Cashew Ginger Vinaigrette

Loro Austin copycat - creamy, citrus-forward vinaigrette with cashew, ginger, and a hint of spice. Perfect for salads or grain bowls.

Ingredients

Instructions

  1. Toast the cashews: If not already toasted, toast cashews in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Let cool.

  2. Blend: Combine all ingredients in a food processor or high-speed blender. Puree until completely smooth and creamy.

  3. Adjust consistency: If the vinaigrette is too thick, add water 1 tablespoon at a time until you reach desired consistency. For a thinner dressing, add up to 1/4 cup additional water.

  4. Taste and adjust: Adjust seasoning with more soy sauce, lime juice, salt, or red pepper flakes as needed.

  5. Store: Transfer to a jar or airtight container. Refrigerate until ready to use.

Notes

Storage: Keeps for up to 1 week refrigerated. The dressing will thicken when cold - shake well or whisk before using, and thin with a little water if needed.

Uses:

  • Toss with mixed greens and vegetables
  • Drizzle over grain bowls or Buddha bowls
  • Use as a dipping sauce for spring rolls or dumplings
  • Dressing for Asian-inspired slaws

Tips:

  • Be sure the cashews are unsalted (you'll add a pinch of salt to the dressing)
  • Using toasted cashews adds deeper flavor
  • Fresh ginger is key - don't substitute dried
  • The avocado oil keeps the dressing smooth and adds healthy fats
  • Adjust red pepper flakes to your heat preference
  • Fresh lime juice makes this bright and citrusy - the perfect balance with creamy cashew

Variations:

  • Add 1 clove garlic for extra punch
  • Add a splash of sesame oil for nutty flavor
  • Use rice vinegar instead of some lime juice for a less citrus-forward flavor
  • Double the recipe if needed for a crowd (though it keeps well for a week)

Source

Adapted from Cashew Ginger Sauce Recipe

Prep: 10 min Cook: 0 min Servings: 11 (2 tbsp each, makes ~11 oz)