This creamy basil dressing is so delicious! Made with raw cashews, fresh basil leaves, and some other important seasonings, this oil-free dressing is perfect for salads, sandwiches, vegetables, as a dipping sauce, or to drizzle on pasta.

creamy basil dressing in a jar with cashews and basil leaves in the foreground

Let me tell you why I love this oil-free basil dressing!

easy to make
oil-free – not fat free becasue of the cashews BUT pretty low in calories
creamy, yet lite tasting
flavorful
versitile – goes on salad, sandwiches, pasta, and veggies

creamy basil dressing with a vegetable tray — **Creamy Basil Dressing makes a yummy dip for veggies, bread, or crackers**

You’ll love this creamy vegan basil dressing on salads and veggies – but you can do so much more with it! Use it as a spread for homemade herb bread, drizzle on air fryer pasta chips, or use as a sandwich spread for oven grilled tofu wraps. I like to eat it with a spoon…if I’m being honest!

For some other tasty vegan dressings and sauces, try my:

Hey, it’s all about the sauce! Squeeze it, drizzle, or pour. Sauces add just that little bit “extra” to plant-based meals.

Ingredients needed to make Creamy Basil Dressing

raw cashews, unsalted
soaking water – which you will discard
unsweetened plant milk – I used oat milk
fresh basil leaves
nutrional yeast
lemon juice – bottled is fine
onion and garlic powders
Italian seasoning
salt
You’ll also need a high-speed blender

ingredients for creamy basil dressing including raw cashews, oat milk, basil leaves, nutritional yeast, lemon juice, onion and garlic powders, italian seasoning, and salt

How to made the best creamy basil dressing!

Step 1: Soak the cashews and prep the basil

The best cashews to use for creamy sauces and dressings are raw and unsalted. I have not been able to find any at my grocery and so I order from Amazon. For the purposes of soaking and making dressing or sauce, cashew pieces are fine and a little less expensive than whole cashews.

Soak the raw cashews in hot water for about 30 minutes. Make sure to discard that nasty water after they’ve soaked!

cashews in glass pyrex measuring cup soaking in hot water

If your blender is not a high-speed blender then you will need to soak a little longer. Soak for up to two hours or until you can easily dig into the soft flesh and break a cashew apart with your nail.

If you decide to use regular roasted and salted cashews then soak overnight and make sure to triple rinse that salt off!

Next, gather and measure the fresh basil leaves. And yes, you must use fresh basil leaves for this one! I like to buy the freshest basil possible.

Step 2: Blend it all together

Make sure to drain and discard the soaking water. Add all of the ingredients to your blender including the soaked cashews, basil, plant milk, and seasonings. Blend on high for 3-5 minutes until everything is creamy, smooth, and well blended. And that’s it! You’ve got creamy basil dressing.

Serving suggestions

Serve on pasta for a pop of flavor. This would be delicious with my Homemade Pasta Sauce with Artichokes.

Use as a dip for vegetables, crackers, or bread.

This basil sauce is super yummy on veggie sandwiches and wraps.

creamy basil dressing drizzled on a sandwich

This homemade basil dressing should keep in the fridge for at least a week if tightly covered. Just take it out and give it a good shake or stir and you are ready for creamy basil flavor!

I love putting my dressing and sauces in these squeeze bottles. They have a nice tight lid and I can just take them out of the fridge and squeeze away!

two plastic squeeze bottles - one with jalapeno ranch dressing and the other with creamy avocado sauce

The printable recipe card with full ingredients and directions

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