Creamy (Vegan) Basil Salad Dressing

Basil Salad Dressing

When I think of summer I think of basil (and watermelons, biking on the trails, iced tea and dresses). I cannot get enough of the sweet, slightly spicy green herb. It’s excellent in pesto, in stir fries and in any Italian dish. Today though, we are talking about salad dressing. When you are in the mood for something a little more exciting than olive oil and lemon, I suggest making a batch of this and keeping it in your fridge.

This basil salad dressing is creamy, sweet and salty with that delicious signature basil flavor.

Basil Salad Dressing Vegan


1 cup cashews (soaked for at least six hours)
1 cup basil
3/4 cup water (start with 1/2 cup of water and add more depending on desired consistency)
1 teaspoon mustard
2 teaspoons apple cider vinegar (or lemon)
1/2 teaspoon salt


It’s best to soak the cashews for at least six hours to get them soft and more digestible. Once soaked, rinse the cashews. Combine all of the ingredients plus about 1/2 cup of water in a blender or food processor. Blend until super creamy. Add more water if you want it more runny (I used 3/4 cup). Taste and add any ingredients if desired. I noticed that for some salads I wanted a little more flavor (add more apple cider vinegar or lemon and mustard) if needed. Store leftovers in the fridge.

2 Responses to Creamy (Vegan) Basil Salad Dressing

  1. Allyson August 25, 2014 at 4:54 am #

    I made your dressing tonight. I added 2 cloves of garlic, Rosemary, juice of a lemon, & a few more pinches of salt. Yummy & simple over fresh veggies.
    Thank you for sharing.

    P.S. This is a great no-oil way to use up lots of basil.

    • Annalisa August 27, 2014 at 9:12 pm #

      That sounds amazing!!! I will definitely try this when I make it again! Thanks for sharing.

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