Cashew-Miso Dressing

Sauce. It’s important.  It can make or break your meal, it can cover up just about anything, and it can also make your heart sing like never before.

I always tell people that the first thing they need to upgrade in their kitchen is their olive oil and spice cabinet. It makes a HUGE difference. However, sauce does too. It either IS the first thing you learn in culinary school, or it’s one of the first things you learn-  meaning it is important!! {Maybe someone who actually went to a traditional culinary school could clear up that minor detail for me? :) }

So, with that said, let’s get to the point! This recipe is one I have used variations of for years. It is extremely simple and versatile, so you could add more or less seasoning depending on what you are making! However you make it, it will not disappoint! I love using this sauce on roasted vegetables and quinoa bowls. Sometimes even salad!

Photo by Katie Cunningham

Photo by Katie Cunningham


1 cup raw cashews

1 cup water

1T chickpea miso

1/2 lemon, squeezed 

1t minced garlic

1t cumin

1/2 t chili powder

1t salt 

1/2 t pepper



Add all ingredients into a high-speed blender and blend on high until smooth and creamy. 

Transfer to an airtight container and store in the refrigerator for up to two weeks.