Quick creamy salad dressing with Kashew Kream Cheese

Rich, tangy, plant‑based dressing that turns any salad into a restaurant‑style dish.

This dressing is ridiculously easy: a scoop of naturally fermented Kashew Kream Cheese, a splash of olive oil, some lemon or vinegar, and a few pantry seasonings. Whisk it together and you’ve got a silky, flavour‑packed sauce perfect for greens, roasted veg, grain bowls, or even as a dip.

Best Kream Cheese to use

You can use any flavour, but these two are especially good for dressings. Add them right into the bowl and blend or whisk; no cooking needed.

• Classic — clean, tangy, and versatile; lets herbs, lemon, or vinegar shine.
• Pepper — warm aromatic kick from pepper, adding subtle spice without chilli oil.
• Garlic & Herb — savory warmth and herbal fragrance built into the spread.

Ingredients for one small jar of dressing

• 3–4 tbsp Kashew Kream Cheese (Classic or Pepper or Garlic & Herb)
• 2–3 tbsp extra virgin olive oil
• 1–2 tsp lemon juice or white wine vinegar
• 1 tsp Dijon mustard or whole‑grain mustard (optional, for extra tang and emulsification)
• 1 small garlic clove, finely minced or grated
• Salt & freshly cracked black pepper, to taste
• Water as needed to thin the dressing
• Optional add‑ins:
 • Fresh chopped herbs: parsley, basil, dill, or chives
 • A pinch of maple syrup substitute for balance
 • A splash of soy sauce or tamari for umami

Method

1. Combine base ingredients. In a bowl or jar, add the Kashew Kream Cheese, olive oil, lemon juice or vinegar, mustard if using, and minced garlic.
2. Season. Add salt and freshly cracked pepper. If using herbs or a touch of sweetness, add them now.
3. Whisk or blend. Use a whisk, fork, or small blender to mix until smooth. If too thick, add a little water—1 teaspoon at a time—until you reach your desired pourable consistency.
4. Taste and adjust. Add more lemon or vinegar for brightness, more oil for richness, or more salt and pepper to finish.
5. Store. Keep in a sealed jar in the fridge. Use within a few days for best freshness.

How to use this dressing

• Drizzle over mixed greens, rocket, or spinach with cherry tomatoes and cucumbers.
• Toss with roasted vegetables—sweet potato, zucchini, bell peppers, or cauliflower—for a warm salad.
• Mix into grain bowls with quinoa, farro, or brown rice, plus greens and seeds.
• Use as a dip for fresh veggies, crackers, or breadsticks.
• Spread a thin layer on sandwiches or wraps as a flavour booster before adding veggies or protein.

Why it works so well

The naturally fermented Kream Cheese gives the dressing a true creamy texture and a gentle tang that dairy‑based dressings often rely on, but without lactose or animal ingredients. This makes it perfect for plant‑based cooking that still wants richness and depth.

Tips to customize

• For a lemon‑heavy flavour, add zest plus juice.
• For an herby profile, double the herbs and skip mustard.
• For chilli or smoky notes, add a tiny dash of chilli oil or smoked paprika.
• If using the Pepper flavour, use slightly less black pepper or garlic so the pepper remains the star.

Ready to shake up your salads? Whisk this dressing in under 5 minutes and enjoy a creamy, delicious upgrade that's fully plant‑based.