Sesame Soy Asian 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!
Some of you may have gotten a sneak peak at this Creamy Sesame Soy Asian Dressing the other day when I accidentally hit Publish instead of Save Draft as I was loading the pictures into this post. Oops! My apologizes for the random e-mail with photos only. But, I think this dressing is worth the wait. It’s 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 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 Creamy Cumin 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!
I originally created this recipe as a dressing/sauce for some Asian Lentil Burger Lettuce Wraps (What? Yes! Recipe coming soon!), 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 Cumin Ranch, this Creamy Sesame Soy Asian Dressing is super versatile. What would you like to try it on??
Because I was using this dressing just to drizzle on top of my Asian Burgers, the recipe only makes 1/2 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 1/4 cup by licking it directly off the spoon), you may want to double it. 🙂
Sesame Soy Asian Dressing
I hope you love this Creamy Asian Dressing as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1/2 cup raw cashews (soaked for 1-2 hours if you do not have a high speed blender)
- 1/4 cup rice wine vinegar
- 1 tbsp soy sauce (or tamari, for gluten free)
- 1 green onion (rough chopped)
- 2 tsp sesame oil
- 1/2 tsp ground ginger
- 1 clove garlic
- 1-2 tbsp pure maple syrup
- dash of sriarcha
- salt/pepper to taste
- 1-2 tbsp of water to thin (if desired)
- Blend all ingredients in a blender until smooth.
- If you like a thinner dressing, add 1 tbsp water at a time and blend again until desired consistency is reached.
~This recipe can easily be doubled.
~Store leftovers in an airtight container in the fridge.
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