Cashew-Butter Vinaigrette


Cashew-Butter Vinaigrette – a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.

A vinaigrette or vinaigrette dressing is a sauce made typically of oil, vinegar, and seasonings. The simple rule for a vinaigrette is to mix 1 part vinegar/lime juice (acid) to 3 parts oil whisked together to create a stable emulsion. The cashew butter helps emulsify the oil just like mustard in a traditional vinaigrette. Classically,  a vinaigrette is used in various ways other than just as a salad dressing. The French use it as a cold sauce and a marinade. I even use it as a dip with carrots or celery.

Make the Fennel, Escarole, Persimmon Salad with this vinaigrette.

Cashew-Butter Vinaigrette

Cook Time: 5 minutes

A simple vinaigrette, with cashew-butter and fresh herbs.


    For the Vinaigrette
  • 1 Tablespoon Cashew Butter
  • 2 Tablespoon Red Wine Vinegar
  • 6 Tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Salt
  • 3 turns of Black Pepper
  • 1 Tablespoon fined cut (hacher) Parsley


  1. Melt the cashew butter slightly in the microwave oven for 20 seconds to soften it.
  2. Combine all the ingredients in a mason jar and shake vigorously till a nice smooth emulsion forms.
  3. Stir in the parsley.
  4. Stays fresh, refrigerated, for a week.


Note: You can also make the vinaigrette by combining all the ingredients except extra virgin olive oil, in a bowl and drizzling in the olive oil as you are constantly whisking to create an emulsion.

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