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Zesty and Nutty Lemon Cashew Dressing

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The weather has been absolutely gorgeous in Melbourne this week. I have been seizing the opportunity to sit out in the sunshine with a plate of raw foods and a glass of lemon water. I thought I would take advantage before the weather turns and I am rugging up with a bowl of soup!

My food processor has been getting a work out this week; and I have opened more cabbages and bunches of kale than usual! I just can’t go past a bowl of shredded vegetables splashed with a generous drizzle of olive oil, multiple squeezes of lemon juice, and pinch or two of Celtic sea salt. But when the cream dreamer in me longs for something a bit richer, I can’t go past this zesty dressing.

Once again, my beloved cashew comes to the rescue, saving me from a dip in the trough that I know will make me sick. And, of course, no salad of mine would be dressed correctly without inviting some gorgeous olive oil and lemons to the party. Oh, and I must not forget the garlic! Once again, a few simple fresh ingredients save the day, and will keep any combination of raw vegetables dressed to impress. I use this dressing all the time – for raw slaws, green salads, or drizzled on raw or steamed vegetables. Either way, this dressing is a winner. It is gluten free, dairy free, egg free and soy free. 

I have supplied a basic salad dressing blend that will satisfy most palates. But honestly, I let my taste buds dictate my perfect blend. Of course, that depends on the salad, the time of year, and my general mood. You know that I am a tart at heart, so I always squeeze in a lot of lemon juice. Often, I will toss through some extra olive oil, lemon juice and Celtic sea salt to taste at the end – in order to get the balance just right. I am also partial to lots of garlic, so I tend to be quite heavy handed with that too. But as healthy and cleansing as raw garlic is, we all know how anti-social it can be! As my mother constantly reminds me, whenever she samples my blends.

Just blend and taste. Keep adding in more garlic, lemon juice and salt until you get your perfect blend. Another thing to mention is the olive oil. I always use really good quality cold-pressed extra-virgin olive oil because I like the deep rich flavor and nutritional benefits it adds to salads. You might find that a bit too overpowering and opt for a lighter, fruitier olive oil. You will get a creamier consistency if you have a high speed blender. But this dressing tastes gorgeous when made with any blender. You might have a slightly crunchier texture. But it is not going to matter once you mix it through your salad.

Blend up this dressing for your next meal and you won’t be disappointed. It is absolutely deelish!

Raw Vegan Lemon Cashew Salad Dressing

Zesty and Nutty Lemon Cashew Dressing

  • 1 cup cold pressed extra virgin olive oil
  • 1/2 cup raw soaked cashews or blanched raw almonds (for alkaline or Body Ecology)
  • 4 cloves of fresh garlic
  • The juice of 1 lemon – plus more to taste ( I always use more)
  • Pinch of Celtic sea salt. plus more to taste
  1. Throw everything in your blender and puree until smooth and creamy.
  2. Add in more lemon juice, garlic and salt to taste until you reach your perfect blend. Dress and Devour!

Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

Hi tess, i too am a fan of home made dressings! Those bottle varieties just are ugh! This one was amazing. I look forward to trying more of your dressing recipes. Thanks


Oh thanks! I can’t wait to hear what you think of some of the other recipes.

So simple! I loved it.


I would not call myself a whiz in the kitchen like you Blender Girl, but I am learning. Thank you for all of these dressing recipes…They are easy and make feel like a little bit of a pro in the kitchen when friends ask what dressing is on my salads. Thanks again Tess


Oh, you are so sweet Tanyah. These dressings are really great to gaining confidence for making spectacular salads in minutes. SO glad you are enjoying the recipes.

Great post, thanks for this!  By the way, whenever i’m making something like this, I alway use Textuarants


OK. Great. Thanks for sharing :)

Fantastic on a kale salad with dried cranberries!  Thanks!


I made this for a kale salad.  I used blanched almonds (alkaline).  Next time I may add a little more almonds and less olive oil.  It was FANTASTIC!!  It almost tasted like it had cheese in it.  I am going to use it sometime as an alfredo sauce.  So, so good!  Thank you for sharing!


Oh, I am so pleased you enjoyed it. I love this one too.

Love this easy recipe!  Our kids did too.


Awesome. I’m so glad you all enjoyed it :)

How long do you soak the cashews?


You can soak cashews the slow way for 2 hours by covering with filtered water, then rinsing and discarding the soaking liquid. Or, if you’re in a hurry, you can soak the quick way by pouring boiled water over them and soaking for 10 minutes. This method softens them for blending but kills live enzymes.

How long can this salad dressing stays good in the fridge?

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