Copycat Sweetgreen Spicy Cashew Dressing
Say hello to your new favorite dressing, my copycat Sweetgreen Spicy Cashew Dressing!
If you’re all about bold flavors and a little kick of spice, this homemade version is about to become a star in your kitchen.
Toss it with crisp greens, drizzle it over roasted sweet potatoes, or use it as a dipping sauce for your go-to protein. Trust me, it’s the ultimate game-changer for any salad or side dish, and it’s so simple to make with everyday ingredients and your trusty food processor.
Let’s turn up the flavor!
Homemade Sweetgreen Spicy Cashew Dressing
If you love amazing salads, you know it’s all about complementing flavors, which often comes down to a good sauce or dressing. I got inspired by Sweetgreen’s spicy cashew dressing and made my own version below.
It’s thick, creamy, and boasts some serious flavor. You also have the option of adding pepper or extra chili flakes for more of a kick, which I highly recommend!
You can also use this as a sauce or dip for any kind of protein, too. It would go amazing with some Oven Salmon Kabobs or Shish Taouk (Lebanese Chicken Skewers).
Why You’ll Love It
Get ready to ditch boring dressings forever because this homemade spicy cashew dressing will be a staple in your salad dressing lineup. Here’s why:
- Packed with fresh lime juice, soy sauce, and just the right hit of spice, this dressing will take your favorite salads to the next level.
- Use it as a salad dressing, dipping sauce, or even a marinade—this versatile recipe does it all!
- Toss everything into a high-speed blender or food processor, and you’re good to go. No complicated steps, just amazing results.
- Made with wholesome ingredients like cashews, fresh ginger, and nutritional yeast, you can tweak the spice level, salt, or acidity to make it your own.
- It’s a copycat Sweetgreen recipe, but we added a little extra love (and spice!) to make it even better.
Spicy Cashew Based Dressing Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Cashews: The creamy base of this dressing! Cashews blend into a rich, silky texture that makes this spicy cashew salad dressing irresistible.
- Fresh Lime Juice: Adds a bright, tangy zing that ties all the flavors together. Fresh is best—don’t skimp!
- Soy Sauce: Brings a savory, umami punch to balance the spice and acidity. For a gluten-free option, swap with coconut aminos or tamari.
- Nutritional Yeast: The secret ingredient for that nutty, cheesy depth of flavor—trust me, you’ll love it.
- Fresh Ginger: Bold, aromatic, and slightly spicy, ginger is the key to giving this dressing its signature zing.
- Red Pepper Flakes: Customize the heat to your liking! A pinch adds warmth, but go big if you love a fiery kick.
Ingredient Swaps & Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps:
- Cashews: Swap for almonds or cashew butter for a smoother texture. If you’re nut-free, sunflower seeds or tahini work well, too.
- Rice Vinegar: Sub in apple cider vinegar or white wine vinegar for a slightly different tang.
- Olive Oil: Replace with avocado oil or use toasted sesame oil to switch up the flavor profile.
- Fresh Ginger: If you’re out of fresh, a bit of ground ginger can work in a pinch.
Additions:
- Red Pepper Flakes: Want more heat? Add extra red pepper flakes or even a little sriracha.
- Fresh Mint: A few chopped leaves bring a cool, refreshing twist to the dressing or salad.
- Garlic Powder: Enhance the garlic flavor by adding a dash of garlic powder alongside the fresh cloves.
- Coconut Milk: For a creamier consistency, add a dash of coconut milk to the dressing.
SweetGreen Spicy Cashew Dressing
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
Step 1 – Make the Base
We’ll start with a good base. You can use whatever you like, but I personally prefer this combo. Finely shred 1/2 small purple cabbage, 3 Persian cucumbers finely diced, 1 diced red bell pepper, 2 scallions, half a small shallot, a large handful of cilantro, and one avocado.
Step 2 – Combine Dressing Ingredients
In a small food processor or blender, blend together the cashews, olive oil, rice vinegar, soy sauce, nutritional yeast, fresh ginger, garlic, half a green chili or hot pepper of choice (go as spicy as you like, your move), lime juice, a small handful of cilantro, red chili flakes to taste, and a pinch of salt.
Step 3 – Blend, Blend, Blend
Process or blend really well, give it a taste, and adjust. You’ll probably want to adjust acidity by adding more lime juice, or bring out the flavors by adding more salt, or control the spicy level by adding more cashews if you want it less spicy or more chili flakes if you want it more spicy. And you can always add a tablespoon or so of water to thin it out, if preffered.
Step 4 – Dress the Salad
Toss your dressing in with your salad, top with white sesame seeds, give it a good toss, then enjoy as is, with some low carb chips/crackers, or as a side to your main dish.
What to Serve with Homemade Spicy Cashew Dressing
FAQ
Absolutely! This homemade spicy cashew dressing stores well in an airtight container or mason jar in the fridge for up to 5 days. Just give it a quick stir or shake before using, as it might thicken slightly when chilled.
If you’re out of cashews, you can use cashew butter for convenience, or swap them with almonds, sunflower seeds, or even tahini. These substitutes still give you that creamy texture and bold flavor.
Control the heat by adjusting the red pepper flakes or the amount of fresh chili you add. For a milder flavor, reduce the chili or add more cashews. If you want it spicier, toss in an extra chili or a dash of sriracha!
Yes, you can use a high-speed blender to blend everything to a smooth, creamy consistency. If you don’t have one, try soaking the cashews longer and blending in batches with a standard blender.
This dressing is perfect for tossing with your favorite salads, drizzling over a crispy rice salad, or as a dipping sauce for roasted sweet potatoes or grilled proteins. It’s also a great addition to a sweetgreen crispy rice bowl or simply served with crackers. I suggested a few proteins above that also pair well!
It’s already vegan! To make it gluten-free, swap the soy sauce with coconut aminos or tamari, which still gives you that umami flavor.
If the dressing is thicker than you’d like, add 1-2 tablespoons of water or fresh lime juice and blend until it reaches your desired consistency.
If you don’t have rice vinegar, try apple cider vinegar or white wine vinegar for a similar tangy flavor.
Yes! This copycat Sweetgreen spicy cashew dressing doubles as an amazing marinade for proteins like chicken or tofu. The bold flavors soak in beautifully when left to marinate for a few hours.
How to Store
Store in the fridge for up to five days or you can freeze the dressing in small portions (try ice cube trays!) for up to a month. Thaw it in the fridge and blend again to restore the creamy consistency.
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Copycat Sweetgreen Spicy Cashew Dressing
Say hello to your new favorite salad star, my copycat Sweetgreen Spicy Cashew Dressing! Inspired by the Sweetgreen original, my version is healthy, delicious, and easy to make!
Ingredients
For the Salad Base:
- ½ small purple cabbage, finely shredded
- 3 Persian cucumbers, finely diced
- 1 red bell pepper, diced
- 2 scallions, thinly sliced
- ½ small shallot, minced
- 1 avocado, diced
- Large handful of fresh cilantro, chopped
For the Spicy Cashew Dressing:
- ½ cup raw cashews (soaked in water for 15 minutes, then drained)
- ¼ cup olive oil
- 3 tablespoons rice vinegar (or swap with apple cider vinegar or white wine vinegar)
- 3 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 3 tablespoons nutritional yeast
- 1-inch piece of fresh ginger, peeled and sliced
- 2 garlic cloves
- ½ green chili or hot pepper of choice (adjust spice level to your preference)
- Juice of 2 fresh limes
- Small handful of fresh cilantro
- Red pepper flakes, to taste
- Pinch of salt
- 1 tablespoon water to adjust the consistency, optional
Instructions
1. In a mixing bowl, combine shredded purple cabbage, diced Persian cucumbers, red bell pepper, scallions, shallot, avocado, and fresh cilantro. Set aside.
2. In a food processor or high-speed blender, combine the cashews, olive oil, rice vinegar, soy sauce, nutritional yeast, ginger, garlic, chili, lime juice, cilantro, red pepper flakes, and salt. Blend until smooth and creamy. If the dressing is too thick, add water 1 tablespoon at a time until you reach your desired consistency.
3. Taste the dressing and adjust as needed. Add more lime juice for acidity, more salt to enhance the flavors, or extra cashews to mellow the spice. Want it spicier? Toss in more red pepper flakes!
4. Pour the spicy cashew dressing over the salad base and toss until everything is well coated. Top with white sesame seeds for extra texture and flavor.
Notes
Store the dressing in an airtight container in the refrigerator for up to one week.
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