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    Home » Recipes » All Plant Based Recipes

    Creamy Sesame Salad Dressing

    Published: Sep 16, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A creamy sesame salad dressing that goes on just about anything. Use it as a sauce on burgers or rice bowls, a dressing on coleslaw or salad, or as a dip for rice crackers or raw veggies. This is so good, I was licking it off the spoon!

    Creamy sesame salad dressing being drizzled from a spoon into a small bowl.

    This sesame salad dressing is full of Asian flavors, but it’s not your typical thin soy based dressing. It’s also not a peanut sauce, which is the other way Asian-inspired dressings/sauces are usually made. Don’t get me wrong, I love both of those, but I wanted to create something a little different.

    My southwest Vegan Ranch Dressing is such a hit that I decided to take the idea of using blended cashews as a base and turning it into a different flavor all together. This dressing turned out so delicious that I’m not even joking when I say I was licking it off the spoon. Give it a try and you’ll see what I mean!

    Spoonful of dressing of a wooden cutting board.

    I originally created this recipe as a sauce for my Asian-Inspired Lentil Burger Lettuce Wraps, but I have since discovered that it’s great on soba noodles, rice bowls and as a dip for rice crackers and raw veggies as well. Just like my Vegan Ranch, this Creamy Sesame Salad Dressing is super versatile. What would you like to try it on??

    Sesame salad dressing drizzled over a lentil burger in a lettuce wrap.

    Because I was using this dressing just to drizzle on top of my Lentil Burgers, the recipe only makes ½ cup. If you are using it to dress a coleslaw or for a pot of soba noodles (or if you are like me and “accidentally” consume ¼ cup by licking it directly off the spoon), you may want to double it.

    More vegan sauce recipes

    • Hemp Seed Dressing
    • Pumpkin Seed Pesto
    • Easy Peanut Sauce
    • Creamy Dill Sauce
    • Easy Vegan Cheese Sauce
    • Tahini Goddess Dressing

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    sesame dressing in a blue bowl

    Creamy Sesame Salad Dressing

    A creamy Asian flavored dressing that goes on just about anything. Use it as a sauce on burgers or rice bowls, a dressing on coleslaw or salad, or as a dip for rice crackers or raw veggies. This is so good, I was licking it off the spoon!
    5 from 4 votes
    Print Rate
    Course: Dips, Dressings, Sauces and Spreads
    Cuisine: American, Asian Inspired
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6
    Calories: 83kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • High speed blender

    Ingredients

    • ½ cup raw cashews (soaked for at least 1 to 2 hours if you do not have a high speed blender)
    • ¼ cup rice wine vinegar
    • 1 tablespoons soy sauce or tamari
    • 1 green onion sliced
    • 2 teaspoons sesame oil
    • ½ teaspoon ground ginger
    • 1 clove garlic
    • 1-2 tablespoons pure maple syrup to taste
    • dash of sriarcha
    • salt/pepper to taste
    • 1-2 tablespoon(s) of water to thin if needed

    Instructions

    • Blend all ingredients in a blender until smooth.
    • If you like a thinner dressing, add 1 tablespoon of water at a time and blend again until desired consistency is reached.

    Notes

    ~ This recipe can easily be doubled.
    ~ Store leftovers in an airtight container in the fridge.
     
     

    Nutrition

    Calories: 83kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Reader Interactions

    Comments

    1. Becky says

      February 25, 2022 at 9:16 am

      Question: Do you think I could replace the soaked cashews with a vegan mayo? Thanks!

      Reply
      • Jenn Sebestyen says

        February 25, 2022 at 9:41 am

        Yes, I think that would work. Cashews have a natural sweetness to them that mayo won’t have, so just be sure to taste and adjust seasoning as necessary. Let me know how it turns out!

        Reply
    2. Chay Kaleski says

      June 27, 2021 at 1:11 am

      Hiya

      I was looking for a dressing for my tofu and veg salad and this kicked it out of the park!

      Thank you!!5 stars

      Reply
      • Jenn Sebestyen says

        June 28, 2021 at 9:53 am

        Yay! I’m so glad you enjoyed it, Chay! Thank you for your comment!

        Reply
    3. Hannah says

      March 31, 2021 at 3:13 pm

      Dio you recommend using dark soy sauce or reduced sodium is ok?

      Reply
      • Jenn Sebestyen says

        March 31, 2021 at 5:14 pm

        Reduced sodium is fine.

        Reply
    4. L says

      May 02, 2020 at 4:49 pm

      I think there may be a typo in your recipe. I didn’t notice at first but followed exactly and attempted to fix it. 1/4 cup of vinegar would require quite a bit more oil. I you sure this is correct? It came out tasting like vinegar sauce. I was thinking the cashews would make up for the missing oil but they didn’t. Is it just my taste buds or did I miss an ingredient?

      Reply
      • Jenn Sebestyen says

        May 03, 2020 at 8:42 pm

        It’s correct. You might find vinegar to be a stronger taste than I do. Feel free to use less next time. Sorry it didn’t work out for you.

        Reply
        • Hannah says

          March 31, 2021 at 3:15 pm

          How much less rice vinegar did you do?

        • Jenn Sebestyen says

          March 31, 2021 at 5:14 pm

          Less than what?

    5. Nancy says

      July 10, 2019 at 11:28 am

      This dressing was super simple and delicious. I can’t wait to use it on everything. Thank you so much!5 stars

      Reply
      • Jenn Sebestyen says

        July 10, 2019 at 12:27 pm

        Yes, it’s so versatile! Glad you love it! Thanks, Nancy!

        Reply
    6. Veronica S says

      December 28, 2018 at 4:03 pm

      Hi! I was just wondering how large a serving is? Is it a tablespoon? Or two tablespoons? Thanks!5 stars

      Reply
      • Jenn S. says

        December 28, 2018 at 4:20 pm

        About two tablespoons per serving. Enjoy!

        Reply
    7. Esther says

      May 11, 2018 at 11:01 am

      Love, love, love it… Very delicious and easy to make!5 stars

      Reply
      • Jenn S. says

        May 12, 2018 at 8:07 am

        Thank you, Esther. So glad you love it!

        Reply
    8. Vanessa says

      August 29, 2017 at 10:18 pm

      Hi! This looks really good! Just seeking clarification, you write that the calories is 83kcal per batch and each batch has 6 servings. So does that mean each serving is 1,000 plus calories? Just wondering because the nutrition panel says 83 calories per serving (which is truly ideal).

      Am trying to find a healthier alternative to the store options and this looks perfect other than the possible calorie count. Thanks in advance for your help!

      Reply
      • Jenn S. says

        August 30, 2017 at 7:21 am

        Sorry, the calorie count is per serving. I’ll change the wording now. Enjoy!

        Reply
    9. clare diphillipo says

      September 29, 2015 at 11:51 am

      a large green onion? are you speaking of a scallion? or an onion? I’ve never heard a scallion described this way

      Reply
      • Jenn S. says

        September 29, 2015 at 12:02 pm

        Hi, Clare. Yes, a green onion/scallion. Sometimes I find very slender ones and sometimes they are thicker. It doesn’t really matter though, whatever you have is fine. 🙂 I should change that in the recipe. Thanks for pointing that out!

        Reply
    10. Strength and Sunshine says

      September 16, 2015 at 9:03 am

      I will make it soy-free and then drink this! Hahaha! Cashews and sesame <3 Those nutty creamy flavors are just so good!

      Reply
      • Jenn S. says

        September 16, 2015 at 11:48 am

        I seriously could have drank this for sure!!! So delicious!! Thanks, Rebecca!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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