Vegan Salad Cream Recipe UK: Plant-Based Richness Without Dairy

This vegan salad cream recipe delivers the creamy, tangy richness of classic salad cream without a single drop of dairy. 💛 The secret lies in blending silky cashews with tangy lemon juice and plant-based mayo, creating a velvety emulsion that clings beautifully to salads, sandwiches, or even roasted vegetables.

What sets this recipe apart is its simplicity—just five ingredients transform into a smooth, pourable dressing that mimics the texture of traditional salad cream. The cashews provide natural creaminess, while Dijon mustard adds depth and helps stabilize the emulsion.

I’ve tested this with various UK-friendly vegan mayo brands, ensuring it works perfectly with whatever you have on hand.

The result is a dressing that’s rich yet light, tangy yet balanced, and completely plant-based. It’s ideal for crisp lettuce salads, hearty sandwiches, or even as a dip for crudités. The best part?

It keeps well in the fridge for up to a week, so you can make a batch and enjoy it all week long.

For extra flavor, try adding a pinch of garlic powder, fresh herbs, or a dash of apple cider vinegar. This versatile dressing is a game-changer for anyone looking to enjoy the classic taste of salad cream without compromising on their dietary preferences.

Ingredients for vegan salad cream recipe uk

Five simple ingredients create this velvety vegan dressing that tastes like classic salad cream.

The cashews are the star here—soak them for at least 2 hours (or overnight) to get that ultra-silky texture. Tesco or Waitrose sell raw cashews in the health food aisle, and they’re cheaper than the fancy brands. If you’re in a rush, blend soaked cashews with 1 tbsp water for 2 minutes to break them down faster. The vegan mayo is non-negotiable for that classic richness—Hellmann's Vegan or Vegenaise are the UK staples, but any plant-based mayo will work. Just make sure it’s well-chilled before blending.

No cashews? Silken tofu or coconut cream works in a pinch, but texture won’t be identical. Short on Dijon? Yellow mustard at half the amount gets you close, though it’ll be less refined. The lemon juice can be bottled, but fresh is always better—just strain out seeds. For extra depth, swap the apple cider vinegar for white wine vinegar or rice vinegar. Want it thicker? Reduce the water. Thinner? Add a splash more. The garlic powder is optional, but trust me on this—it elevates everything.

This keeps like a dream—1 week in the fridge sealed in a jar. The flavor actually improves after a day or two as everything melds. For storage, I use a glass jar with a tight lid—plastic can absorb flavors. If it separates, just give it a quick whisk before using. Make a double batch—it disappears fast on sandwiches, salads, and even as a dip for roasted veg. Freezes for 3 months if you’re prepping ahead, but it’s best fresh.

Step-by-step instructions for creamy vegan salad dressing

Here's how to blend all those rich, plant-based ingredients into velvety dressing perfection.

Place the 1 cup raw cashews in a medium bowl and cover completely with warm water. Let them soak for at least 2 hours—this softens them enough to blend into a smooth, creamy base. After soaking, drain thoroughly using a fine-mesh strainer, shaking gently to remove excess water. The cashews should feel pliable between your fingers but not wet.

I always soak mine in the fridge for 4 hours or overnight if I have time—this makes them even easier to blend and adds a subtle nuttiness to the dressing. Don't skip this step; dry cashews will clog your blender and create a grainy texture.

Transfer the drained cashews to a high-speed blender along with the 0.5 cup vegan mayo, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Add the 0.25 cup water—this helps create the perfect consistency right from the start. Secure the lid and blend on high for 30-45 seconds until completely smooth.

Here's the thing—you want the mixture to look completely homogeneous with no visible texture. If it's still grainy, stop the blender, scrape down the sides, and blend for another 20-30 seconds. The lemon juice and vinegar might make the mixture look curdled at first, but it'll come together beautifully as you blend.

With the blender still running on low speed, add the 0.5 tsp salt and 0.25 tsp garlic powder. Taste immediately—this is your chance to adjust seasoning before the dressing thickens. You might want to add a pinch more salt or an extra splash of lemon juice if you prefer it tangier. The garlic powder is optional but adds wonderful depth to the dressing.

For the perfect consistency, blend in 1 tablespoon increments of water if needed until you reach a smooth, pourable texture. I usually find the initial 0.25 cup works perfectly, but if you prefer it thinner for drizzling, add more. The dressing should coat the back of a spoon but still be pourable over salads.

Transfer the dressing to a clean jar or airtight container and let it sit at room temperature for 10-15 minutes. This resting period allows the flavors to meld together and the texture to thicken slightly—it's the secret to that restaurant-quality creaminess. Give it a good stir before serving to ensure all the ingredients are evenly distributed.

I like to make this dressing a day ahead if possible. The flavors develop and deepen over time, making each bite even more delicious. Store it in the fridge for up to 5 days, giving it a quick stir before each use to maintain that perfect texture.

Wine and beer pairings for this recipe

Crisp White Wine

For this vegan salad cream, I reach for a dry English sparkling wine like Nyetimber Classic Cuvée—its crisp acidity and subtle citrus notes mirror the lemon in the dressing. The effervescence cuts through the richness, cleansing your palate between bites of creamy dressing on salads or sandwiches.

If you prefer something still, a Chardonnay from Kent (like Hush Heath) adds a buttery texture that complements the cashew base beautifully. 🍷

Light Beer Pairings

A pale ale or wheat beer works wonderfully with this dressing. I love Fuller’s Golden Pride—its malty sweetness balances the tangy mustard and vinegar, while the light body won’t overpower the delicate flavors.

For something more refreshing, try a Belgian witbier like Stella Artois (yes, it counts!) with its coriander and citrus notes. These beers enhance the dressing’s brightness without clashing with its creamy texture.

Herbal Gin Cocktails

If you’re serving this dressing with a meal, a gin-based cocktail elevates the experience. A classic gin and tonic with Beefeater London Dry Gin and a squeeze of lime mirrors the lemon in the dressing.

For something fancier, try a Sloe Gin Spritz—mix 2 oz sloe gin, 1 oz sparkling water, and a splash of tonic, garnished with a lemon twist. The herbal notes in gin complement the Dijon mustard and garlic powder beautifully. 🍸

Non-Alcoholic Options

Don’t drink alcohol? No problem! A sparkling elderflower drink like St-Germain with soda water and a splash of lime creates a refreshing match. For something more robust, try Fever-Tree Ginger Beer—its spicy kick pairs surprisingly well with the creamy dressing.

Both options highlight the dressing’s tangy, zesty profile without alcohol’s overpowering presence. 💧

Seasonal Wine Swaps

In summer, opt for a light Riesling (like Dr. Loosen Blue Slate)—its bright acidity and peach notes complement the dressing’s freshness. For autumn, switch to a Pinot Noir from Sussex (like Chapmans Freehand)—its earthy undertones balance the dressing’s richness.

These seasonal swaps ensure your pairing evolves with the dressing’s versatility throughout the year. 🍇

Frequently asked questions