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Kale Salad with Creamy Cashew Dressing

Raise your hand if you like creamy salad dressings?! Meeee too!
Sep 8, 2015 | Joy McCarthy

Raise your hand if you like creamy salad dressings?! Meeee too!! Especially now that fall is just around the corner and I don't want to give up eating raw salads, adding a creamy and delicious salad dressing is a match made in real-food-heaven.

The problem with store-bought salad dressings is that they are made to sit on the shelf for months at a time which means chemicals and additives galore. This is just gross. Do yourself a favour, go check the ingredients list of that creamy dressing in your fridge and if every single ingredient is not actually a real whole food, toss it out!

This salad dressing is creamy and tastes similar to a Caesar dressing, only better! Believe me, you won't miss the store-bought stuff one bitty. Cashews are the perfect nut to make dressings creamy in place of dairy or mayonnaise.

Here's the step-by-step instructions and the FULL recipe is below.

Add your soaked cashews to the food processor. I didn't have to lug out my 30lb food processor for this recipe thank goodness! This fit into a mini-food processor.

Add your flavour! Onion powder, fresh garlic, sea salt and pepper.

I always use certified organic herbs and spices to avoid irradiation. You can buy organic spices at all health food stores and in the natural foods section of most major grocery stores. Not only are they are going to be free of pesticides, but they taste WAY better. Organic foods have higher levels of phytonutrients and these plant medicines include compounds that give food flavour.

 Add liquids and give it a whirl!

As mentioned in the recipe below, there is a range in the amount of water depending on how creamy you want it to be. Add water slowly so you can give it a taste test and decide. Just look at that creamy deliciousness!!

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  • 1 cup soaked cashews, water discarded
  • 1-2 garlic cloves
  • 1 tbsp ground onion powder
  • 1 tbsp dried Italian seasoning
  • 1/2-1 cup filtered water*
  • 1.5 tbsp apple cider vinegar
  • 3 tbsp extra-virgin olive oil
  • Pinch sea salt and ground black pepper
  • 4-5 cups of chopped kale and romaine
  • 4 carrots, chopped
  • Half cucumber, chopped
  • 1/4 cup sultana raisins
  1. Combine all ingredients into a food processor or blender and blend until creamy.
  2. Combine salad ingredients in a large bowl, toss with dressing. You'll likely have some dressing leftover for dipping and future salads.


*I've given you a range for water because it just depends on how creamy you like it. With 1/2 cup of water only it's also great as a healthy dip for veggies or crackers.
The dressing recipe will give you more than enough for the salad.

The nice thing about kale is that it doesn't wilt easily so if you make extra you'll likely have leftovers for lunch the next day.


There you have it! Kale Salad with Creamy Cashew Dressing that'll knock your socks off. 

Let me know what you think!

Have a joyous day!

Sarah @ Seriously Lovely   •   September 8, 2015

I have to admit I'm usually too lazy to make my own salad dressings, but this one looks so good I just might have to give it a try!

Kate McDonald Walker   •   September 9, 2015

Judy Hill   •   September 9, 2015

sounds delicious! will have to try asap


Laurie   •   September 10, 2015

Looks great! How long do the cashews need to soak?

Kate McDonald Walker   •   September 10, 2015

Angel Theodore   •   September 16, 2015

Great recipes. Give us more. Appreciate


Julia   •   September 30, 2015

This is a fantastic recipe! Great flavour and very nice consistency on the kale. Just curious though, how long would you say the dressing itself lasts in the fridge?

Kate McDonald Walker   •   October 1, 2015

Kiren   •   November 10, 2015

I just made this the other night and was amazed at how good it was. It was creamy and delicious. It was almost like the taste of hummus.

Kate McDonald Walker   •   November 11, 2015

Jenny   •   December 3, 2015

This was absolutely amazing! Never buying store bought Cesar dressing again!

Kate McDonald Walker   •   December 3, 2015

Helen   •   January 20, 2016

I was wondering if it's possible to freeze it? Thank you for great recipes!


Valerie Belair   •   March 13, 2016

Hi there :) I am day 7 of Grain Free detox, woot woot. Unfortunately I received my results for the IgG testing and I am intolerant to Dairy from cow, sheep and goat, gluten, red kidney beans, almonds, peanuts and cashews and a few other things! Which nut could I substitute instead of Cashew? Walnuts or Pecans? Thanks, Valerie

Kate McDonald Walker   •   March 14, 2016

Karen Manitowich   •   April 25, 2016

I am looking forward to trying this! I have everything except onion think that would change it too much?

Heather Allen   •   April 26, 2016

Lauren   •   October 27, 2016

This dressing has been a game changer. Yum! Even my little ones love it. Thank you!! Do you know the nutritional content? Fats? Calories? Carbs? Protein?

Heather Allen   •   October 27, 2016

Erin   •   March 27, 2017

How long will this dressing last in the fridge? (on its own)

Rachel Molenda   •   March 28, 2017

Kait   •   November 8, 2017

How long will this dressing keep for in the fridge?

Joy McCarthy   •   November 8, 2017

Katie   •   May 28, 2019

Love it! Thanks for sharing the recipe :)


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