great as a dip, salad dressing, or sauce for wraps and roasted veggies.
Store in the refrigerator for up to 5–7 days.
