Creamy Sesame Salad Dressing Recipe for Flavorful Salards

This sesame dressing is inspired by Asian flavors but isn’t a thin, soy-based vinaigrette or a peanut sauce. It’s rich and creamy thanks to blended cashews, offering a versatile, satisfying texture and a pronounced sesame character.

The idea grew from a popular southwest vegan ranch that uses cashews as a creamy base. I adapted that technique with different seasonings to create this sesame version—so tasty you might find yourself licking the spoon. Try it and adjust to your taste.

Cashews – Raw cashews create a smooth, creamy base. Soak them first: 20–30 minutes in hot water if you have a high-speed blender, or longer (even overnight) for a regular blender to ensure a velvety texture.

Rice vinegar – Provides mild acidity and subtle sweetness typical in Asian-style dressings. It’s the recommended choice.

Soy sauce – Soy sauce, tamari, or liquid aminos all work. Choose gluten-free tamari or liquid aminos if you need a gluten-free option.

Sesame oil – Toasted sesame oil delivers deeper, nuttier flavor. Regular sesame oil is milder; you may need to increase the amount to taste.

Spices – Ground ginger, salt, and black pepper are all that’s needed. If you prefer fresh ginger, use about 1 teaspoon grated to start, then taste and add more sparingly since it’s more pungent than ground ginger.

Sweetener – A touch of pure maple syrup balances the tang and salt.

Extras – Add sriracha or hot sauce for heat, or a squeeze of lime for brightness if desired.

1. Add all ingredients to a high-speed blender.

2. Blend until smooth and creamy. If needed, add water 1 tablespoon at a time to reach the desired consistency.

Note: A food processor may leave the dressing slightly gritty; a high-speed blender gives the creamiest result.

Serving suggestions

This dressing started as a sauce for Asian-inspired lentil burgers but is excellent on soba noodles, rice bowls, baked tofu, roasted or steamed vegetables, and as a dip for rice crackers and raw veggies. It’s also delicious drizzled over leafy greens or slaws.

Storage

Make ahead: Soak cashews in advance or prepare the dressing a day or two ahead to let flavors meld.

Fridge: Store in an airtight container or mason jar for 4–5 days.

Freezer: Freeze up to 3 months. Thaw overnight in the fridge; texture may separate or become clumpy—reblend, whisk vigorously, or shake in a sealed jar. Add a splash of water when reblending if it’s too thick.

Pro tips and tricks

~ Use raw, not roasted, cashews.

~ Soak cashews 20–30 minutes in hot water for a high-speed blender; soak longer or overnight for a regular blender.

~ Toasted sesame oil adds the best flavor; increase slightly if using regular sesame oil.

~ Add water 1 tablespoon at a time to thin the dressing.

~ For gluten-free: use gluten-free tamari.

~ For nut-free: substitute raw sunflower seeds.

~ The recipe scales easily and can be doubled.

FAQs

I hope you love this recipe. If you make it, please rate it in the recipe card and leave a comment with feedback. For more easy family recipes, check out the author’s cookbook.