The Best Creamy Jalapeno Dressing (Gluten Free, Vegan)

Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Yield: serves 2 to 3Category: Soups/Sides
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This delicious creamy jalapeno dressing is so easy to make and absolutely packed with flavour. It is a really versatile recipe and can be eaten as a dip with nachos, wedges, wings, etc or you could make a version that is runnier in consistency and use it as a salad dressing.

The best thing about this dressing is that you can make it as spicy as you want, meaning that if you are not really a big fan of jalapenos you can just use a couple to get a hint of flavour while still enjoying this! This is packed full of other lovely flavours such as lime, garlic and coriander and it works well as an accompaniment to so many different meals! I really like this paired with my Five Minute Sweetcorn Summer Salad, my Loaded Sweet Potato Nachos or my Easy 15 Minute Sweetcorn Fritters.

To prepare your cashew nuts you will need to soak them so they soften. I do this by covering them with boiling water and leaving them overnight. If you are short on time and have a powerful blender you may be able to get away with just leaving them to soak for as little as ten minutes, however, this could affect the texture of the dressing and result in it being a little lumpy. The time needed to soak the cashews is not included in the preparation time I have noted down.

If you haven’t soaked your cashews or do not want to use them for whatever reason you could opt to use the full avocado in its place. This version will require less blending and you will need to adjust the amount of water used, however, you will end up with a delicious fancy guacamole style dressing.

I have noted you will need 120ml of water in this recipe, this is enough to create a dip that is not too thick and not too runny. I would recommend adding around 70ml to start with and then increasing the amount gradually while blending until you reach desired consistency. For a really runny dressing that you can drizzle over salads or grilled vegetables you might want to use extra water.

I use the juice of half a lime in this recipe but you can use a full one, including the zest, if you would prefer this dressing to have a stronger citrus flavour. Similarly, you can use more or less jalapenos than I have stated in the ingredients depending on your personal preference. If needed, you can omit the nutritional yeast from this recipe or sub it for a dairy free or dairy containing parmesan style cheese.

If you like this recipe you may also like my Red Pepper & Feta Dip or my easy Houmous recipe.

Store this creamy jalapeno dressing in the fridge and eat within a few days of making!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 40g 1/4 cup + 1 tbsp soaked cashew nuts
  • 1/2 large avocado
  • 120ml 1/2 cup water (more if desired)
  • 1 handful coriander
  • 1/2 lime
  • 2 tbsp jalapenos
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic salt
  • pinch sea salt
  • pinch black pepper


  1. Place the cashews in a bowl or mug and cover them in boiling water. Let them soak overnight for a minimum of 12 hours
  2. Drain the cashews and add to a blender or food processor along with the water and juice of the lime. Blitz well
  3. Once the cashews are mostly blended, add the remaining ingredients and blitz until a smooth dressing with no lumps form. Add extra water to give the dressing a thinner consistency if desired


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