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

Sylvia Fountaine
Source:, December 2017


Recipe Summary

10 mins
10 mins


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; protein 2g 4% DV; carbohydrates 3.5g 1% DV; dietary fiber 0.4g 2% DV; sugars 0.7g; fat 6.4g 10% DV; saturated fat 1.1g 5% DV; cholesterolmg; vitamin a iu 158.1IU 3% DV; vitamin c 3.3mg 6% DV; folate 5.9mcg 2% DV; calcium 7.1mg 1% DV; iron 0.8mg 5% DV; magnesium 32.3mg 12% DV; potassium 82.7mg 2% DV; sodium 90mg 4% DV; thiamin 0.1mg 5% DV.

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
This sauce is really quite good. Pleasant rich taste it can be used for many dishes. Read More
Rating: 5 stars
Literally the most delicious thing ever. I put it on absolutely everything -- salads grain bowls sandwiches etc. Read More
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
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