You'll never guess this creamy sauce is completely vegan, and actually made from pureed cashews. To keep it gluten-free, use tamari. Source:, December 2017

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Combine cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.



To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

76 calories; 6.4 g total fat; 1.1 g saturated fat; 90 mg sodium. 83 mg potassium; 3.5 g carbohydrates; 0.4 g fiber; 1 g sugar; 2 g protein; 158 IU vitamin a iu; 3 mg vitamin c; 6 mcg folate; 7 mg calcium; 1 mg iron; 32 mg magnesium;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Absolutely delicious and rich! I used the dressing in a kale carrot and jicama salad. I could've done without the jicama since it was too watery and interfered with the creamy texture. However this is a recipe I will definitely use again! Read More
Rating: 5 stars
This sauce is really quite good. Pleasant rich taste it can be used for many dishes. Read More
Rating: 5 stars
First time I have made a dressing out of cashews. So easy! Only change I made was using coriander instead of parsley. Looking forward to using this on my lunches for the vegan pre made lunch article. Read More
Rating: 5 stars
Literally the most delicious thing ever. I put it on absolutely everything -- salads grain bowls sandwiches etc. Read More