Cashew Mint Dressing 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jul 9, 2014

Use this dairy-free dressing, a beautiful shade of pale green, on salad greens or summer vegetables.

You'll need a blender to make this; using a food processor might result in a dressing that's chunky or not quite emulsified.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 2 weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 1 cup

  • 1/2 cup raw cashews
  • 1/4 cup lightly packed fresh mint leaves
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup water
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt, plus more to taste


Combine the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

Taste, and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

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Recipe Source

From Food editor Joe Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook.

Tested by Joe Yonan.

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