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A creamy sesame salad dressing that goes on just about anything. Use it as a dressing on salad or coleslaw, as a sauce on burgers or rice bowls, or as a dip for rice crackers or raw veggies.
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This sesame salad dressing is inspired by Asian flavors, but it’s not the typical thin soy based dressing. It’s also not a peanut sauce, which is another traditional Asian-inspired sauce.
My southwest Vegan Ranch Dressing is such a hit that I decided to take the idea of using blended cashews as a base and turn it into a different flavor. This dressing turned out so delicious that I was licking it off the spoon. Give it a try and you’ll see what I mean!
Ingredients you need
Ingredient notes and substitutions
Cashews ~ Raw cashews blend up super creamy. You’ll need to soak them in hot water first to ensure the best consistency. If you have a high-speed blender, a 20 to 30 minute soak is enough. If you have a regular blender, I suggest soaking for longer, even overnight.
Rice vinegar ~ Rice vinegar has a mild acidity and subtle sweetness. It is a common ingredient in Asian cooking for stir fries and sauces. I don’t recommend substituting.
Soy sauce ~ Soy sauce, liquid aminos, and tamari can all be used interchangeably. Use the one you have. If you need a gluten-free option, choose liquid aminos or a gluten-free tamari.
Sesame oil ~ Personally I prefer toasted sesame oil for a deeper, richer flavor. You can also use regular sesame oil, but it’s not as strong, so you may need more to bring those flavors through.
Spices ~ A little ground ginger, salt, and pepper is all you need.
I wanted this salad dressing to be more sesame forward than ginger, which is why I used ground ginger. However, if you have fresh ginger, feel free to throw that in there instead. Be aware that fresh ginger is more pungent than ground, so start with a small amount, maybe 1 teaspoon grated, and add more if needed.
Sweetener ~ A bit of pure maple syrup balances the flavors nicely.
Extras ~ Feel free to add a dash or two or sriracha or hot sauce to this sesame dressing if you like a kick of heat. A squeeze of fresh lime juice might be nice as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
1 Add all in ingredients to a high-speed blender.
2 Blend until smooth and creamy.
Note: I do not recommend using a food processor for this recipe as it may leave the dressing a little chunky or gritty.
Serving suggestions
I originally created this recipe as a sauce for my Asian-Inspired Lentil Burgers, but I have since discovered that it’s great on soba noodles, rice bowls, baked tofu, vegetables (like these garlic green beans), and as a dip for rice crackers and raw veggies as well.
And, of course, you can use this Sesame Salad Dressing over leafy greens or slaw!
Storage
Make ahead: Cashews can be soaked overnight before you plan to make the dressing. You can also make the whole recipe a day or two before you plan to use it.
Fridge: This sesame salad dressing will keep in an airtight container or mason jar in the fridge for 4 to 5 days.
Freezer: You can also freeze this dressing for up to 3 months. Thaw in the fridge overnight. The texture will likely be clumpy after thawing. Reblend in the blender, whisk it very well, or shake vigorously in mason jar with a tight fitting lid. If it’s too thick, add a drizzle of water when reblending.
Pro tip and tricks
~ Use raw cashews, not roasted.
~ Soak the cashews in hot water for 20 to 30 minutes to ensure they blend up smooth and creamy.
~ If you do not have a high-speed blender, like a Vitamix or Blendtec, I suggest soaking the cashews for a longer period of time, even overnight (in the fridge).
~ Use toasted sesame oil for a deeper, richer flavor. If you have regular sesame oil, you may need to add a bit more for best flavor.
~ Add water 1 tablespoon at a time, as needed, until the desired consistency is reached.
~ For a gluten-free option, use gluten-free tamari instead of soy sauce.
~ For a nut-free option, try using raw sunflower seeds.
~ This recipe can easily be doubled.
FAQs
If you have a high-speed blender, you may be able to get away with not soaking the cashews. However, I recommend at least 20 minutes in hot water just to ensure a perfectly smooth, creamy texture. If you are working with a regular blender, not a high-speed blender, you must soak the cashews.
Yes, you can omit the onion and garlic, if needed. The taste may not be as flavorful or balanced. Always taste and adjust seasonings as necessary.
I love the flavor of toasted sesame oil, so I have never tried an oil-free version. However, you can try substituting some of the cashews for toasted sesame seeds. The sesame flavor will likely not be as pronounced. Taste and adjust seasoning as necessary.
More vegan sauce recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy Sesame Salad Dressing
Recommended Equipment
Ingredients
- ½ cup raw cashews soaked for 20 to 30 minutes in hot water then drained
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or gluten-free tamari
- 1 tablespoon toasted sesame oil or more to taste
- 1-2 tablespoons pure maple syrup to taste
- 1 green onion sliced
- 1 clove garlic
- ½ teaspoon ground ginger
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2-3 tablespoons water to thin, if needed
Instructions
- Blend all ingredients in a blender until smooth.
- If you like a thinner dressing, add water 1 tablespoon at a time and blend again until desired consistency is reached.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Larissa
Hi, I usually never make my own salad dressings, but want to try now. When you mix everything into the blender do you drain the cashews that’s been soaking in the water or you add the water to the blender too?
Jenn Sebestyen
Yes, drain them. I will change the instructions to make them more clear. Enjoy!
Becky
Question: Do you think I could replace the soaked cashews with a vegan mayo? Thanks!
Jenn Sebestyen
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!
Chay Kaleski
Hiya
I was looking for a dressing for my tofu and veg salad and this kicked it out of the park!
Thank you!!
Jenn Sebestyen
Yay! I’m so glad you enjoyed it, Chay! Thank you for your comment!
Jenn Sebestyen
Reduced sodium is fine.
L
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?
Jenn Sebestyen
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.
Jenn Sebestyen
Less than what?
Nancy
This dressing was super simple and delicious. I can’t wait to use it on everything. Thank you so much!
Jenn Sebestyen
Yes, it’s so versatile! Glad you love it! Thanks, Nancy!
Veronica S
Hi! I was just wondering how large a serving is? Is it a tablespoon? Or two tablespoons? Thanks!
Jenn S.
About two tablespoons per serving. Enjoy!
Esther
Love, love, love it… Very delicious and easy to make!
Jenn S.
Thank you, Esther. So glad you love it!
Jenn S.
Sorry, the calorie count is per serving. I’ll change the wording now. Enjoy!
Jenn S.
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!
Jenn S.
I seriously could have drank this for sure!!! So delicious!! Thanks, Rebecca!