Cheesy Jalapeño Cashew Dressing
A smooth vegan cashew dressing with jalapeño, lime, nutritional yeast, white miso, Dijon, maple syrup, and garlic, ready in five minutes.
Cashews provide the creamy body while nutritional yeast and white miso create a savoury, cheese-like depth without dairy. Lime keeps the dressing bright, maple balances the acidity, and a seeded jalapeño supplies fresh, controlled heat.
Instructions
- 1
Put the cashews, water, lime juice, nutritional yeast, white miso, Dijon mustard, maple syrup, salt, garlic, and chopped jalapeño in a high-speed blender. Blend on high for 1–2 minutes, until completely smooth and creamy with no cashew pieces remaining.
2 min
- 2
Serve immediately at room temperature, or transfer to a clean jar and refrigerate for 3–4 hours to chill. If it thickens more than desired, stir or blend in a little additional water.
- 3
Use with salads, cauliflower wings, wraps, or raw vegetables. Cover leftovers and refrigerate for up to 5–7 days; do not freeze.
Ago's Notes
- A high-speed blender produces the smoothest result. The source does not require soaking the cashews; with a less powerful blender, soak them first and reduce or adjust the water as needed.
- Remove the jalapeño seeds as directed for gentle heat. Wear gloves if your skin is sensitive and avoid touching your eyes after handling the pepper.
- Lemon juice may replace the lime juice. For a soy-free variation, use chickpea miso instead of white soy miso and check every packaged ingredient.
- Serve immediately at room temperature or chill for 3–4 hours. Chilling is optional and is not included in the five-minute total time.
- The dressing thickens in the refrigerator. Stir or blend in a little water before serving until it returns to a pourable consistency.
- Keep covered in the refrigerator for 5–7 days. The source does not recommend freezing.
Use as a salad dressing, wrap sauce, vegetable dip, or accompaniment for cauliflower wings.
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