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Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other vegan dressings.

Ingredients

  • ½ cup cashews
  • 1 cup fresh cilantro leaves
  • 3 tablespoons lemon juice
  • ½-inch piece of serrano pepper, seeded
  • 3 cloves garlic
  • 1 teaspoon hot sauce (optional)
  • Sea salt, to taste

Instructions

  1. Blend cashews and ¾ cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.
  2. Taste and adjust seasoning.

Comments (21)

(5 from 12 votes)
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Rhonda3 months ago
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Delicious. Used lime juice instead of lemon. No fresh serrano pepper on hand so used extra dashes of hot sauce. Yum – wouldn’t change a thing. Great for grain bowls with roasted veggies.

Dave4 months ago
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Great all around sauce. I didnt find anything it didn’t work with.

Alf5 months ago
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So delicious. I used it on grilled cauliflower steaks and curried sweet potatoes. I didn’t have lemons, so I used lime. I also added some dried mint leaves to get that Indian cilantro-mint chutney mojo.

Cynders6 months ago
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This is so tasty! A must try. You will be amazed at how good this is!

Douglas7 months ago
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How much pre-made cilantro chutney would I need to make this dressing with this amount of cashews

Kate7 months ago
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My husband loved this and he’s hard to please on salad dressing! It was super flavorful! I’d probably cut the water or add more cashews to make it thicker.

Pam Gordon8 months ago
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Easy and delicious recipe! Thank you!

Pam P10 months ago
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Is there a substitute for cashews? Not my favorite nut.

Emma Wilkins8 months ago
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I’ve been enjoying walnuts in my salad dressings lately 🙂

Diane10 months ago
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Try sunflower seeds. They might work.

shannon thibodeaux10 months ago
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will try this recipe

Georgia10 months ago
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So easy and tasty! And versatile–can be modified with other spices.

Barbara1 year ago
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Best dressing ever. The only one I use now. Prove me wrong.

Diana1 year ago
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I make this dressing once a week and use it on a variety of foods. I love it!

Marsha1 year ago
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This was simple and so delicious. I put the cashews in to soak in the morning, then in the evening I blended them with the other ingredients. At first, I just used a touch of hot sauce, but gradually added more until it was just right. I used it for a dressing on steamed broccoli and red peppers, but will definitely be using it on everything this week! Next time I might use less water for the cashews to make it thicker – now it’s good consistency for a dressing, but a little thin for a dip.

Sirisha1 year ago
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Healthy and Very tasty. Thank you for sharing.

Leslie Brennecke1 year ago
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This is my basic recipe I use often. I sometimes modify it with lime, or chipotle sauce, or I add avocado and extra garlic. I keep the salt out and I don’t really miss it.

Virginia1 year ago
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This was so good!

Scott L1 year ago
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This is hands down my favorite dressing. I use less water- I prefer thick dressings. It’s a brilliant dip too.

Andi1 year ago
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Delicious recipe.

Ava b1 year ago
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Very nice dressing. Super easy to make and super tasty. Thank you for sharing this recipe:)

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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