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5 from 1 vote

Vegan Creamy Basil Salad Dressing

Prep Time5 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 123kcal


  • 1 cup water
  • 1/3 cup extra virgin olive oil
  • 1/3 cup raw cashews
  • 3 tablespoons nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 1 tablespoon dried basil leaves Or about 6-10 large fresh basil leaves
  • 1 clove garlic
  • 1/2 teaspoon onion powder
  • 1-2 teaspoon salt Or to taste. See note.


  • Place all ingredients in a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled or at room temperature.


  1. I used about 2 teaspoons of salt for this recipe, and the dressing was quite salty. This was perfect for me, because I tend to use very little dressing on my salad. If you like to drench your salad in dressing, you might want to use only 1 teaspoon of salt for this recipe. Enjoy!
  2. If you don't have a high-speed blender, no problem! If you soak your cashews in hot water for 3-4 hours before making this recipe, you can use almost any blender with good results for this recipe. 
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Calories: 123kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 294mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg