This vegan Asian Salad Dressing is fresh, creamy, and oil-free. The bright flavor of the ginger is mellowed by the cashews, while rice vinegar and lime add a zesty acidity and soy sauce adds a little umami. Perfect for topping salads or using as a dip.
This Asian Salad Dressing needs just 5 minutes and a few ingredients but it has a ton of wow-factor. Infused with the bright flavors of ginger, lime, and rice vinegar, the creaminess of the cashews, and the richness of the soy sauce, this dressing is perfect for not only topping salads and noodle bowls but also using as a dip for veggies or summer rolls.
You'll love this Asian Salad Dressing recipe because it's:
- Insanely Flavorful
- Quick & Easy
- Vegan / Dairy-free
- Simply Delicious
Is this similar to a Thai peanut salad dressing?
This dressing is similar to a Thai peanut dressing. I'm not the biggest fan of peanut butter, so I prefer the more mellow flavor of the cashews.
Is this gluten-free?
To make this Asian Cashew Dressing gluten-free, be sure to use gluten-free soy sauce or substitute with tamari.
Can this be nut-free?
To make this Asian Salad Dressing without nuts, simply substitute the cashew butter with sunflower seed butter (aka sun butter) or tahini (like in this Tahini Ginger Dressing).
How to make this budget-friendly
I love cashew butter, but it tends to run on the pricer side. However, there are a few ways you can make this Asian Ginger Dressing more affordable.
- Make your own cashew butter using cashew pieces or bulk cashews (both are cheaper.
- Substitute peanut butter for cashew butter.
What is ginger? What are the health benefits of ginger?
Ginger is actually a flowering plant. The ginger root can be dried and ground or freshly grated for flavoring foods. Ginger root has long been used in traditional folk medicine, and modern science supports the claim that it contains a number of health benefits, including:
- reducing hypertension
- easing menstrual cramps and nausea
- reducing migraine pain
- reducing muscle pain
- relieving osteoarthritis pain
- ½ cup cashew butter (or peanut butter)
- ¼ cup water
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger (a thumb-sized piece of ginger, peeled and grated)
- ½ tsp Sriracha sauce
- 2 cloves garlic
- You can substitute powdered ginger for fresh ginger, but the flavor is a little less pronounced.
- For lower sodium, substitute lite soy sauce, miso paste, or tamari for the soy sauce.
- For a more budget-friendly version, substitute peanut butter for the cashew butter.
- To be more allergy-friendly, use sunflower seed butter in place of the cashew butter.
- White wine vinegar can be used in place of the rice vinegar.
- If you don't like spicy food you can leave out the Sriracha.
- Cut off a thumb-sized piece of ginger and peel it with a vegetable peeler or spoon. Grate or mince the ginger until you have 1 tablespoon.
- Peel the garlic cloves.
- Add the ginger, garlic, and all of the other ingredients to a high-speed blender and blitz to combine. The sauce should be smooth in just a few seconds.
- Serve and enjoy right away or store for later.
How to serve
- I love this Asian Salad Dressing drizzled over this Thai Salad or this Rainbow Chickpea Salad.
- This ginger dressing also makes a great dip for summer rolls.
- Use it as the dressing for a Vegan Asian Slaw.
- Omit the added water for a thicker consistency and use as a veggie dip.
- Drizzle over a vegan pad Thai or Vietnamese noodle bowl.
Can I make it ahead?
Definitely! This is an easy make-ahead Asian vinaigrette that can last several days in the fridge.
How to store
- Store in an airtight container in the refrigerator for up to 7 days.
- Freeze in an airtight container for up to 3 months.
- You can also freeze portions in an ice cube tray. Transfer the frozen cubes to a ziplock bag and store for up to 3 months in the freezer.
- Storing this in the refrigerator or freezer will cause the dressing to thicken up a tad, so you might need to mix in a teaspoon or two of water before serving again.
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Asian Salad Dressing (Creamy & Oil-free)
- Peel a thumb-sized piece of ginger with a vegetable peeler or spoon. Grate or roughly chop the ginger until you have 1 tablespoon.
- Peel 2 cloves of garlic.
- Add the ginger, garlic, and all of the other ingredients to a high-speed blender. Blitz to combine.
- Serve and enjoy or store for later.
- For substitutions see the blog post.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!